Calzones with Quick Pizza Sauce by Anna Russell Home made calzones aren’t as daunting as they may sound. The steps are easy although assembling them takes some time. Get your kids or guests involved and vary the toppings to suit your tastes. It’s fun! Dough (makes 10 calzones - allow two per adult) 4 cups all-purpose flour 2 ½ tsp yeast 1 tsp brown sugar 1 ½ cups hot tap water 3 TBS olive oil beaten egg for an egg wash Pizza Sauce (keep any leftover sauce in fridge for up to a week or freeze for use later) 1 regular (15 oz) can tomato sauce 1 small can tomato paste 1 tsp dried oregano ½ tsp each garlic powder, salt, and pepper Toppings must have: shredded mozzarella suggestions: pepperoni, cooked sausage, ham, shredded chicken, olives, feta, fresh or roasted bell peppers, sweet onions, sundried tomatoes, hot pepper rings, artichoke hearts, fresh basil, roasted or fresh garlic, mushrooms Preheat oven to 375°F/190°C. You can also cook them in the barbecue over indirect heat. In a mixing bowl, sift together 3 ½ cups of the flour, yeast, brown sugar, and salt. In a small bowl, combine hot tap water and olive oil. Add to dry ingredients and mix together until a soft dough is formed. Turn onto a floured surface and knead until dough is smooth and elastic, about 4 mins. Cover and let rest in a warm place for 15 mins while you make the pizza sauce. In a blender, combine all the pizza sauce ingredients and process until smooth. Assemble toppings. Divide dough into ten pieces. On a floured surface, roll each piece into roughly 6-inch/15cm circles keeping the remaining dough covered. Spread with pizza sauce, careful to keep it about a half inch from the edges. If any sauce or toppings break through the edge, the cheese and sauce will leak out during baking. Top half the circle with toppings and cheese. Fold over and pinch the edges like a pie-crust. Roll the edges inward towards the centre to seal further. Place on a cookie sheet. Brush tops with egg wash. Bake for 20 to 25 mins, until lightly golden, turning sheet around once for even baking. Remove and cool on a rack for 10 mins. Serve now, refrigerate for a day, or freeze and thaw overnight to bake later. Variations: BBQ Chicken with barbecue sauce Hawaiian ham & pineapple Tex-Mex with salsa & taco fillings Provence with spinach, bacon, and Alfredo sauce All Veggie or Grilled Veggie (fresh tomatoes & zucchini give off too much liquid while cooking, thought) RETURN TO THE RECIPES PRINTABLE

Baked Calzones

Calzones with Quick Pizza Sauce

by Anna Russell

Home made calzones aren’t as daunting as they may sound. The steps are easy although assembling them takes some time. Get your kids or guests involved and vary the toppings to suit your tastes. It’s fun!

Dough (makes 10 calzones - allow two per adult)

•4 cups all-purpose flour
•2 ½ tsp yeast
•1 tsp brown sugar
•1 ½ cups hot tap water
•3 TBS olive oil
•beaten egg for an egg wash

Pizza Sauce (keep any leftover sauce in fridge for up to a week or freeze for use later)

•1 regular (15 oz) can tomato sauce
•1 small can tomato paste
•1 tsp dried oregano
•½ tsp each garlic powder, salt, and pepper

Toppings

•must have: shredded mozzarella
•suggestions: pepperoni, cooked sausage, ham, shredded chicken, olives, feta, fresh or roasted bell peppers, sweet onions, sundried tomatoes, hot pepper rings, artichoke hearts, fresh basil, roasted or fresh garlic, mushrooms

Preheat oven to 375°F/190°C. You can also cook them in the barbecue over indirect heat.

In a mixing bowl, sift together 3 ½ cups of the flour, yeast, brown sugar, and salt. In a small bowl, combine hot tap water and olive oil. Add to dry ingredients and mix together until a soft dough is formed. Turn onto a floured surface and knead until dough is smooth and elastic, about 4 mins. Cover and let rest in a warm place for 15 mins while you make the pizza sauce.

In a blender, combine all the pizza sauce ingredients and process until smooth. Assemble toppings.

Divide dough into ten pieces. On a floured surface, roll each piece into roughly 6-inch/15cm circles keeping the remaining dough covered. Spread with pizza sauce, careful to keep it about a half inch from the edges. If any sauce or toppings break through the edge, the cheese and sauce will leak out during baking. Top half the circle with toppings and cheese. Fold over and pinch the edges like a pie-crust. Roll the edges inward towards the centre to seal further. Place on a cookie sheet. Brush tops with egg wash. Bake for 20 to 25 mins, until lightly golden, turning sheet around once for even baking. Remove and cool on a rack for 10 mins. Serve now, refrigerate for a day, or freeze and thaw overnight to bake later.

Variations:

BBQ Chicken with barbecue sauce Hawaiian ham & pineapple

Tex-Mex with salsa & taco fillings Provence with spinach, bacon, and Alfredo sauce

All Veggie or Grilled Veggie (fresh tomatoes & zucchini give off too much liquid while cooking, thought)

RETURN TO THE RECIPES

PRINTABLE - CALZONES.pdf

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