Calzones and a lesson for an ambitious beginner

Calzones1
Calzones are basically small pizzas folded in half and sealed around the edges. But sometimes, it’s a nice change.

Last week was busy, and I wanted to make a lunch I could eat at my desk if I needed to — something that didn’t require utensils or much cleanup. So, I went with calzones.

This is the second time I’ve ever made calzones. The first was years ago when my brother graduated from high school. I had just tried making them for the first time and got overly ambitious. I told my mom I’d make them for everyone at his graduation party. I made bowl after bowl of dough and kept the oven on for hours — even during the party — as I pulled them out of the oven. For me, that was one of those learning moments, particularly around cooking and entertaining. If you overcomplicate things, you won’t get to enjoy the gathering. Lesson learned.

That time I filled them with ham and cheese, but I liked the ones I made using this recipe more. While they may not look like they’ve been filled enough, the fillings I chose had stronger flavors, so it tasted like enough. Beware that using fresh vegetables such as spinach or peppers can make the bottom of the calzone watery if you haven’t sautéed them first.

Calzones2This recipe — the dough is from the Joy of Cooking — makes two large calzones. I like to keep my calzones basic, so I went with pepperoni, cheese, and pesto. You can put whatever you’d like in them.

Ingredients
2/3 cup warm water
1 1/8 teaspoons active dry yeast
1 3/4 cups all-purpose flour
1 tablespoon olive oil
1/2 tablespoon salt
2 tablespoons pesto
20 slices of pepperoni
1 cup shredded mozzarella cheese

Combine water and yeast in a large bowl and let sit until dissolved, about 5 minutes. Meanwhile, lightly coat another large bowl with olive oil.

Using a stand mixer with a dough hook, or using your hands, mix in flour, olive oil, and salt. Transfer the dough to the oil-coated bowl, cover with a cloth or plastic wrap, and let rise in a warm place until doubled in bulk, up to two hours. If you want to speed up the process, preheat the oven to 200 degrees and turn it off when you put the bowl of dough inside. I did it this way, and it took about an hour.

When dough is ready, remove from oven and preheat oven to 475 degrees.

Line a baking sheet with parchment paper. Divide dough in half. Shape each half the way you would for a pizza. Leaving about an inch all the way around the circumference of the dough, top with sauce, cheese, and pepperoni — or the toppings of your choice. Once topped, fold in half and pinch the edges to close. Place on baking sheet and bake for 20 minutes, or until lightly browned.

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