![]() ![]() Then cut it in slices.įor traveling, allow it to cool completely, slice, and wrap in an airtight bag. To serve, allow the calzone to cool and "set" for 10 or 15 minutes. Turn the heat down to 400☏ and continue baking for a further 15 minutes, or until the crust is golden brown. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan.īake for 15 minutes at 450☏. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. To make the topping: Whisk together the egg and water to make a thin glaze. To make the crust crunchy, preheat a metal roasting pan on the oven bottom. Pinch the seam and ends together very tightly and place the roll on a parchment-lined baking sheet.Ĭover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Starting with the long edge, roll the dough around the filling jelly-roll style. Then layer it with your choice of ingredients. Roll out each piece into a 10" x 14" rectangle. To make the calzones: Cut your dough into 2 pieces. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising this will produce a finer-grained product. Gently press the dough down, and turn it out onto a lightly floured surface. Cover the bowl and allow the dough to rise for 1 hour, or until it's puffy. ![]() Knead the dough until it's smooth and supple, adding more water or flour as needed. Turn the dough out onto a floured surface to knead. Mix all of the ingredients together until the dough pulls away from the sides of the bowl. These are fantastic served with Marinara Sauce for dipping.To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. ![]() Let them cool for a few minutes! Yes, I know you want to eat them now, but they are HOT! I speak from experience when I say they will burn your mouth if you chow down too quickly….hahaha. ![]() They will be cooked when the dough is lightly golden and the inside is bubbly with the cheese melted.Ĭalzones Hot Out Of The Oven and Ready To Enjoy Bake for about 20 minutes, they could be done a little quicker so be sure to check on them.Brush the tops with the garlic butter, this will add extra flavour as well as give them a golden touch.Place the Calzones on your baking tray, use two trays if you need to.Pierce a few hole in the top with a sharp knife for the fork. Press the sides firmly together, then fold them over inwards like shown below.The dough will not be too thick so just be careful. Fold and seal, gently fold over the Calzones careful not to rip your dough.I did it here in the middle but had to move it to the side to make for easy folding. Add the oregano, cheese and pepperoni, It’s best to put it on one side of circle.Top the ricotta with the remaining cheeses and seasonings, then fold the dough over, and crimp the edges shut. Spread 2-3 tablespoons of ricotta cheese on half of each dough. Roll out each ball into an approximate 8' circle. Divide the pizza dough into four equal balls. Be sure to leave about 1 inch around the edge for folding over. For the calzones: Preheat the oven to 450 degrees. Add Marinara Sauce to the middles and spread it out, I used a few tablespoons for each one.If you need to, add a little flour to the tops as you roll them out. Roll out the dough balls into 6 inch circles, do this on a floured surface so they don’t stick.Divide the dough into 8 equal parts, I usually use a sharp knife and divide it in half and then continue cutting until I have 8 dough balls.Preheat your oven to 375 degrees F/190 degrees C, always get the oven going first so it’s ready when you are ready to cook your calzones. ![]()
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