So this week we’ve got a house guest (or a room guest more accurately – given the size of our place) and we’ve been doing a lot of eating out. Tonight we had some sushi and wandered around a few of the great local markets. Home and safely ensconced in our warm little abode thoughts ran to what we might like for dinner/late night snack. Pizza was an idea but then I thought – I’ve already done pizza – what the hell else can I make that we like – that’s easy – tasty – and quick. Calzones! That’s what. I like me a calzone, and a simple one at that. It needn’t be stuffed with chicken or meats and peppers and all manner of things. How about some dough, cheese, and sauce. That sounds mighty tasty all by itself. So let’s get to it.
I started with my usual pizza dough recipe. I even cribbed some of the text right from that post – you know because I’m lazy:
The dough part is very easy. The following recipe is for
one pizza about three calzones – so double everything if you want two or some left for the fridge. In a bowl combine 3 cups AP flour. 1 packet or 2 and 1/4 teaspoons of yeast, 3/4 teaspoon salt, 2 tablespoons of olive oil, 1 cup of warm to hot water (120 to 130 degrees F), and a pinch of sugar. Mix well, either by hand or in the KitchenAid – it will be a fairly wet dough. It should be kneaded for 5-6 minutes – this will be a sticky affair if you’re doing it by hand – so be forewarned. Let stand for about ten minutes and it’s ready to use. This can easily be stored in the fridge for later use, it’ll last a few days covered in a well oiled bowl.
I went ahead and added some herbs and spices and whatnot to the dough. You can do whatever you like. In general I’ll add some basil, pepper, oregano, and maybe a little onion and garlic powder – just to keep things fairly simple. You can add whatever you like. After it sat for about ten minutes I divided it into three equal parts and made decent sized semi-equaled sized rounds.You’ll need to decide what you want to put inside. Again I went native and just did sauce, cheese, and that’s it. For a good, simple sauce recipe you can get a good start here – my recipe for polenta and sauce. It’s simple, tasty, and is done in as much time as it takes the dough to rise properly. Cool.
Flatten and spread the dough discs out a little bit before you get going. Spread a decent (but not too thick) layer of sauce inside your little “pizza” shell.
Sprinkle your chosen cheese and toppings on top of the sauce. This could be just cheese, add some chicken if you want, or go crazy and get creative. It’s been a long day and my creative juices are not flowing. Just cheese and sauce for me, thank you. Then wrap the whole thing up. Just gather all the sides and stick together – kind of like a doughy Crown Royal purple bag – only edible.
Continue with each and ready a preheated oven – 350 degrees should be a good starting point. They bake about eight to ten minutes on average. If you over do it, you’ll be looking at a bit of a mess (they tend to blow out on the weakest point – so you’ll be looking at a bit of mess – still just as sumptuous though.) If you’re looking for a little bit of a crunch shell around the outside, you can paint the outside with a little bit of olive oil. When finished you’ll be greeted with:
For three calzones you won’t be able to put down, you’ll need the following:
- 3 Cups AP Flour
- 1 Cup Hot (120-130 Degrees F) Water
- 1 Packet or 2 1/4 Teaspoons Yeast
- A Pinch of Sugar
- 3/4 Teaspoons Salt
- 2 Tablespoons Olive Oil
- 2 Teaspoons Basil
- 2 Teaspoons Oregano
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Black Pepper
For the sauce you’ll need (this will make much extra sauce):
- 28 Ounce Can of Crushed Tomatoes (or other tomato product)
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon (or more) Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1 Tablespoon Olive Oil
- Salt and Pepper to Taste
- 1 Clove of Garlic Minced Well