Kat's calzone

Wednesday, January 25, 2012

Our friends Hollis and April enjoyed my calzone one night and requested the recipe. Since I'm terrible about writing things down, I thought I'd just post it here where they could get it! This recipe makes two calzones: one regular and one supreme.

Preheat oven to 375°

What you'll need:

For crust:

  • 3 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 tablespoon white sugar
  • 1 cup warm water (110°)
Stir together all dry ingredients. Add oil and water and mix by hand until a ball forms. Turn out onto a lightly floured surface and knead about one minute. Let rest for 10 minutes. Cut in half and form into two balls. Let rest one minute. Keep covered with a damp paper towel until ready to use.

For filling:
  • 1 (1 lb) package mild italian sausage (just the meat, no casing; if you can't find bulk italian sausage, you can use the raw links. Just remove the meat from the casing)
  • 1 cup fresh mushroom slices, washed
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 (4 oz) can sliced black olives, drained
  • 1 package sliced pepperoni
  • 4 cups finely shredded mozzarella cheese, divided
  • ranch salad dressing
  • parmesan cheese
Brown and drain italian sausage. Mix half of cooked sausage in a large bowl with mushrooms, bell pepper, onion and black olives. Set aside.

Take one half of dough (leaving the other half covered with a damp paper towel) and roll it out to pizza pan size. It will be thin. Place on pizza pan (or cookie sheet) that has been sprayed with nonstick cooking spray. *An easy way to get the dough from where you rolled it out to the pizza pan is to roll the dough around the rolling pin and then unroll it onto the pizza pan.*

Spread ranch dressing onto dough to 1/2" from edge. Don't allow ranch dressing to get on edges or you won't be able to seal the calzone. Sprinkle parmesan cheese on top of that. Lay pepperoni onto half of the dough. To me it looks like a big smiley face. Put mixed sausage/veggies on top of pepperoni and spread out. Top that with 2 cups of mozzarella cheese. Fold top half over bottom half and press edges together to seal. Gently press top down to flatten calzone slightly. Brush a little oil mixed with italian seasoning onto top of calzone and cut three slits in top to allow steam to escape.

Bake for 10 - 15 minutes or until crust is golden and cheese is bubbly. Cut and enjoy!

For regular calzone, follow the above instructions but just add the other half of cooked italian sausage instead of the mixed sausage/veggies.


Cost:
For dough:
all purpose flour - $1.25
yeast - $1.99/3-pack
vegetable oil (regular) - $2.28
sugar - $2.42

Subtotal - $1.24

For filling:
italian sausage - $3.69
pepperoni - $1.29
bell pepper - 79¢
onion - $1.19/lb
mushrooms - $1.88/lb
black olives - 99¢
mozzarella - $2.30/2 cup bag preshredded


Total - $12.08/2 calzones

1 of my favorite chefs had this to say....:

Chris said...

I think I could eat that 5 days a week!

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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