No gluten-free recipe today–sorry! I’d been wanting to make homemade calzones with the kids because I have fond memories of making large batches of them on Sunday evenings back when my husband and I were first married. They were our lunches for the week, and we ate them for a long while, which probably explains why I hadn’t eaten another one for 10 years or so.
My kids had never tried calzones, and they were a big hit. I let each kid choose their own fillings–so many choices! The favorite was a mix of pesto with ricotta cheese, with a few veggies thrown in. They liked mushrooms, olives, spinach, and tomatoes. If you’re using tomato or pizza sauce, go lighter than you would for a flat pizza crust. You don’t want it to ooze out or make the calzone too wet.
adapted from this recipe
1 pkg yeast
1 Tbsp white sugar
1 cup warm water
1 tsp salt
3 Tbsp olive oil
1 3/4 cup white flour
1 1/4 cup whole wheat flour
ricotta cheese mixed with basil pesto
raw or sauteed vegetables (mushrooms, green pepper, spinach)
pepperoni or turkey pepperoni
raw or canned diced tomatoes
Note: start the calzone dough 2 hours before you plan to bake them. In a small bowl, combine yeast, sugar and warm water and let sit for 5 minutes. In a larger bowl, mix remaining ingredients. Add yeast mixture and combine thoroughly. Cover and let dough rise in a warm place for 1-2 hours, or until double in size.
Preheat oven to 400 degrees. Pull off a small portion of dough and roll into a circle. Fill middle with filling choices, then fold in half and crimp edges with a fork. My kids had a blast helping to make these! Place on a stoneware or baking sheet, and bake for 10-15 minutes until lightly browned. Serve with marinara sauce for dipping.