I found out that I make Calzone wrong. Apparently, by adding the sauce to the inside of my calzone I am making a stromboli…except I don’t roll it right. So, this dish might better be called a calzon-boli.

I like the whole aspect of doing OAMC but a big, frozen pizza is, by my standards, hard to store. What to do?

Seal it in a calzone. They are easy to make, easy to freeze, easy to store, and because you can take them out and make them individually, they are perfect for those of us that live in the car sometimes.

You can fill them anyway you like. I used sweet italian sausage, onion, mozzarella, mushrooms, peppers, and provelone.

If you are making them to freeze, bake only until done and not browned. Let them cool to room temperature on the baking sheet and then stick the whole baking sheet in the freezer to flash freeze. Once the calzones are frozen solid, remove them and put them in a freezer container. When you want to bake them, thaw and bake at 425F until golden, about 5-10 minutes. You can do them in the microwave as well but the results are just not as good.

This is my standard pizza crust, I use it for stromboli, calzones, pizza, breadsticks…whatever.

Pizza Crust

1. In mixer dissolve the yeast and sugar in the water, and let sit for 10 minutes.
2. Mix in 3 cups of the flour, 1 1/2 c of each.
3. Let sit for 30 minutes to 4 hours
4. Stir down and mix in salt, oil, and the rest of the flour. Knead until smooth and very elastic..about 15 minutes. Separate into 3 or more balls. 3 will make 3 very large pizzas.(May be frozen at this point)
5. Let rest 10 minutes so that it can relax and lose some of the elasticity
6. Roll out on coarse cornmeal covered surface, to desired thickness.

O.k..now, if you are going to do calzones, the amount you get will depend a lot on the size you make. This recipe should make about 36 large calzones. Sorry I can’t be more definite about it.

Filling:

• 1 lb sweet Italian sausage, casings removed
• 2 large onions, chopped
• 1 green pepper, chopped
• 1/2 lb mushrooms chopped or sliced
• 3 cups mozzerella cheese, shredded
• 1 cup provelone, shredded
• 2 cups marinara sauce

Brown the sausage with the onions and peppers in a pan with a little olive oil. I like to maintain a little crunch to the onion and pepper, but cook how you like it, just make sure to get the sausage cooked all the way through. Add mushrooms and saute for a few minutes more. Add enough sauce to hold the filling together, but not be too drippy. Allow to cool to room temperature while dough is rising.

Cut rolled dough into small rounds. You can use a tea cup, a saucer, or a dessert plate depending on the size you want.

Place filling in center. The amount will depend on the size of the calzone. About 1/4 c for a saucer size is about right. Sprinkle with a mixture of the cheese, and fold over, pinching edges to seal. Place on a silpat covered baking sheet, a baking stone, or a sprayed cookie sheet. Repeat with the remaining calzones.

You can freeze them at this point, if you wish and allow them to thaw and rise and continue with the baking process within 2-3 weeks.

Allow to rise until puffy and almost double, about 30 minutes. Place in a 425 degree oven and bake until done but not brown, about 15-20 minutes.

You can pull them out, let cool and freeze for up to 4 months at this point. I have had them 6 months and they are still good.

Brush with an egg was of 1 beaten egg and 1 tbs water to give the calzones a golden hue. replace int he oven and finish baking until golden, about 50-10 minutes.

Check this out- 

I made peppermint brownies the other day with the York peppermint baking pieces..I did the recipe at Apron Strings & Simmering Things.

Oh, remember..yeah, the disclaimer…Http://bakingdelights.com is an original. If youa re not reading there you are reading a poor copy.

Post from: Baking Delights