Calzones- Saucey, Meaty, Golden Brown and Cheesy

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Alrighty then; so here we have it, the infamous Calzones!  Now, for me these are to pizza what Beer is to football; I just GOTTA have one!  So if you’re anything like me, meaning you LOVE’s the football, how can you go wrong with packing an oven full of calzones on game day?  Hell, they even look like little footballs, don’t even try to deny it!  But I know the day of the game everyone is ordering their favorite pizza, but a lot of the regular fast action deliveries don’t have calzones on the menu.  So… whatcha-gunna do now??  Well read on and I’ll tell you how to solve this little problem, because with this recipe and my step by step how to video it’s literally as easy as hut-hut-HIKE!

Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.

1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f

Separate bowl Combine in the following order

1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder

To make the Calzone dough, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll the dough into a ball and thinly coat 2 tbls of olive oil on the outside to prevent dryness and cracking. Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just be sure the dough gets to room temperature and practically doubles in size before you roll it out for Calzones. Roll it out thin; maybe an 1/8 to 1/4 of an inch, TOPS! Next, throw down your favorite sauce (spaghetti sauce will even work), meats, veggies, whatever. Most use Mozzarella cheese but if you can 50/50 with Provolone, that’s the way to go, trust me; even Ricotta cheese is fantastic, especially if you use prosciutto.  At this point all you have to do is close the Calzone by folding the dough in half and pinch the sides all the way around the pocket(pie crust style), then cut a few slits in the top so the air can escape while it bakes.  Preheat oven to 500 degrees and baste the calzone/Calzone’s with egg wash while the temperature rises.  Egg wash is just a whipped egg and 1 Tbls of milk.  At this point if you’d like, you can call it good or you can throw down some sesame seeds over the top before the final bake.   A wooden slate or stone is best for baking but a pan works just fine. About 8 to 10 minutes is all it’s going to take for you to enjoy the final product.  I like to keep my eye on it and bake it ‘till it’s a nice golden shiny brown!  Either way, you’ll thank me!

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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