Calzone
Calzone
Pizza Dough
2 cups (8 ozs) shredded mozzarella
4 ozs salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten
Prepare Pizza Dough
Heat oven to 375 deg F
Punch down dough; divide into 6 equal parts
Roll each part into 7-inch circle on lightly floured surface with floured rolling pin
Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 inch of edge
Sprinkle each with pepper
Carefully fold dough over filling; pinch edges to seal securely
Place calzones on greased cookie sheets; brush with egg
Bake until golden brown, about 25 minutes
Yields 6 servings
Pizza Dough
1 package active dry yeast
1 cup warm water (105 to 115 deg F)
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon vegetable oil
2 1/4 to 2 1/2 cups all-purpose flour
Dissolve yeast in warm water in large bowl
Stir in sugar, salt, oil and 1 cup of the flour
Beat until smooth
Stir in enough remaining flour to make dough easy to handle
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes
Place in greased bowl; turn greased side up
Cover; let rise in warm place until almost double, 30 to 40 minutes
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