Homemade Calzone

Homemade Calzone
Serves 4-6
Prep: 30 min Cook: 15 min
Total Cost: $8 (using frozen meatballs)

Holy cow this was ridiculously easy to make. And got absolutely rave reviews from the whole family.

2 3/4 to 3 1/4 c flour
1 pkg (or ~2 tsp) yeast
1/4 tsp salt
1 c warm water
2 tbsp olive oil

6 oz deli-sliced mozzarella cheese
1/2 c pasta sauce, plus extra for serving
1/4 c parmesan
pizza-style fillings, such as ~1/2-1 lb sausage, sliced pepperoni, sautéed veg like peppers, onions, shrooms.
1 egg, beaten with 2 tbsp water

1. Make the dough. Combine flour, yeast, and salt. Add water and oil. Beat with an electric mixer on low speed for 30 sec, scraping bowl. Beat on high speed for 3 min. After beating, stir in as much remaining flour as possible by hand. Turn out dough onto floured surface and knead until smooth and elastic (6-8 min). Divide in half; cover and let rest on counter for 10 min.
2. Meanwhile, preheat oven to 500 degF. Grease a baking sheet. Prepare the fillings — I used 1 lb frozen meatballs (~40 from a 25.6-oz pkg, such as Mama Lucia’s), reheated on the stovetop in a little pasta sauce.
3. Roll out the dough balls to ~10″-12″ diameter circles. Place one flat circle on the baking sheet.
4. Line the dough circle with half of the mozzarella, leaving an inch border of dough on the outside. Top with prepared fillings. Spread pasta sauce and sprinkle parmesan cheese over fillings. Lay remaining mozzarella over fillings. Brush dough border with egg wash.
5. Top with second dough circle. Pinch edges together and roll up to seal. Using a sharp knife, cut three 1-1/2 inch slits in top crust to vent. Brush the whole shebang with egg wash.
6. Bake in 500 degF oven for a mere 15 minutes. Serve with additional pasta sauce.

Adapted from America’s Test Kitchen Quick Family Cookbook.

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