I know the picture says Strombolis and that is what I originally intended to make but in the end we made calzones because we stuffed them so full. I was really craving the cheesy goodness of the stuffed dough so I decided a make your own calzone night was needed. Each one of us chose what we wanted to stuff our own little roll with and it was so fun!
Verdict: I forget how simple these are to make. My nephew makes them and freezes a HUGE batch for his family to have for lunches or busy nights for dinner. You can fill them any way you like. We prefer ours with the sauce on the side and stuffed with ricotta cheese and mozzarella then everyone can choose whatever they like to stuff them with.
What are you going to stuff yours with?
- 2 cups water (about 110 degrees F which is warm to the touch but not hot enough to hurt your finger)
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 tablespoon olive oil
- 6 cups flour
- 1 tablespoon salt
- 1 egg plus a few tablespoons water for egg wash to brush the dough before baking
- meats: Italian sausage, ham, pepperoni, steak
- cheeses: mozzarella, feta, ricotta, cheddar
- Veggies: onions, spinach, mushrooms, olives, peppers, etc…
- Mix all the ingredients together in a large bowl. Once the dough is formed, turn it onto a lightly floured workspace and knead it for a few minutes. It will become smooth and easy to handle. Place the dough in a lightly greased glass bowl. Cover with plastic wrap that is coated with baking spray. Let the dough rise for one hour or until doubled in size in a warm area.
- One the dough has risen, cut the dough into 4-6 pieces.
- Roll the dough into a circle (like a pizza dough) then add stuffing ingredients on half of the dough. Fold the dough over and seal tightly. You can brush the edge of the dough with a small bit of water to seal it.
- Place the sealed calzones on a parchment lined baking sheet, cover with a clean kitchen towel and allow to rise again for 45 minutes.
- Preheat the oven to a hot 450 degrees.
- Make an egg wash by combining the egg and water. Brush it over the dough. Make a few cuts in the top of the calzones so that steam will escape during baking.
- Bake the calzones for 15 minutes at 450 degrees then turn down the temperature to 400 and bake for 30 more minutes or until golden brown.