A calzone is a turnover or pocket made with pizza dough and filled with veggies, cheese, and pretty much anything else you put on pizza.
| Yield | 4 large or 8 small calzones |
| Time | 2 hours (including pizza dough preparation) |
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| Ingredients |
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| Directions | Preheat oven to 375.
After the dough has risen, been punched down, and rested, divide into four or eight pieces. Roll each piece into a ¼-in circle. Spread tomato sauce over half of each circle, leaving a 1-inch border along the edge. Then add fillings on top of the sauce. Fold the plain half of the circle over the filled half and press the edges together with a fork, so that you end up with a filled half circle of dough. Repeat with remaining dough and fillings. Oil the baking sheet, then arrange the calzones on it. Bake about 30 minutes, until golden brown. Let sit 10 minutes before eating (filling will be very hot!) |
| Notes | Adapted from Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook. |
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