(Makes enough dough for 3 large calzones)
Slightly adapted from a recipe on FamilyFun.com
- 1 cup plus 2 Tbsp. warm water (105* F to 115* F)
- 2 1/4 tsp. (a 1/4-oz. envelope) active dry yeast
- a pinch of sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/4 tsp. salt
- 2 Tbsp. olive oil
Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy,
then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.
Turn the dough out onto a lightly floured surface. Knead the dough. Add a little more flour if the dough is too sticky to handle, but not so much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.
Lightly oil the inside of a large bowl. Place the dough in the bowl and turn it over once so that the top and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.
Flatten dough with your fist. Cut it into 3 pieces and shape each piece into a ball. Roll each ball of dough into a circle.
Filling (per calzone)
- 1/8 cup (or more) marinara sauce
- 1/8 cup Daiya Cheddar Style Shreds
- 1/8 cup Daiya Mozzarella Style Shreds
- sliced Field Roast Italian Sausage link, optional
- sliced mushrooms
- diced onion
- diced green bell pepper
- diced tomatoes
- sliced black olives
- any other veggies you might want
- olive oil
- nonstick cooking spray
Preheat oven to 450 degrees F. Spray a baking sheet with nonstick spray and set aside.
Spread the marinara sauce on the bottom half of the calzone dough, leaving 1 inch uncovered around the outside edge.Sprinkle the Daiya cheeses over the marinara sauce.
The rest of the topping measurements are up to you. Use as much or as little as you like. I used 1/8 to 1/4 cup of each topping. Place the sausage, mushrooms, onion, green pepper, tomatoes, and black olives on top of the cheese, careful not to put any on the inch of uncovered dough. Fold the top edge of the calzone down.
You can put a little water or olive oil on the inch of dough at the bottom, so the two pieces of dough stick together better. Line up the two edges of dough and lightly pinch, fold up, and press down as you work your way around the edge, from one side to the other.
Pick the finished calzone up and turn over. Place on the baking sheet and form into a half-moon shape.
Drizzle a little olive oil over the top of each calzone and rub with your hand to cover completely. Using a knife, make three slices in the top of each calzone.
Bake at 450 degrees F for 10-15 minutes.
Serve with warm marinara sauce for dipping.