Calzones

Submitted by Jen Wilson
 
 
INGREDIENTS:

Pizza Dough (see recipe below or use Rhodes rolls)
pizza or spaghetti sauce
Your favorite toppings-Supreme (cheese, sausage, olives, onions, mushrooms, pepperoni, green pepper,) Hawaiian (ham, pineapple, cheese) BBQ chicken pizza (bbq chicken, pineapple cheese, purple onion), broccoli, ham and cheese---use your imagination!
       
1. Make a batch of pizza dough and prepare a large baking sheet.
 
2. Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches. OR use smaller pieces for smaller personal calzones.
 
3. Now your child can add the toppings of their choice.
 
4. Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
 
5. Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400.
 
6. Bake the calzones on the center oven rack for about 20-30 minutes, until browned and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful--the steam inside can be very hot.
 
Serve with pizza sauce on top.
 
French Bread Dough
2 1/2  cups  warm water            2 Tbsp sugar
2 Tbsp yeast                                 1 Tbsp salt
2 Tbsp oil                                     6 cups flour
 
Stir sugar and yeast into water and dissolve.  Stir in salt, oil and 1/2 the flour.  Beat vigorously and add in the rest of the flour.  Let rest for 10 minutes.  Pound down and repeat 5 times.  Knead 2 or 3 times.  Let rise for 30 minutes.