Beth's Calzones

By Addie

Ingredients

• Beth's Pizza Crust:
• 1 (1/4 ounce) package yeast (2 1/4 teaspoons)
• 1 cup water
• 2-1/2 cups flour (I remove 1 Tbsp flour and add 1 Tbsp cornmeal)
• 2 teaspoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt

Preparation

Step 1

To Make Calzone Dough:
Combine yeast and warm water.
Stir until dissolved.
Add remaining ingredients and mix well.
Let rest 5 minutes.
Proceed with directions below.
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Filling:
In skillet, saute in olive oil, some pepperoni, a handful or two of frozen spinach, sliced black olives and sliced mushrooms (canned or fresh) - Throw in some garlic powder to taste.
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To Make Calzones:
Cut pizza dough in half. Form each into a plate size circle with fingers on a PAM-sprayed counter top. Make sure dough is very thin or calzone will come out too thick and bready.

Put fillings on one side of dough and fold the other half of dough over the fillings. Transfer carefully to a piece of parchment paper. Brush the tops with olive oil generously and sprinkle with Parmesan cheese. Cut two little slits in the top with scissors.

Bake on pizza stone on the parchment paper (with pizza paddle) and bake at 375 degrees for about 30 minutes. Check to make sure they don't over-brown. They should be a light golden color.

These are best served warm and one calzone split in two is really enough to feed two people with a side dish! I served Jack's with a little bowl of warm pizza sauce for dipping. He enjoyed it that way!