Classic Meat Lovers Calzones Recipe By Tasty

PEPPERONI CALZONES

Steps:

• Mix together in a large bowl flour, sea salt and baking powder.
• Then add water and mix until everything is well combined and you start to see the dough forming. If using a Kitchenaid mixer, switch to the dough paddle. It will whip everything nicely and you'll be left with a ball of dough at the bottom of the bowl. Knead the dough for about 2-3 minutes.
• Sprinkle some flour on your station and some on your dough. Work the flour into the dough so it's no longer sticky. Separate the dough into two balls. Each ball makes one calzone.
• Using a rolling pin, thin out your dough. Start from left to right, then top to bottom until you have a circular or shape.
• Use a spoon to spread the sauce down in the center of the dough then sprinkle with the mozzarella.
• Next line up the pepperoni right on top of the cheese.
• Starting from the bottom, fold the dough about an inch over. Do the same from the top and then fold over the sides to seal the contents.
• In a small bowl, combine the 1 tsp of oil, garlic salt and basil leaves. Brush the top of the calzone. Bake in the oven on a pizza stone at 350 degrees for 15 minutes or until golden brown.
• Allow to cool for 2-3 minutes. Cut in half and serve!

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!