It’s been a while since I’ve done a recipe here on Stoney Acres so I figured it was about time. Pizza Calzones are a family favorite. Mrs. Stoney originally came up with this idea from a very old Betty Crocker’s cookbook. We have adapted it over the years and the kids just love it. This one involves making fresh bread and a couple of rises on that bread so you need to plan a head. Also note that we now make this with about 60% whole wheat and we use honey instead of sugar!
Pizza Calzones Dough
2 packages of quick-acting active dry yeast
2 cups of warm water (115 degrees)
2 tablespoons of Honey
4 tablespoons vegetable oil
2 teaspoons salt
5 1/2 to 6 cups of flour (we use 3 1/2 cups of wheat flour and 2 cups white)
Dissolve the yeast in the water in a big bowl. Stir in honey, oil, salt and 1 cup of flour. Beat until smooth. Add enough of the remaining flour to make the dough easy to handle and not to sticky.
Put the dough on a floured surface and kneed for 5 minutes or until smooth and elastic. Then put the dough in a greased bowl and turn the dough over once. Cover and let it rise in a warm spot till it is double. (around 30 minutes)
Next divide the dough into 12 equal pieces. Roll them out flat with your hands or a rolling pin.
Next add some pizza sauce and your favorite toppings. For the sauce we usually just use a bottle of Prego sauce. These are good with ham, pepperoni, sausage what ever you like.
Add plenty of cheese.
Carefully fold the dough over the fillings. Pinch the edges to seal securely. Now you have a decision to make. Do you like your pizza calzones crust thin or thick? If you like it thin let them sit for 5 minutes and get them in the oven. If you like a nice thick crust then you need to let them sit for 20 minutes or so to let them rise again.
Done using the thick method they aren’t quite as pretty, but the sure are tasty!! Bake the pizza calzones in the oven at 375 for around 20 minutes or until golden brown. If you like you can brush them with egg before you bake them.
This recipe makes 12 pizza calzones. The dough recipe can easily be halved for 6 or 1- 1/2 for 18. They keep well in the fridge for a couple of days or we have even made a big batch and stuck the leftovers in the freezer to warm up later in the microwave. Just wrap them up tight in a plastic bag and they could keep in the freezer for at least a month.
Play with the toppings as well on these pizza calzones. It doesn’t have to be tomato based. Try a Philly steak and cheese, or hamburger with barbecue sauce! The possibilities are endless with these bread wrapped goodies!!