1 batch thin-crust pizza dough or 2 lbs pizza dough
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese
Olive oil or melted butter (optional)
Divide the Dough: Divide the dough into equal pieces. Six pieces make good dinner-sized calzones. Eight pieces make nice smaller calzones for lighter meals and lunches.
1. Place the dough on baking sheets .Fill the Calzones: Spread a generous 1/3 cup of filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a clear border around the edge.
Fold the top of the dough over the filling and press to seal. If you have enough dough, you can roll that edge up (simply fold it over on itself) to form a more secure seal.
2. Bake the Calzones: Brush calzones with olive oil or butter, if desired. This gives the calzones a nice golden color, but is not necessary. Slice steam vents in the top of the calzones with a sharp knife.
Bake for 15 minutes. Rotate the tray and bake for another 15-20 minutes until the calzones are golden, browned on the edges, and the filling is bubbly. The calzones in parchment will brown slightly less.
3. Eat or Freeze Calzones: Allow to cool a few minutes before eating. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze.
The recipe is proposed by:
The above recipe is proposed by Chaya Ramphul, Professional Chef, Graduated from the Institute of Culinary Arts, South Africa.
She was trained and worked in Relais Chateaux establishments – Prince Maurice (5 Star Hotel), The Marine Hotel (South Africa), Constance Academy and the University of Glamorgan in UK.
Chaya Ramphul delivers cooking classes in Quatre-Bornes for every level and may be contacted on phone number 5-793-72-12 or via her mail address which is email@example.com
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