Calzones

The Pioneer Woman's Pizza Crust recipe is one of my favorites to use for mini pizzas and pan pizzas, but it also works great for Calzones.  My kids love the tender and soft, yet buttery tasting crust.  The recipe is easily halved for playdates, making 6 mini pizzas or calzones, or yummy in any recipe where you need pizza dough.  
Calzone {or Pizza} Dough
Recipe and preparation instructions adapted slightly from The Pioneer Woman Cooks
Makes 12 calzones or 2 large pizzas.


1 heaping tsp dry active yeast
pinch sugar
1 1/2 cups tepid water
4 cups flour
1 tsp salt
1/3 cup olive oil


Activate 1 heaping tsp active dry yeast in 1 1/2 cups warm water with a pinch of sugar.


In a mixing bowl combine 4 cups flour and 1 tsp salt.  Pour bloomed yeast and water into flour and salt.  Add 1/3 cup olive oil. With a dough hook, mix on a medium-low speed for a couple minutes until dough comes together and a ball is formed.  Spray top of dough ball with cooking spray.  Lift out dough ball, spray bottom of mixing bowl and part way up the bowl.  Place dough back in bowl and turn to coat.  Cover with plastic wrap.  Allow to rest one to two hours before using or refrigerate up to two days.  Let dough warm to room temperature before rolling if refrigerating.


*You can easily mix this dough by hand IN a bowl, first with a rubber scraper.  Once the dough comes together, knead a bit until a soft ball forms.  Often times I don't want to pull out the KitchenAid mixer and with this method, the dough is always delicious.  


Calzones
Preheat oven to 450 degrees with baking rack towards upper third of oven.
Divide dough into 12 (about 3-3.25 ounces per calzone) pieces if using all dough.  OR, make the amount you wish to serve, keep remaining dough in refrigerator for the next day.
Roll dough on lightly floured surface to a 6-7 inch circle.
Place meat/sauce mixture in middle of half the circle.  Top with cheese mixture.  Wet with fingertips and water, the dough edges of the half with meat, sauce and cheese to help seal dough.  Fold in half and seal edges by rolling slightly and pinching.  *Seal well and don't overfill to prevent leaking towards end of baking*  Place on greased baking sheet or lined baking sheet.


Bake at 450 for about 15 minutes until golden brown.

Fill calzones with your favorite pizza toppings.  {I like to concoct a filling similar to a lasagna dish with left over meat-sauce, cottage cheese, chopped pepper and onion, spinach leaves and whatever shredded cheese we have on hand.  Or sometimes it's simply pizza sauce with our favorite vegies and pepperoni stuffed inside with cheese.}    


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