Calzone

I decided to make Calzones after having awesome calzones on our honeymoon last month in Venice. They were the biggest calzones that Dan and I have ever had. Sadly I was not able to finish mine and had to leave behind the leftovers (our room did not have an empty mini fridge). Anyways I think the ones that I made turned out pretty good. The best part is that they are so large that they are two meals in one. Which is always a plus for nights that I have class.

Basic Pizza Dough:

3 1/2 c. all purpose flour

1 c warm water (110 degrees F)

1 tsp yeast

2 T honey

1/4 c olive oil

1/2 tsp salt

Add all ingredients to bread machine according to it's directions.

Vegetarian Calzone:

1/4 c Quorn vegetarian chicken cubes

1 T diced onion

2 T large dice green bell pepper

1/2 part skim ricotta cheese

fresh black pepper to taste

Oregano to taste

1/3 c mozzarella cheese

1/2 c fresh spinach

Pepperoni Calzone:

20 pepperoni slices

1 T diced onion

2 T large dice green bell pepper

1/2 part skim ricotta cheese
fresh black pepper to taste
Oregano to taste
1/3 c mozzarella cheese
1/2 c fresh spinach

1 T sliced black olives

1 T sliced mushrooms

Directions:

1. Preheat oven to 350 degrees

2. Divide dough in half and roll out to about 1/4 inch thickness

3. Mix ricotta and mozzarella cheeses with pepper and oregano and set aside

4. Layer ingredients, I started with spinach and ended with the cheese mixture, be sure to keep the filling to one side. Also leave a small space around the edges.

5. Fold dough in half and seal calzone with a fork.

6. Place calzones on prepared cookie sheet (I use foil and cooking spray for faster clean up)

7. Bake Calzones in Preheated oven for 20 minutes (crust will be golden brown)