Calzones with Marinara

• 3 Tablespoons Olive Oil
• 3 cloves Garlic, Crushed
• 1 can 28 Oz. Can, Kitchen Ready Tomatoes
• 2 cans 8 Oz. Each Of Contadina Tomato Sauce
• 1 teaspoon Salt
• 1/2 teaspoons Dry Basil
• 8 leaves Or More Of Fresh Chopped Basil
• 1 Tablespoon Sugar
• Black Pepper To Taste
• 1- 1/2 Tablespoon Active Dry Yeast
• 1 Tablespoon Sugar
• 2 cups Warm Water
• 4 cups All-purpose Flour
• 2 teaspoons Salt
• 12 slices Fresh Mozzarella Cheese: Use 6 Slices For Each Calzone
• 12 slices Smoked Provolone: Use 6 Slices For Each Calzone
• 12 slices Sandwich Pepperoni: Use 6 Slices For Each Calzone
• 12 slices Ham, Any Kind: Use 6 Slices For Each Calzone

1. For the marinara: Put olive oil in a pan over medium heat and add crushed garlic.
2. Cook until slightly golden.
3. Add remaining marinara ingredients and let simmer while you make the calzone dough.
4. Stir periodically.
5. You can remove the marinara when the calzones come out of the oven!
6. For the calzones: Mix 1 1/2 tablespoons of yeast, sugar and warm water into a bowl and let it proof for about 5 minutes.
7. In a large bowl mix the flour and salt together, then stir in yeast mixture and beat til incorporated.
8. I use a wooden spoon.
9. It will be a sticky dough.
10. If its too sticky add a little more flour until you can handle it.
11. Flour a surface for rolling out dough.
12. I grease my hands slightly with olive oil and then take half of the dough and roll out into a long strip about 6 x15.
13. Fill the calzone with whatever filling you like.
14. I like to use very thin slices of ham, sandwich pepperoni, smoked provolone, fresh mozarella, and a little Swiss cheese.
15. Use approximately 6 slices of everything for each calzone.
16. You can also use steamed broccoli, sauteed mushrooms, cooked spinach with garlic, etc.
17. Roll up dough and place the seam-side-down on a large jelly roll pan.
18. Be sure to tuck under the end seams so your filling doesnt come out.
19. Repeat with 2nd half of dough.
20. Once they are on the pan, rub some olive oil and fresh garlic on top and sprinkle with fresh parmesan .
21. Bake at 400 degrees F for 30 minutes or til golden.
22. Take a sharp knife and slice into 2 slices.
23. Dip in marinara.
24. SOO GOOD!

olive oil, garlic, tomatoes, tomato sauce, salt, basil, basil, sugar, black pepper, active dry yeast, sugar, water, allpurpose, salt, mozzarella cheese, calzone, pepperoni, ham

Taken from tastykitchen.com/recipes/main-courses/calzones-with-marinara/ (may not work)