Pepperoni Calzone
- 1 cup Lukewarm Water
- 2- 1/4 teaspoons Active Dry Yeast
- 1 teaspoon Salt
- 1/2 teaspoons Sugar
- 3 cups Flour {I Like To Use White Wheat}
- 1 Egg Beaten With The Below Amount Of Water
- 2 teaspoons Water
- 1 whole Ball Of FRESH Mozzarella, Shredded {typically Btwn 8-12 Ounces In Size}
- 1 Tablespoon A Combination Of Oregano, Basil, Rosemary, Thyme Or An Italian Blend
- 1 teaspoon Garlic Powder
- 1 jar (25 Oz Jar) High Quality Marinara Sauce
- 1 cup Sliced Pepperoni, I Like The Fatter Slices Of Fresh From The Deli, But Regular Or Mini Could Work Here Too!
- Shredded Parmesan Cheese Or Spices, Optional For Garnish
- For the dough: In the bowl of a stand mixer, combine the water, yeast, salt and sugar, and stir to dissolve.
- Set aside for 15 minutes, then add the flour.
- Using the dough hook, mix until smooth.
- Knead about 4-6 minutes on medium low speed, adding more flour if necessary.
- The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers.
- Do not overwork the dough!
- Lightly oil a bowl and place dough inside, cover with a piece of greased plastic wrap, and let dough rise in a warm place until doubled in size.
- (The time this takes depends on the temperature and humidity of your house.)
- Divide the dough in half, then divide each half in thirds.
- Shape each piece into a ball and put the 6 balls back in the greased bowl.
- Cover with greased plastic wrap again, and let rise another 15 minutes.
- For the filling: Shred the fresh mozzarella.
- Do not skip this step!
- You will be blown away at how amazing fresh mozzarella tastes and melts, compared to the pre-shredded stuff!
- Put the shredded cheese into a bowl.
- Toss with Italian seasonings of choice and garlic powder.
- To assemble: Preheat oven to 400 degrees F.
- On a lightly floured surface, spread each dough ball into a nice-sized circle.
- Spoon 1/6 of the marinara sauce on each circle of dough, covering one half, but leaving a nice clean area around the edge.
- Next, divide seasoned mozzarella between them, then top that with the pepperoni.
- Be generous!
- Yum!
- Fold the dough circles in half and seal by crimping together the edges of the dough with your fingers.
- Place calzones on a baking sheet and brush with egg wash (1 egg beaten with 2 teaspoons water).
- Make a small incision on the top of each.
- Optional: Sprinkle tops of each calzone with more Italian seasonings and/or Parmesan cheese for an extra punch of flavor.
- Bake until golden, 18 to 20 minutes.
- Enjoy with warmed up leftover marinara sauce!
water, active dry yeast, salt, sugar, flour, egg, water, mozzarella, combination, garlic, quality marinara sauce, pepperoni, parmesan cheese
Taken from tastykitchen.com/recipes/main-courses/pepperoni-calzone/ (may not work)