Ingredients
Calzone
- 1 lb Pizza dough store bought or (homemade - see notes)
- ½ cup Ricotta cheese
- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ¼ cup Your choice of filling (Italian sausage pepperoni bell peppers onion olives etc) prepared accordingly, i.e. sausage cooked, vegetables sauteed until softened
- 1 cup Pizza sauce
- Salt to taste
- Black pepper to taste
For Brushing
- ½ TBSP Extra-virgin olive oil
- ½ tsp Garlic powder
- ½ tsp Dried oregano
Kombucha
- 24 oz Kombucha cold
Instructions
- Allow the dough to sit out for 30 minutes at room temperature. Then cut into even portions.
- Preheat your oven to 425°F (218°C) and place a pizza stone or baking sheet in the oven to heat.
- Roll out each portion of dough into a 10-inch (25 cm) circle on a lightly floured surface.
- Spoon the ricotta, mozzarella, Parmesan, and choice of fillings on each dough circle.
- Season with salt and pepper to taste.
- Fold the other half of the dough over the filling to create a half-moon shape.
- Press the edges together to seal the calzones.
- Mix extra-virgin olive oil, garlic powder, and dried oregano in a small bowl.
- Brush the tops of the calzones with this mixture.
- Warm the sauce in a saucepan over medium low heat until hot.
- Use a knife to make a few small slits on the top of each calzone to allow steam to escape.
- Carefully transfer the calzones onto the preheated pizza stone or baking sheet.
- Bake for 15-20 minutes, or until the calzones are golden brown and crispy.
- Remove from the oven and let them cool for a couple of minutes before serving.
- Serve the calzones hot with a side of sauce and kombucha.
Notes
Homemade Dough - Makes 1 dough ball
Equipment
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing INSTRUCTIONS
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30-40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing INSTRUCTIONS
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30-40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Nutrition
Calories: 863kcal | Carbohydrates: 119g | Protein: 37g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 2671mg | Potassium: 488mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1083IU | Vitamin C: 9mg | Calcium: 498mg | Iron: 8mg
Calzone
Ingredients
Calzone
- 1 lb Pizza dough store bought or (homemade - see notes)
- ½ cup Ricotta cheese
- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ¼ cup Your choice of filling (Italian sausage pepperoni bell peppers onion olives etc) prepared accordingly, i.e. sausage cooked, vegetables sauteed until softened
- 1 cup Pizza sauce
- Salt to taste
- Black pepper to taste
For Brushing
- ½ TBSP Extra-virgin olive oil
- ½ tsp Garlic powder
- ½ tsp Dried oregano
Kombucha
- 24 oz Kombucha cold
Instructions
- Allow the dough to sit out for 30 minutes at room temperature. Then cut into even portions.
- Preheat your oven to 425°F (218°C) and place a pizza stone or baking sheet in the oven to heat.
- Roll out each portion of dough into a 10-inch (25 cm) circle on a lightly floured surface.
- Spoon the ricotta, mozzarella, Parmesan, and choice of fillings on each dough circle.
- Season with salt and pepper to taste.
- Fold the other half of the dough over the filling to create a half-moon shape.
- Press the edges together to seal the calzones.
- Mix extra-virgin olive oil, garlic powder, and dried oregano in a small bowl.
- Brush the tops of the calzones with this mixture.
- Warm the sauce in a saucepan over medium low heat until hot.
- Use a knife to make a few small slits on the top of each calzone to allow steam to escape.
- Carefully transfer the calzones onto the preheated pizza stone or baking sheet.
- Bake for 15-20 minutes, or until the calzones are golden brown and crispy.
- Remove from the oven and let them cool for a couple of minutes before serving.
- Serve the calzones hot with a side of sauce and kombucha.
Notes
Homemade Dough - Makes 1 dough ball
Equipment
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing INSTRUCTIONS
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30-40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing INSTRUCTIONS
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30-40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Nutrition
Calories: 863kcalCarbohydrates: 119gProtein: 37gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 58mgSodium: 2671mgPotassium: 488mgFiber: 6gSugar: 19gVitamin A: 1083IUVitamin C: 9mgCalcium: 498mgIron: 8mg
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