calzone (italian) - cassies way

How To Make calzone (italian) - cassies way

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  This recipe is for 2 large Calzones, can split to serve 4, or can serve 2 if eating a whole one..they are quite filling..I always split mine.
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  Assemble ingredients Preheat oven to 400 degree Cut up the meats and vegetables. t Mix 1 tsp italian seasoning or basil with olive oil, set aside
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  In a small skillet; slightly brown mushrooms in a small amount of olive oil; about 5 minutes, drain excess liquid; set aside. Now, saute the onion and peppers; about 5 minutes, just till translucent; set aside.
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  In a small mixing bowl, mix ricotta with the parsley, 1 tsp basil or italian seasoning, salt and pepper. Set aside.
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  Prepare baking sheet, spray with cooking spray; sprinkle with cornmeal lightly. Now, take the pizza dough, cut into 2 even pieces. I spread it out on the pan I am baking it on. Make sure you sprayed and sprinkle corn meal; it helps to crisp the bottom. Spread dough into a 10 inch circle; avoid any thin spots that might leak. I like to keep the thickness at about 1/4 inch thick.
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  Now, on one half of the dough; making sure not to get too close to the edge; spread half the ricotta cheese, half the mozzarella,half the parmesan. Next half the meats then half the veggies. If using sauce, spread that before the cheeses, only on half.
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  Next, salt and pepper if desire. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork.
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  Using a pastry brush, brush the dough with the olive oil/ seasoning.
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  Then, using a sharp knife, cut about an inch long slit in the top of the crust, to release steam. Now repeat the same steps for the other. If only making one, it is time to bake. Bake the Calzones for 20 to 25 minutes or until browned.
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  Remove from oven.
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  Cut in half and plate..ENJOY! I warm marinara sauce for dipping, and serve a small cup on the side. These are very versatile; my kids won't eat mushrooms or peppers and onion..so I made theirs with just the cheeses, pepperoni and ham. Use whatever veggies and might appeal to you. I have used many different variations over the years. Hint: I always saute my veggies, to remove the excess moisture. This helps with leakage during cooking, from excess water from the vegetables.
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