Calzone!

Inspired by my friend, Callie, I set out determined to come up with a good calzone recipe and what do you know....a new family favorite! I have made it twice this week on request from Claira, the picky eater of the family!  

Pizza dough (I double this recipe)

1 ½  tsp. dry yeast
¼ c warm water
1 ½ T olive oil
½ c cold water
1 ^2/3 c flour, plus extra
¾ tsp. salt

In a large mixing bowl, stir the yeast into lukewarm water. Let stand until creamy, about 10min. Stir in the olive oil and the c old water, and then whisk in ½ c of the flour and the salt stirring until smooth. Stir in the remaining flour, ½ c at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 min. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into tow equal portions, knead briefly, and then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface roll dough into the size of pizza you wish. Move dough to pizza pan or cast iron skillet top with your favorite toppings and bake at 450^o for 20 min.

Divide dough into 4 sections for 1 recipe and 6-8 sections if dough recipe was doubled.

Roll each section into an 8" circle on a floured cutting board

Layer on one side of dough:

•  veggies- onion, peppers, mushroom & garlic (any you like)
•  Fresh Spinach
•  Pepperoni or Cooked It. Sausage etc...
• Top with slice or shredded mozzarella cheese

Fold dough in half and crimp edges.

Move with a large spatula to a greased cookie sheet.

Continue process until all calzone are assembled.

Bake at 450 for 20 min. or until golden brown.
Brush with olive oil when you remove them from the oven.

Best Marinara Yet

By Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.