Preparation Time2 hours
Egg Wash for Brushing on Calzones
|1||egg||beaten with 1 tablespoon of water|
|1 teaspoon||red pepper flakes|
|1 tablespoon||garlic powder|
|1/4 cup||parmesan cheese||shredded|
|4 to 4.5 cups||flour|
|1/4 cup||white sugar|
|1 and 1/2 cup||warm water|
|2 tablespoons||olive oil|
|3 cups||mozzarella cheese||grated|
|3 tablespoons||onion powder|
|2 tablespoons||garlic powder|
|2 teaspoons||red pepper flakes|
|3 tablespoons||dried oregano|
|2 tablespoons||dried basil|
|12 cloves||fresh garlic||minced|
|2 large||yellow onions||finely diced|
|1 pound||ground pork|
1. Add the yeast and sugar to the warm water and dissolve.
2. Add roughly 4 cups of flour, until the dough is just past the point of sticking to the sides of the bowl. Knead for ten minutes.
3. Let rise for 1 hour, then punch dough down and let rise for another 30 minutes.
4. Cut dough into 10-12 pieces, then shape into 8 inch rounds on an oiled cookie sheet, filling as you go.
5. Preheat the oven to 450 degrees Fahrenheit.
1. Saute the onions in the olive oil until translucent.
2. Add the pork and garlic and saute until brown, breaking up into small pieces as you go.
3. Add all the spices and mix thoroughly, then allow to cool to a temperature you can comfortably handle.
Filling and Baking Calzones
1. Add 1/2 cup of filling to one side of each 8 inch round of dough.
2. Add 1/3 to 1/2 cup of mozzarella on top of the filling, then seal the calzones, forming a half circle. Use a fork to ensure the calzone is completely closed.
3. Place the sealed calzone on a baking sheet covered in corn meal. Dust with garlic powder, red pepper flakes, and parmesan cheese, then brush with the beaten egg.
4. Sprinkle additional mozzarella on top of the calzone, then puncture with a fork several times to prevent over pressuring during cooking.
5. Bake at 450 degrees Fahrenheit until golden brown.