Make 3 Large or 6 small calzones

For the dough:
3 1/2 cups warm water
1 teaspoon yeast
1 tablespoon white sugar
3 to 4 cups all-purpose flour (if using only all-purpose flour, use 8 cups)
3 to 4 cups semolina flour
1 tablespoon salt
1 tablespoon + 1 teaspoon olive oil

For filling 1:
3/4 cup grated Mozzarella cheese
1/2 cupchopped ham
1/4 cup sliced mushrooms
1/4 cup tomato sauce
1 egg yolk

For filling 2:
1 cup goat cheese
1/2 cup steamed broccoli florets
1/2 cup steamed cauliflower florets
2 tablespoons peas
1 medium tomato, diced
2 tablespoons sliced pitted black olives
1/2 cup artichoke hearts

For filling 3:
3/4 cup grated Mozzarella cheese
1 cup mixed seafood of choice
6 tablespoons tomato sauce
1 tablespoon shredded fresh basil leaves

Method:
To make the dough:
Pour the water into a medium bowl. Spnnkle the yeast and sugar over the surface of the water. Stir unl dissolved and let stand until mixture is foamy, about 5to 10 minutes.

In a large bcml, place half of the flour. Add the salt, olive oil and the yeast mixture and whisk i hand using a large ooden spoon. If using an electric stand mixer use the dough hook.

Add the remaining flour, 1/2 cup at a time, mixing all the while until a soft, sticky dough forms. The dough should lightly clear the sides of the mixing bcwl.

Place the dough on a lightly floured work surface and knead until the dough is springy and smooth to the touch, about 8 minutes. You may need to add more flour occasionaily but don’t add more than necessary otherwse the caone will be tough.

Pat the dough into a flattened round. Place on a large plate and wrap loosely with astic wrap. Let rest for 30 minutes.

Making the fillings:
Preheat on to 350°F (1800G).

Make fillings, combining all ingredients for each filling in separate bos. Each filling is good for 1 large caizone. If you choose to use just one type of filling, double or triple the given quantities.

To make the caizone:
Pinch off 250 grams of the dough or enough to make a 12-inch circle. On a lightly floured suriace, press the dough into a circle until it ¡s about 1/4-inch thick. Keep the edges slightly thicker than the oenter. While rolling the dough, pick it up occasionally and turn ft over in your hands several times to stretch ft.

Continue to flour your hands to keep the dough from sticking. You should be able to make 3 large rounds of dough or 6 smaller dough rounds. When dough ¡s formed, arrange filling of choice into each dough.

To achieve the desired half-moon shape of a calzone, fill only one side of the dough. Fold the dough over at the center. Seal by folding ¡n the dough edges.

Place filled calzones on slightly greased baking sheet. Bake for 30 minues or unl the caizone is golden brown and darkened at the edges. Serve homemade tomato sauce or pizza sauœ on the side.

Calzone Recipe