Fantastic Food Friday: Calzones

In a large bowl combine 1 and 1/4 cups of flour, 1 package of active dry yeast, 1/4 teaspoon of salt.  Add 1 cup of warm water (120 - 130 degrees) and 2 tablespoons of olive oil.  Beat with an electric mixer on low for 30 seconds, scraping bowl constantly.  Beat on high for 3 minutes.  Using a spoon, stir in as much of 1 to 2 cups of flour as you can.  Turn out onto a lightly floured surface.  Knead in enough flour to make a moderately stiff dough that is smooth and elastic.  Divide in half.  Cover, let rest 10 minutes.

Dust pizza pan or baking stone with cornmeal.  On a lightly floured surface, roll each half of dough into a 13 inch circle.  Place desired sauce (prepared pizza or spaghetti sauce, or homemade sauce), filling, and mozzarella cheese on on half of each circle, leaving a 1 inch edge.  Moisten edges of dough with water.  Fold dough in half over filling.  Seal edge by pressing with tines of a fork.  Prick top.  Brush top with milk.  Bake in a 375 degree oven for 30 to 35 minutes, till crust is lightly browned.

This has become one of our favorite ways to use up leftovers.  Used leftover chicken in one along with sauteed onions and mushrooms.  In the other, used leftover ham, pepperoni, and pineapple.

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