Just in time for when lent starts and those Fridays come along–Fish frys are good n all, but this pizza is kinda a little bit better 🙂 (to me atleast)
So there’s this awesome homemade dough that i am obsessed with, and it’s become a staple for when we want a good pizza, calzone, stromboli night ❤
If you haven’t checked out my Crock Pot Buffalo Chicken, this stuff is soo yummy for a pizza topping! But for now i’m gonna talk about calzones, just.. because. Those are something special and i would love for you to try making them at home! You’ll impress yourself, i promise 🙂
Recipe slightly adapted from: Life In The Lofthouse
- 1 cup warm water
- 1T honey
- 1T vegetable oil
- 1T instant yeast
- 1t salt
- 2 1/2 cups all-purpose flour
For additional ingredients:
- Get creative with your stuffing, use your favorite pizza ingredients and turn it into a calzone!
- For the topping:
- 1 egg
- ½ tsp water
- 1 tsp parmesan
- ½ tsp Italian seasoning
- In the bowl of an electric stand mixer with dough hook attached, mix water, honey, oil, yeast and salt. Add flour gradually until a soft dough forms and pulls away from the sides of the bowl. The dough should be soft and smooth. You can add up to another 1/4-1/2 cup of flour, but no more than that.
- Knead the dough for 3 minutes in stand mixer.
- Cover the dough with plastic wrap and let rest for 10 minutes (or you can even make this ahead of time and place in refrigerator for an hour, but not too long).
- Divide dough into 4 equal parts; flatten dough out and shape onto a greased pizza pan.
- Use whatever ingredients you would like to go inside your calzone; placing on only one side of the dough (tomato sauce, spinach, mushroom, grilled/roasted eggplant, mozzarella, cottage cheese, etc)
- Fold calzone in-half and roll the edges of the calzone up to seal in the ingredients.
- Whisk together the egg and water. Brush the tops of the stuffed calzones. Sprinkle with Parmesan and Italian seasoning.
- Using a knife, make 2-3 slits ontop of the calzone for ventilation.
- Bake at 425 for 10-15 minutes or until tops are golden brown. Serve with pizza sauce on the side for dunking.