• DOUGH
  • 1 (.25 ounce) package active dry yeast or 2 1/4 tsp of active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Italian seasoning to taste
  • ITALIAN FILLING
  • Trader Joe's Italian Meats
  • Thinly sliced turkey
  • Cheese of your choice (I used Swiss, Cheddar and Mozzarella)
  • Truffle oil
  • Parmesan to sprinkle on crust
  • FIG & BRIE FILLING
  • Trader Joe's Fig butter
  • 2 Trader Joe's mini brie wheels
  • thinly sliced maple turkey
  • Strawberry or raspberry preserves
  • chopped walnuts
  • chopped prunes
  • 1 egg, beaten

Making your own pizza or calzone dough is so much easier than you would think and a million times better than any store bought crust. I decided to try this Quick and Easy Pizza Crust recipe for my calzone because of its high rating on allrecipes.

Directions:

  1. Preheat oven to 450 degrees F. In a measuring cup, dissolve yeast and sugar in warm water. Let stand in the microwave until creamy and doubled in size, about 10 minutes.
  2. Combine yeast mixture, bread flour, salt, spices and oil in standmixer with bread  attachment. Beat until smooth. Let rise for an hour in a greased glass bowl in a warm area.
  3. Punch down the risen dough and let rise for another half hour to hour.
  4. Turn dough out onto a lightly floured surface and roll into a large rectangle. If you want to make 2 calzones cut the dough in half before rolling it out.
  5. Add desired toppings to one side and close calzone by rolling dough under. Cut slits in the top to let it breathe. Brush the top with a beaten egg. Bake for 20-30 minutes or until the crust is cooked through and golden brown.

The best part of making your own dough is that you can add different seasonings. I added Italian blend spices because I knew I wanted to make an Italian cold cut calzone.

I already had an array of Italian meats and turkey from Trader Joe’s so I layered that with Swiss, cheddar, and shredded mozzarrella. A drizzle of truffle oil before you close up your calzone really intensifies the flavor. I also sprinkled parmesan cheese on top of the dough right before baking. If you want to impress a guy this calzone will definitely do the trick.

Since I also love to juxtapose salty and sweet, I also made a turkey, brie and jam calzone. I may have combined too many ingredients for most people’s taste, but I loved it. I started with a layer of Trader Joe’s fig butter, then added a layer of maple roasted turkey, mini Trader Joe’s bries cut in half, chopped walnuts and prunes, and topped it off with strawberry preserves.

Make sure to put slits in the top of the calzones to let it breathe.  I brushed both calzones with an egg wash to give them a nice crispy brown crust. These are great for a party or when you need to feed a big crowd.

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