Calzones

Ingredients

Crust

• 3/4 cup water
• 1 teaspoon granulated sugar
• 2 1/4 teaspoons active dry yeast
• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 3 tablespoons olive oil

Filling

• 1 small jar pesto
• 4 3/4 ounces broccoli florets, cut into bite-size pieces
• 1/2 cup coarsely chopped sun-dried tomatoes
• 1/2 cup coarsely chopped canned black olives
• 4 3/4 ounces mozzarella cheese, cubed
• a few tablespoons farina for the pan
• a drizzle of olive oil to brush the calzones

Directions

Crust

1. Combine the water and sugar in a heatproof measuring cup, and stir to dissolve. Microwave the mixture in 15-second bursts, until the water reaches 115°F. When the mixture is at the correct temperature, add the yeast and stir with a fork to break up any clumps. Let the mixture rest (proof) until foamy on top, about 10 minutes.
2. While the yeast is proofing, place the flour and salt in a large mixing bowl and whisk to combine. Once the yeast mixture is foamy, pour it into the bowl with the flour, and add the olive oil. Stir to combine until the dough comes together into one clump. If too sticky, add more flour a spoonful at a time.
3. Transfer the dough to a floured work surface and knead until smooth and elastic, about 10 minutes, adding more flour as needed if the dough becomes sticky. Cover the dough with a clean kitchen towel and let rise for 1 hour at room temperature.

Filling

1. Place a steamer basket in a pot, and add a few inches of water. Cover pan and bring to a boil, then add the broccoli florets and steam until tender, about 4 minutes. Transfer the broccoli to a medium mixing bowl to cool briefly, then add the sun-dried tomatoes, olives, cubed mozzarella, and pesto, and toss to combine.
2. Preheat the oven to 500°F. Sprinkle a few tablespoons of farina over a baking sheet, and spread it around with your hands.
3. When the dough has risen, divide it into 4 equal portions. Roll each one out to a square about 1/8-inch thick and 6 to 8 inches on each side. Lay the squares with one of the corners facing you. Divide the filling equally between the four calzones, spooning it into the bottom half of each square, leaving a 1/2-inch space between the filling and the edge of the dough. Fold the top corner of the dough over the filling, creating a triangle shape with the filling completely enclosed inside. Starting at one end, roll and pinch the edges together to seal them closed.
4. Gently life the calzones and transfer them to the prepared baking sheet, leaving at least 1 inch between each one. Brush the tops lightly with olive oil, then use a sharp knife to cut 2 to 3 small vents in the top middle of each calzone. Bake for 13 to 15 minutes, until golden brown and bubbly. Let rest for 10 minutes, then serve and enjoy!

Attribution

Husbands that Cook by Ryan Alvarez and Adam Merrin