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Real Italian Calzones
April 16, 2004

Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight. What I did differently: Dough: slightly more yeast (Hodgson Mill All Natural Active Dry Yeast which was a 5/16 oz. pack); divided in four; rolled to 9" cirlcles Filling: used Italian 4-cheese blend; mixed and chilled cheeses, but not toppings; topped with different approximately 1 1/2 cups combined diced pepperoni, diced ham, canned mushrooms, canned and drained diced tomatoes, diced onions, and diced green peppers. Hints: use a lightly floured silicone baking mat - this lets you easily fold half the dough over the filling and transfer to baking sheet; use a small roller for small dough formations; spread your cheese down the middle and work toward one side of the round, adding toppings in the same manner; leave at least a half inch margin on side with filling; lightly brush that half's edge with some of the beaten egg to make sealing the edges easy; serve with a dipping sauce (like "Way Easy Pizza Sauce/Bread Stick Dip" also featured on - see my review for how I doctored that to fit my tastes and better match my alterations to this calzone recipe). Bottom Line: This was really easy and worth the time required. Adapt to your own taste, keeping in mind the total volume of the filling.

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