Bread Machine Calzone
A calzone may look like nothing more than a pizza turnover, but when made correctly, it's a work of art unto itself. Keep filling ingredients to a minimum to maximize their effect.
INGREDIENTS | YIELDS 1 1½-POUND LOAF (2 CALZONES)
- 1 recipe Bread Machine Pizza crust
- ¼ cup cornmeal
- 2 cups tomato or pesto sauce
- 8 ounces buffalo mozzarella
- 3 tablespoons extra-virgin olive oil
- Up to 1 cup additional ingredients, such as sautéed mushrooms, artichoke hearts, olives, or cooked sausage
Follow recipe for Bread Machine Pizza crust. When dough cycle is complete, transfer dough to a large bowl, cover, and set aside to rest for 15 minutes.
Place a ceramic pizza stone or terracotta tiles on the oven rack. Preheat oven to 450°F. Form the calzone on a peel or the back of a cookie sheet. Sprinkle the peel surface generously with cornmeal. Turn dough onto a floured surface, and divide into 2 equal portions. Working with floured fingers, pat and pull dough out into two large, flat disks as far as it will go. When dough starts to spring back, rest 5 minutes, then continue until it reaches the desired size.
On each disk spread half the dough with sauce, keeping it to within 1″ of the edge. Top each with cheese and filling ingredients, then fold over plain half of dough to create a half-moon shape. Crimp edges together well, and transfer carefully to prepared peel. Brush the top with olive oil, then carry peel to the oven and slide calzone out onto hot tile. (Hold the peel 2"–3″ directly above the stone, tilt downward, and pull the peel out, leaving the calzone behind.)
Cook 15 minutes, and then rotate calzone so it browns evenly. Cook another 5–10 minutes, until crust is golden brown on the bottom and top. Slide the calzone out of the oven with tongs and onto a platter. Cool slightly before serving.
Bread machine instructions are very specific about the order in which the ingredients are added. If you are planning on mixing and baking right away, it really isn't that important. If, however, you are using the delay setting to make your bread, the order becomes very important. Ingredients must remain inert until the machine turns itself on. This means liquid and yeast have to remain separate until the mixing and kneading begins. Be careful to keep yeast out of direct contact with salt and sugar.