Wednesday, February 26, 2014

Homemade Calzones (French Bread Part. 2)

Forget about pizza, bread sticks and bread... everyone talks about those a lot. What about Calzones? In my opinion calzones are the best of the best, they are like a pizza burrito!

So, guess what awesomeness we concocted in our kitchen over the weekend? Homemade calzones.

We used the FrenchBread recipe for the crust and made two batches. We made the bread like it says, except after the dough was made and put in the bowl, we just left it in the cool oven until we were ready to make the calzones.... yup, we left it where it was safest, away from dog and cat hair.

When we were ready, we put the dough on a round cooking sheet that was greased with olive oil. We cut the dough in half and kept one half on the sheet and the other went back into the bowl. Then we spread the dough over the cooking sheet, like you would for pizza crust. 

After that, we put the ingredients on half of it, then we folded the part of the dough with nothing on it on top of the other half. Next, we tucked in the crust, making sure it was sealed. We sprinkled some garlic salt the crust once in was sealed, and I put some cheese on my crust. We each made our own calzone... which was probably too much. Next time we will just make two or divide the dough in four.

We put them in the oven without a timer and just kept and eye on them. If I had to guess they were in for about 30 minutes. The oven was preheated to 350°F when we started, but about halfway through we increased it to 400°F. In my opinion, the oven should be preheated to 400°F degrees from the start, because that's when the calzones started to brown. And it would probably take less time to bake, as well. 

It was perfect! 

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