Calzones

Once you make these you'll never want to eat another Hot Pocket. Trust me! I got this dough recipe from a good friend, (thanks SS!) It has just the right amount of herbs and makes a great bread to wrap up whatever yummy ingredients you have on hand. The recipe makes between 6 to 8 meal-sized calzones or you can make them smaller, (like a Hot Pocket, ) and freeze them.

CALZONES

3 c. flour
2 1/2 t. yeast
1 T. sugar
1/2 t. oregano
1/2 t. basil
1 t. salt
1 T. olive oil
1 c. warm water
1 egg white, beaten (for brushing on top of the calzones)
kosher salt or toasted sesame seeds (for sprinkling on top)
pizza sauce or ranch dressing

FILLING COMBINATIONS

Pepperoni, mozzarella, pizza sauce
Ham, Swiss, tomatoes, green onions, ranch dressing
Salami, Swiss or mozzarella, pizza sauce
Hamburger, cheddar, onions, pizza sauce
Chicken, mozzarella, artichokes, ranch dressing

1. Add 2 c. flour, oregano, basil, salt, yeast, and sugar to a large mixing bowl.
2. Add warm water and olive oil.
3. Combine well and then add remaining flour a half cup at a time. It usually takes around 3 - 3 1/4 cups of flour. The dough should be smooth and elastic. Knead for 5 minutes.
4. Let dough rest for 30 minutes.
5. Separate into 6 - 8 balls of dough.
   
6. Roll each piece of dough into a circle. Spread sauce on the whole circle leaving a 1/2-inch bare (so you can seal it.) Add fillings on half of the dough. Just a note, add more cheese than you think you need. When it is melted you'll wish you had more.
   
7. Fold the dough over to create a half circle shape.
   
8. Pinch edges tightly so cheese doesn't leak out. If you need to, lightly wet the edges of the dough so it sticks better and then press with a fork.
   
9. Spray a large cookie sheet with cooking spray and then sprinkle it with corn meal.
   
10. Brush the calzone tops with a beaten egg white and sprinkle with toasted sesame seeds, or kosher salt (if desired.)
11. Let rise for 30 minutes.
12. Bake at 400 degrees for 15 - 20 minutes until lightly browned.