CALZONE

(Serves 6)

• 1 package active dry yeast (1/4 oz.)
• 1 tablespoon sugar
• 1 cup lukewarm water
• 1 1/2 teaspoon salt
• 3 cups flour
• olive oil (enough to coat dough while it rises)

Put the water in a small bowl.  Sprinkle in the yeast and stir in the sugar.  Take a whisk and stir until everything is dissolved.  If the water is the right temperature it will have a foam on top.  In a large bowl combine flour and salt.  Add the yeast mixture to the flour mixture.  With floured hands make sure all the flour is mixed.  You may need to add a little more flour if the mixture is very sticky.  Take the dough and knead on a floured surface for 10 minutes.   Place dough in a floured bowl and coat with olive oil.  Cover bowl and let the dough rise for one hour.  Punch the dough down and let rise for another half an hour.   Preheat oven to 450 degrees.  Cut dough into 6 pieces.  Knead each piece into a ball, and roll out on a floured surface into a circle.  Make the circle between 1/4" to 1/8" thick.  Place 1/2 cup of filling on one half of the circle, leaving a 1/2 inch rim.  Use your fingers or a brush and moisten the rim with a little water.  Fold over the empty side and crimp the edges with a fork.  Make sure it is sealed good or the filling will come oozing out of the side.  I also pinch the seam with my fingers to make sure it is closed.  If it seems to wet to you, add a little flour.  Poke holes here and there with the fork on the top of the calzones on an oiled cookie sheet and bake for 15 minutes.  Take them out of the oven and rub olive oil over them and put back in the oven for another 5 minutes.

• 1 pound ricotta cheese
• 1 pound mozzarella cheese, shredded
• 2 eggs
• 1 small can mushrooms, drained
• 4 sausages, cooked and sliced
• 1/4 cup parmesan cheese
• (You can change the mushrooms and sausage for pepperoni)
• (You can change sausage for broccoli or spinach with mushrooms)