175GramsSalami di PrimaveraGenoa Salami, Parma Salami, Salami with Prosciutto and Calabrese Salami
1RedBell PepperDiced
1mediumOnionDiced
4clovesGarlic Minced or Finley Diced
500gramsMozzarella Sliced
Instructions
Dough
In a mixing bowl add warm water, yeast and sugar. Stir to combine. let sit for 5 minutes until yeasted foamy and ready to party.
add oil, seasonings and salt to the yeasted water along with the flour. Mix until a ball is formed and is no longer sticky. if all the flour is added and it is still sticky, add more flour.
Grease the bowl you mixed the ingredients in and put the dough ball back in it. Cover and let rise until doubled in size about 45mins-1 hour.
Filling
While the dough rises. Prepare the filling! I like to mix the veggie portion of my toppings so its easy to assemble and evenly distributed and it also makes for a more pleasant eating experience. I dice up the mushrooms onions pepper and garlic and stir to combine them in a bowl.Slice the cheese into 16 even sized pieces
Assemble
Divide the dough into 8 even sized pieces.
Working one at a time with the others under a clean kitchen towel to keep from drying out.
Roll out the dough, I aim for about 8-10" disc
Layer toppings on one side of the disc, being sure to leave at least an inch from the edge. Sauce - Meat - Veggies - Mozza
Fold over and Crimp the edges with a fork sealing the calzone. You can also pinch the edges or pinch and twist. Do whatever works!
Cut 3 vents into the top of each Calzone
Brush Tops with an Egg Wash
Bake in a preheated 425°F Oven for 20Mins or until golden brown and Crispy