This is another ‘I’m Lazy’ recipe, just a warning.
I know calzones are usually something with mozzarella cheese and tomato sauce, but this is my favorite twist. Plus its the extra easy version.
I actually ‘made’ the dough with my bread machine. Because the dough for the calzones is more sticky, its harder to do by hand. I think you can buy the dough pre-made too.
Dough Ingredients:
3/4 cup of lukewarm water
1 tablespoons olive oil
1 teaspoons salt
1 teaspoons sugar
2 cups bread flour
2 tablespoons yeast (one package)
1 cup of flour or so for rolling dough
Filling Ingredients:
1 packet chicken gravy powder
1 can sweet corn
1 can potatoes (I know… this just proves how lazy I was…)
1 can carrots
Materials:
Large Mixing Bowl
Cookie sheet
Bread machine (ahh, I love my bread machine) or a fork for mixing? haha
Can opener
Rolling pin
Preheat the oven to 400 degrees.
Mix the dough ingredients all together. If you’re mixing the dough by hand, mix the water and yeast together first and let it sit for a few minutes. Then in a large mixing bowl, add everything but the flour. Mix well. Then fold in the flour. It’ll be sticky, but you can do it. (I didn’t because I used my bread machine, muahahaha) Knead it for about ten minutes. Use as much flour as you need to handle the dough. I had to use a bit just to get the dough/batter out of the bread machine pan.
Let the dough rise under a kitchen towel for about 5 minutes.
During this lovely little lull, make your filling. To make the one i used, pour the gravy powder mix into a sauce pan with 1:1 water. Keep stirring and don’t turn off the burner until you’ve let the mix simmer for about three minutes. I put that in a medium mixing bowl, drained all the cans of vegetables, and mixed it all together.
Divide your now risen dough into balls. Each ball will make one calzone, obviously. Roll a ball into a flat round shape. Spoon the filling on one half, folding the dough over and crimping the ends like you would a pie crust.
Once you have enough on a pan to fill it, put it in the oven. Bake for about 30 minutes. I would check at 20 though to see how they’re doing. I liked mine crispy on the edges.
