Zucchini Cheddar Calzones
Yumm! these home made calzones were delicious! I don’t often make pizza dough from scratch, but I’m trying to work on my bread techniques. You could make these with already prepared pizza dough from the store.
I used Swiss Chard and zucchini from our garden, along with cheddar cheese, parmesan and queso fresco.
For the dough: Place one teaspoon sugar into a clean large bowl, add 1 cup very warm water to the bowl and stir, then sprinkle the packet of yeast in. Stir and let it sit for a few minutes. Season with a teaspoon of salt and a drizzle of olive oil. Mix in one cup of flour, stir, add another cup of flour, and stir until combined. I used Whole Wheat Pastry flour. Add another half cup of flour and stir by hand until combined. All in all, I used 2 1/2 cups flour to 1 cup of water.
On a well floured work surface, knead the dough, adding more flour as needed, until it’s no longer sticky. It should take five minutes of kneading. Place the dough ball in a bowl, drizzle it with olive oil, toss it around to coat all sides, then cover the bowl with a clean damp kitchen towel and set it in a warm spot to rise.
Meanwhile, make the sauce: In a skillet, saute 1 chopped shallot and 3 garlic cloves in olive oil. Season with salt & pepper. Once fragrant, add 1 can of whole peeled tomatoes, blended or chopped. Add pinch of dried basil, 1 tsp sugar and fresh chopped basil. Let simmer, thin with 1/4 c water if needed. Set asie the sauce to cool, hot sauce on the dough will make you calzones break apart in the oven.
Heat oven to 450 or 500
Chop any vegetables you want to stuff inside the calzone. I used chard and zucchini.
Divide the dough into equal parts, I made 12 smallish calzones. Roll out the balls gently and stretch them into shape. Add some of the cooled sauce, some of the chopped veggies, and grated cheeses of your choice. Put the filling ingredients on half of your calzone crust, fold it over and twist the edges to seal. Make a slit in the top of the calzones with a knife. Bake for 15 minutes or so until bubbly and golden brown.