Frugal Recipe: Homemade Calzones

by Leslie on June 17, 2008

I love this recipe because the dough is very simple to make, is sweet, and delicious. It’s also customizable, so each person can put what they want inside, kind of like iGoogle for your stomach. In my opinion the calzones from local pizza parlors just can’t compare.

Now that summer is here, I like to let the dough rise while I go for a run, that way it is ready to be stuffed and baked as soon as I return. As an added filling bonus, we have a fresh source of sun kissed veggies (like spinach) from our apartment patio garden.

Ingredients:

1 package yeasttablespoon sugartablespoons oilteaspoon saltcups flour
tomato sauce (homemade or store bought)
1/2 cup mozzarella cheese
pizza topping

We usually use pepperoni and spinach but almost any meat or veggie would be good

(It kinda looks like something out of tremors)

Instructions: First you activate the yeast by dissolving it in 1 cup of warm water. Make sure the water is warm, not hot or cold, otherwise you might kill the yeast. I am not sure what temperature is best, I just use my finger or wrist to judge.

Then mix in the flour, sugar, salt, and oil until smooth. Knead a few times until a dough ball forms. I usually add 2 1/2 cups of flour first and then add the other 1/4 cup as needed so the dough isn’t too dry.

Cover and let rise for 30 minutes or until double the original size.

Separate dough into 2 balls and roll out into a flat 1/4 inch thick square. Add your favorite fillers, and top with some sauce and cheese. Make sure to only put filler on half of the square, because you need to fold over the other half and create that calzone shape we all love.

Bake 25-30 minutes at 375 on a non-stick baking sheet until the dough is golden brown. Be careful when you remove the calzones, as some boiling grease (aka: liquid flavor) might leak out of places where the seal didn’t hold. Let them cool for a few minutes and enjoy!

This makes 2 very large calzones and Ry and I usually have a little bit left over for tomorrow’s lunch.

Last time I made these I bought pepperoni ( 1/4 lb for $1.50), but had everything else on hand; another great, “use whatcha got” frugal recipe.