Calzones

I just found out that Adam is a calzone fanatic. I never knew! So, last night for dinner we made some spectacular calzones. The great thing about calzones is that everyone can put exactly what they want into theirs. It makes it really easy for meat-eaters and vegetarians to feel completely fulfilled. Served with a side of tomato sauce, these calzones were absolutely perfect.


Calzones

Adam added his favorite calzone filling, pepperoni, to his, while I kept mine to the veggie fillings.

Dough:
1 1/4 cups water
1 big Tbs. yeast
1 Tbs. sugar
1 tsp. salt
3 cups flour

8 oz. mushrooms, sliced
3 cups spinach
1/4 cup sun-dried tomatoes, sliced
1/4 cup pepperoni, sliced and quartered
1 cup mozzarella

1. Prepare the dough in the bread machine on the dough setting by placing all of the ingredients, in order, in the machine.
2. Saute the mushrooms in a skillet on medium heat until softened. Add the spinach and continue sauting until wilted.
3. Divide the dough into four equal parts. Roll it out into about 5-inch circles. Place the fillings in the center of the circle. Fold the dough over to make the ends meet. Press together with your fingers and then again with a fork. Make a few slits in the top to allow steam to release during cooking. Spray with cooking spray (or top with an egg wash) and sprinkle Parmesan cheese and garlic salt on top.
4. Place the calzones in an oven preheated to 400. We baked the calzones on a pizza stone, but they could also be baked on a prepared baking sheet. Bake for 40 minutes or until golden brown.
5. Serve with tomato sauce and enjoy!