What's for Dinner? Calzones! And DC Rainmaker has a giveaway!

First off I know I've talked about him before (he has the BEST giveaways!) DC Rainmaker is giving away a Garmin 301XT! Boy could I use a new Garmin! You must go over and check out his beautiful pics of a recent vacay...in addition to the best giveaways he is an awesome photographer and goes to some cool places! And on top of that he does some great food too! His blog has it all!

Now on to my dinner....

Tonight's dinner was pretty tasty. I think I need to experiment a little bit with the dough but all in all a success. (If anyone has a great whole wheat crust recipe let me know!) If you haven't tried the Fleischmann's Pizza dough yeast you should. It makes it so easy!

Calzone Dough 4 servings
Fleischmann's Pizza Crust Yeast
Ingredients:
1-1/2 to 2 cups all-purpose flour (I used 1 cup whole wheat flour and 1/2 c white that was all I needed)
1 envelope Fleischmann's Pizza Crust Yeast
1 teaspoon sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
1 tablespoon oil

Favorite fillings

Zach putting his together and thrilled to be having his pic taken.

We all made our own using a bunch of fresh veggies, (spinach, tomato, mushrooms) chicken, turkey pepperoni, cheese (cheddar, Italian blend and feta) kalamata olives and the boys used tomato sauce.

Directions:
Preheat oven to 375°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing fillings.

To make calzones, divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread desired fillings on bottom half of dough, leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough.

Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.

Recipe Tip: For a crisper crust, brush calzones with olive oil and sprinkle with coarse salt just before baking.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


Yummy! Served with some sauce on the side for dipping a small salad and delicious and nutritious dinner. :)