Mediterranean Calzone

Yeah, when in doubt: encrust delicious ingredients in a bread product. Can't fail.

Crust: (Makes enough dough for 3–4 large calzones—easily halved)

2 c. warm water

2 Tbsp. yeast

2 tsp. kosher salt

1/4 c. olive oil

~ 6 c. all-purpose flour

1. Combine water and yeast in a large bowl or stand mixer (much easier, but you can knead by hand, too). Let activate for about five minute.

2. Add kosher salt, olive oil, and two cups of the flour. Mix thoroughly. Add more flour, one cup at a time, and mix until the dough is smooth and elastic but not too stiff. Knead a minute or two in a stand mixer, or for about ten minutes by hand.

3. Let rise to double (if you have time . . . if not, you can cheat and go straight to the calzone making), or about one hour.

4. Split into four hunks of dough.

5. Roll out one dough ball into circle about 1/2 in. thick and about 10 inches in diameter.

Stuffing:

Pesto or marinara sauce

Artichoke hearts, chopped

Kalamata olives, sliced

Spinach, sweated on the oven in a bit of olive oil and salt

Mozzarella and any other melting cheeses you like (I used Gruyere—parmesan or parmigiano reggiano would be great, too)

Feta cheese

1. On the circle of dough, apply a circle of sauce, leaving at least an inch of naked dough on the edge.

2. On approximately one half of the dough, apply toppings as your little heart desires. Don't overstuff, or you will have difficult sealing the crust. You can riff on a traditional calzone like I did, or stick with pepperoni and cheese or sausage and cheese, or whatever.

3. Beat an egg in a small bowl, and with a pastry brush, apply a bit of egg on the edge of the dough to help seal.

4. Bring the side of the dough unladen with ingredients to join the other edge, forming a pocket.

5. Press the edges firmly together. You can use a fork to mash the edges together, or curl up the edges in a curly pattern. You just want to keep all the yummy ingredients inside.

6. Bake on a preheated pizza stone in a 400 degree oven for 20 minutes, or until the crust is golden brown.

7. Calzones can be refrigerated and eaten later, but allow to completely cool (will take at least an hour) before wrapping and refrigerating. Reheat in a 350 degree oven for 5–10 minutes or so.