Sauce, tomato chili sauce, bottled, no salt, low sodium
2
cup
ricotta cheese
Steps
Sequence
Step
1
Mix together the warm water, yeast, and honey. Let sit for 5 minutes, then add the oil.
2
In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
3
With a dough hook, beat the mixture until a bowl of dough forms. The dough should be well hydrated but not sticky (it should be almost sticky). It it’s sticky, add a little more flour. If it seems to dry, add a little more water.
4
Divide the dough. If you want large (10 inch by 5 inch) calzones, make 4 evenly sized balls. If you want smaller, individual sized calzones, make 8 balls. Cover the dough and let it rise for 20-30 minutes.
5
Preheat the oven to 425 degrees and grease 2 cookie sheets.
6
Roll out each piece of dough into a circle ⅛ inch thick. Top the dough with sauce, mushrooms, and cheese. Can do any variation of pizza.
7
Fold the dough in half and pinch down the edge on one side. You don’t want a thick section with two layers of dough. Pierce the dough with a fork once or twice.
8
Bake for 15 to 20 minutes, until the dough begins to turn brown. Let the calzones sit for a few minutes before cutting. Enjoy warm or at room temperature.
