Calzones Recipe
Ingredients
| Bread dough loaves/Null | 2 , frozen (Italian, French or pizza) | |
| Mozzarella cheese/Null | 6 Ounce, sliced (NULL) | |
| Spaghetti sauce/Null | 5 Cup (80 tbs) (NULL) |
Directions
Thaw two loaves of bread dough.
Divide each loaf into 5 parts each.
One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7-inch squares.
Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
(You can also ladle 1/3 cup to 1/2 cup sauce onto center of each square before making the turnover, but the sauce tends to seep out.) Place each turnover in a small sandwich bag.
Put 5 turnovers in a 1-gallon freezer bag.
Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of Calzones.
Do the same with the remaining 5 turnovers.
To prepare for serving, thaw sauce; heat in a medium pan 10 to 15 minutes until bubbly.
At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
Preheat oven to 350°.
Bake for about 15 minutes.
Turnovers will be golden brown when done.
Divide each loaf into 5 parts each.
One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7-inch squares.
Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
(You can also ladle 1/3 cup to 1/2 cup sauce onto center of each square before making the turnover, but the sauce tends to seep out.) Place each turnover in a small sandwich bag.
Put 5 turnovers in a 1-gallon freezer bag.
Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of Calzones.
Do the same with the remaining 5 turnovers.
To prepare for serving, thaw sauce; heat in a medium pan 10 to 15 minutes until bubbly.
At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
Preheat oven to 350°.
Bake for about 15 minutes.
Turnovers will be golden brown when done.
Chef
