Summer in the City

...means it's time to make your own calzones! We classed it up with Chilean wine, a spinach, mushroom and bell pepper salad, and, of course, good friends.


Calzone Recipe

The Dough:
1 cup warm water

1 packet rapid-rise yeast

3 cups flour

2 tbl olive oil

1 tsp salt

Dissolve the yeast in water first, then mix in the other ingredients.

Let rise for 15 minutes.

Punch down and kneed the dough, and divide the dough into 4 fist-sized balls. Roll each ball flat.

Dab with tomato sauce. (Not to much, or it'll explode like tomato lava all over your oven!)

Pile on your favorite pizza toppings -- grated cheese, chopped vegetables, mushrooms, olives, fresh basil and already-cooked sausage or pepperoni are all good options.

Fold over in half and pinch together the open side of the crescent.

Bake in preheated oven for 15-20 minutes at 425 degrees. Remember to let cool five minutes before chowing down!

Thanks to Susannah Hansen for the great recipe.