Downsizing the standard size helps with dunking them into a ramekin filled with “Meaty Marinara” AND, by making multiple calzones you can try multiple varieties of stuffing.
To create this recipe, you’ll need to a) make the dough; b) cook your marinara sauce; c) set up your building area; then, d) bake off the calzones.
Make your dough first so you can work on the rest of the process while the dough is doing its thing. I make mine in our bread maker on the “dough” setting.
This recipe is from the 1987 (don’t laugh) West Bend bread maker book and is our family standard.
- Add 1.5 cups water (warm but not hot) and 4 T. olive oil to the bread pan.
- Add 4 cups flour, 1 tsp. sugar and 1 tsp salt to the pan. Make a slight well in the center of the dry ingredients and add 4 tsp yeast.
- Place bread pan into oven chamber, lock into place, and press the “dough” setting. Most bread makers complete the dough process in about 1 hour and 20 minutes.
- Notes: We usually add 2 tsps of Italian Seasoning and 1 tsp of ground black pepper to the dough to give the crust a great flavor. It’s also appealing because of the green flecks that show throughout the crust.
If you don’t have a bread maker, it’s not a problem. Simply mix all the ingredients listed above together, knead until you achieve a nice elasticity in your dough, cover and let raise for one hour or until doubled in size.
Next, it’s time to make the meaty marinara sauce. You’ll need these ingredients:
1 can Red Gold tomato sauce and 1 can of Red Gold crushed tomatoes
3 large cloves of garlic, minced
Freshly grated Parmesan (1/3rd cup; set aside some extra for garnish for later)
Approximately 30 leaves of fresh basil, slivered
15 slices of pepperoni, diced Continue reading Crazy-Good Baby Calzones: Final Red Gold Recipe Contest Entry