Last week for dinner, I made these calzones since they were cheap and since I usually have some kind of bread dough in the fridge. This time I had the master boule dough from Artisan Bread in Five Minutes a Day on hand, the same dough I used to make my pepperoni bread. I believe you can find the recipe for the master boule on their blog here.
You can put anything in your calzones, but I went simple with mozzarella cheese and pepperoni. I actually meant to put in ricotta cheese as well, but somehow I forgot. Since it’s hard to go wrong with bread and cheese, they still turned out pretty darn good…but I’d recommend not forgetting the ricotta, of course.
First, tear off half the dough and roll it out, making sure there is plenty of flour underneath the dough. Let it sit for about 20 minutes. Place a baking stone and a broiler pan into the oven, and then preheat the oven to 450 degrees.
Cut the dough into 4 large squares. Pile on the pepperoni, mozerella, and riccota cheese, as much as you like.
Press the edges together and then wrap them under. Wet your fingertips with water and press the dough together if it isn’t sticky enough.
Move the calzones on to the baking stone in the oven, and then pour a cup of water into the broiler pan. Close the oven door quickly and then bake the calzones for about 30 minutes. Move to a wire rack to cool.
Easy and cheap, and there’s nothing like fresh bread!