How to Make Calzones

Procedure:
Divide the dough into four equal parts and roll out into equal-sized circles about 1/4-inch thick. Use the flour to keep the dough from sticking to your hands or the board. Divide the sauce equally among the four dough rounds, spreading it over only the bottom half leaving a 1-inch border. Sprinkle each round with cheese and desired meat. Dampen the border lightly with water and fold the plain half over the filled half and seal the edges. When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge. Using a fork, poke a few vent holes in the top of the calzone. Transfer the calzones onto a baking sheet sprinkled with cornmeal. Bake at 400 degrees for about 20-30 minutes, or until golden brown. Slide calzones off the sheet pan and allow to rest for 5 minutes.



Submitted By: Chef Mark J. Olson, C.E.C
Recipe Author: Chef Mark J. Olson, C.E.C
Chef's Background:
     1987 graduate of the Culinary Institute of America in Hyde Park, NY.
     Chef positions at the American Club’s Immigrant Room and Winery, Grenadiers,
                                    The Abbey Resort, Interlaken Resort and Spa
                                    Janesville Country Club, and Country Club of Beloit.
     Currently the culinary arts instructor at Blackhawk Technical College in Janesville, WI.
Recipe Source: http://www.we-energies.com/home/2007energypark_cookbook.pdf