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Mozzarella Calzone 2 teaspoons olive oil 8 ounces packaged frozen bread dough defrosted 4 ounces Mozzarella cheese 1 can (2 ounces) anchovy fillets in oil, undrained 2 tablespoons flat parsley leaves Grease a 10-ineh round baking sheet or pizza pan with 1 teaspoon of the oil. Place the bread dough on the baking sheet, and press to flatten it. Then wet your hands and spread the dough out. It will tend to shrink and slide back, especially since the tray is oiled, but keep pressing and spreading until the dough is extended to a diameter of 10 inches. It should be about 1/2-inch thick, a bit thicker around the perimeter. Shred the cheese or cut it into thin slices. Arrange it on half the dough, leaving a 1-inch border of dough uncovered. Arrange the anchovy fillets on top of the cheese, and pour the oil from the can over the anchovies. Sprinkle the parsley evenly over the anchovies. Fold the unfilled half of the dough over to cover the filling, and seal by pressing firmly all around the edge. Sprinkle the remaining olive oil on top, and spread it evenly over the surface of the dough. Let the dough proof at room temperature for 40 to 50 minutes, or until doubled in size. Bake the calzone in a 425-degree oven for 15 to 20 minutes. Sometimes a filling, especially one containing cheese, will seep out. When you remove the bread from the oven, allow it to cool and set for about 10 minutes; then push any filling that has spilled out back into the spot where it emerged. Transfer the calzone to a wire rack and let it cool to lukewarm before serving. 1 CALZONE (2 SERVINGS) Create your own tasty fillings for these meal in one turnovers. Return to Top | Back to Recipes |
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