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Calzones

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 5 cups spaghetti sauce
  2. 2 loaves frozen bread dough (Italian or pizza)
  3. 6 ounces mozzarella cheese

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Thaw two loaves of bread dough. Divide each loaf into 5 parts each. One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7-inch squares. Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal. (You can also ladle 1/3 to 1/2 cup sauce onto center of each square before making the turnover, but the sauce tends to seep out).
  2. Place each turnover in a small sandwich bag. Put 5 turnovers in a 1-gallon freezer bag. Divide sauce in half and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of Calzones. Do the same with the remaining 5 turnovers.
  3. To prepare for serving, thaw sauce; heat in a medium pan 10 to 15 minutes until bubbly. At the same time, take frozen turnovers out of bags and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray. Preheat oven to 350 degrees. Bake for about 15 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers and serve.

Plating

Cookware for this recipe

  • Baking tray
  • Chef's knife
  • Cutting board
  • Ladle
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Once a Month Cooking. Saved from RecipeSource (SOAR) (http://www.recipesource.com/ethnic/europe/italian/02/rec0237.html), file Recipes/www.recipesource.com/ethnic/europe/italian/02/rec0237.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.