Calzones/Panzerotti's

The best pizza crust I've ever made is from The Best of Bridge. It is foolproof. After making a lot of pizza's, I thought why not try and use it make a calzone? I grew up calling them panzerotti's, but I never knew that the difference was that a panzerotti is fried while a calzone is baked, so it's calzones all the way!



Dough:
3/4 cup warm water
1 tbsp active dry yeast
1 tsp. sugar
1 1/2 cups flour
1/4 tsp salt
1 tbsp yellow cornmeal
1 tbsp olive oil

In a small bowl, mix warm water, yeast and sugar together. Let sit until yeast activates, about 5 minutes. In a large bowl, stir together flour, salt and cornmeal. Add yeast mixture and olive oil and knead to a smooth dough, about 10 minutes. Sprinkle a work surface with cornmeal.

Filling:
1 onion, diced
1 green pepper, diced
a few mushrooms, sliced
1 can pizza sauce

Sautee onion for 5 minutes, add green pepper and mushrooms, sautee for a few more minutes. Add pizza sauce and stir, set aside.

Divide dough into four portions. Roll out each portion to a circle, about 8 x 20. Spoon filling onto one half of each of the pieces of dough. Cover with about 1/4 cup shredded mozzarella. Fold over, and pinch edges so that they are secure, using a fork if needed.

You can freeze these on a parchment lined pan and then store in freezer bags, thaw in fridge and bake, or bake them right away.

Bake in 425F oven for 15-20 minutes (check after 15 minutes).