Spicy Cappicola and Sun Dried Tomato Calzone

Making a good pizza crust is something that I struggled with for a LONG time. Without fail I would pull my pizza out of the oven as the cheese was golden brown and bubbly, only to find my crust was hard as a rock. I used multiple recipes, boxed crusts, etc., and could never get it right. Finally my mom let me in on a little secret: her dough recipe. It's brutally simple, and doesn't use any oil, which sounds weird but it works. I make this stuff in a double batch and keep it in the fridge for the week, so whenever I want a pizza I can just grab a chunk of dough and go to town.

Not only does it work great for pizza, but it works great for calzones as well. It was perfectly airy and chewy, with a slight but not overpowering crunchiness on the outside. I love playing around with different calzone ingredients (mainly because I know how I like my pizza and don't want to mess with it), and have come up with some combinations I've really enjoyed. This Spicy Cappicola and Sun Dried Tomato Calzone is no exception. The ham gives it a salty kick, and the fresh mozzarella and sun dried tomatoes provide a perfect subtle Tuscan flavor.

Spicy Cappicola and Sun Dried Tomato Calzone
Serves 2

Crust:

• 1 cup flour
• 2 tsp salt
• 1 tsp yeast
• 1 tsp sugar
• 1/2 cup warm water

Calzone:

• 4 slices cappicola ham
• 2 oz sliced fresh mozzarella
• 1/2 cup spinach
• 1/2 cup sun dried tomatoes
• 2 tsp Italian seasoning
• 2 tsp red pepper flakes
• 2 tsp minced garlic

Preheat oven to 400 degrees.

Combine crust ingredients in a large bowl, adding the water last. Using your hands (that's right), knead the dough, adding flour one tablespoon at a time until the dough doesn't stick to your fingers anymore. 

Lightly coat your crust with a little cooking spray, and let your crust rise anywhere from 1-6 hours. The longer you let it rise, the better!

Punch your dough down every few hours.

Divide dough in half after it has risen, coat it with flour, and roll it out into two thin circles.

Top each with half of the calzone ingredients, filling only half of each circle and leaving about 1/2 inch of space between the filling and edge of the crust. 

Fold the crust in half. Use a fork to seal the edge of the calzone, and brush the top of each with the egg white. Lightly coat a baking sheet with cornmeal, placing the calzones on it and putting it in the oven. 

Bake at 400 until the tops are golden brown and the bottom is crispy, about 15-20 minutes.

-- Optional step for maximum deliciousness: brush your calzones with olive oil and sprinkle parmesan cheese over the top before serving. --