Bonus: Easy Calzones

Pizza is my food, if I had to pick one thing to eat it is pizza. Switching it up and having a calzone is lovely as well though. We needed a quick lunch meal this week and had some veggies to use so veggie calzones it is!

Ingredients
4 cups of flour
1 envelope of instant dry yeast (or 2 1/4 teaspoons if you have a jar)
2 teaspoons of kosher salt
1 1/2 cups water
2 tablespoons olive oil

Add warm water to the bowl of your mixer fitted with the dough hook, or a large bowl. Take the water temperature too, make sure it is between 100-110 degrees so the yeast flourishes, over 110 and your yeast will die a sad hot death.

Add your yeast and allow to sit 5 minutes until it is foamy. Add the remaining ingredients and mix until blended. Then knead until it forms a smooth dough.

Place the dough in a container that has been prepped with olive oil for proving and leave until it doubles in size. Once doubled, divide into 6 or 8 portions. Roll each portion into an oval. Fill the oval with your choice of fillings... we did red pepper, spinach, zucchini, and banana peppers with red sauce and mozzarella. Each one can take 1/2 cup of filling, more than it looks like when you pour it on there. Pull the top over and press back on the filling so that you get all the air out... think of it like a plastic bag that you are squeezing the air out of. Press around the seam to seal and then crimp or fold as you like. Save any red sauce for dipping. 

Place on a parchment lined baking sheet. Beat 1 egg and a teaspoon of salt together and brush the tops of the calzones. I used bits of banana pepper to mark the ones that had banana pepper in them so if you make different fillings, that is a helpful way to not mix them up after baking. The wife loves those banana peppers and they are too hot for me. 

Allow to rest while the oven preheats to 450 degrees. Bake until golden brown and cooked through, about 20 minutes. Yum!