Makes 8 calzones
Ingredients:
No Rise Calzone or Pizza Crust:1 1/3 cup warm water
2 packets Fleischmann’s Pizza Crust Yeast
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 teaspoon salt
1 cup whole wheat flour
2 - 3 cups all-purpose flour
For the Calzone Filling:
1 3/4 cups diced ham
1 3/4 cups small broccoli florets, cut into bite sized pieces
1 1/2 c. (6 oz.) mild cheddar cheese, shredded
2 green onions, sliced thin
1 tablespoon butter
3 tablespoons flour
10 ounces milk
1 cube or 1 teaspoon chicken bouillon
1/4 teaspoon pepper
1 1/2 tablespoon sour cream
Directions:
For the Calzone Crust:In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.
Meanwhile, combine sugar, salt, whole wheat, and 2 cups of all purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.
If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.
Dough does not need to rise, but keep it covered while you mix up the filling.
For the Calzone Filling:
Preheat oven to 500 degrees F.
Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.
In a small sauce pan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.
Divide dough into 8 equal portions and roll them into balls. It helps if you have a kitchen scale.
Roll each ball into an 8 inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half circle. Press the layers together to seal.
Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten). Bake at 400 degrees F for 10-20 minutes, until browned and puffy. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.
Note: To freeze - cool completely, then store in a freezer safe ziploc bag in the freezer for up to a month. Defrost in the refrigerator and reheat in the oven or toaster oven at 300 degrees F.
