Sourdough Calzones
Sourdough calzones are a fun take on traditional pizza, but easier to customize
Equipment
- stand mixer or use a large bowl and dough whisk
- measuring cups
- measuring spoons
- kitchen scraper
- Rolling Pin
- sheet pan with parchment
- paring knife
Ingredients
- 1 batch sourdough pizza dough
- 1 can tomato sauce
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tbsp sugar
- salt and pepper to taste
- mozzarella shredded
- pizza toppings of your choice
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Divide your sourdough pizza dough into 8 ball. Roll them in a circular motion and use surface tension to make them nice and round. Keep them covered while you're making the other calzones one at a time.
- Roll a dough ball out one at a time with a rolling pin until they're 1/4" in thickness. Then in the middle of the dough, place your toppings of your choice. Be careful to not overfill the calzone dough, otherwise it won't have a good seal and they'll spill out everywhere.
- Fold over the top of the dough and connect it with the bottom. With a pinching and twisting motion, seal the sourdough calzone dough together.
- Place sealed calzone on the sheet pan, then with a paring knife cut a slit in the top or for individualization, carve initials into the top of the dough.
- Bake for 15 minutes or until golden brown. Let rest for 5 minutes.
- Serve and enjoy!