1 package ( 1/4 oz.) yeast
2 T. sugar
1 C. lukewarm water, about 110°F.
4 C. all-purpose flour
pinch of salt
2 large eggs, beaten
2 T. virgin olive oil
In a small bowl, combine the yeast, sugar and warm water. Let it sit until it
In a food processor fitted with a dough blade, combine the flour and salt. Mix
in the eggs, then the yeast mixture, until a ball forms. Work just until the
dough pulls away from the side of the bowl, then add the olive oil.
Remove the dough to an oiled bowl, cover with a clean cloth and allow it to rise
to double in a dry, warm place, about 45 minutes.
Punch it down, then allow it to double again, about 20 minutes.
Form into 4 balls. Lightly flour the dough and counter. Roll into thin 8-inch
Proceed with the fillings and bake, or store overnight in the refrigerator
between waxed paper sheets.
Makes enough dough for 4 calzones.
2/3 C. chopped broccoli florets
2/3 C. diced chicken and sun-dried tomato sausage
1/2 C. part-skim ricotta cheese
1/4 C. shredded sharp provolone cheese
1/4 t. freshly ground black pepper
Preheat oven to 350°F.
Steam broccoli, covered, 3 minutes or until tender.
Combine broccoli, sausage, ricotta, provolone and black pepper in a bowl. Place
about 1/3 cup sausage mixture on half of each circle, leaving a 1/2-inch border.
Fold the pizza dough over the sausage mixture until the edges almost meet. Bring
the bottom edge over the top edge; crimp edges of dough with fingers to form a
Place the calzones on a baking sheet coated with cooking spray. Pierce tops with
a fork. Lightly spray the tops with cooking spray. Bake for 35 minutes or until
Makes 4 servings.