REGGAE CHEF

3 ½ cups all purpose flour
2 teaspoon salt
2 ¼ teaspoon active dry yeast
1 ¼ cup warm water
2 tablespoons olive oil
1 tablespoon brown sugar

Filling

Pizza sauce
10 ounces pepperoni slices
8 ounces mozzarella cheese

Directions

Calzone Dough:

• Dissolve yeast in warm water, set aside for 5 minutes.
• Put flour, salt and sugar in a large bowl; whisk to evenly distribute ingredients.
• Add olive oil to yeast and pour it into bowl of flour mixture, mix using a spatula until dough forms.
• Turn dough out onto surface and knead for about 5 – 10 minutes until a smooth dough forms. If the dough becomes sticky just lightly flour surface.
• Form dough into a ball and coat with a little olive oil.
• Place dough into bowl and cover with plastic wrap.
• Leave dough to rise at room temperature for 1 hours, it should double in size.

For Calzone

• Preheat oven to 450°F for 30 minutes.
• Lightly sprinkle a baking sheet with cornmeal to prevent the calzone crust from sticking.
• Remove plastic wrap and punch down dough once to deflate.
• Turn dough out on a flat surface and divide it into 8 parts. If dough is sticky lightly flour surface.
• Use a rolling pin to roll out each dough into a circle atleast 1/4  inch thick.
• Spoon pizza sauce onto half of the dough leaving 1/4 inch of the edge clear.
• Top with pepperoni
• Sprinkle mozzarella cheese on top.
• Fold the other half of the dough over the filling and crimp edges by holding the edge at one end and rolling it up and over all the way to the other edge, almost like a rope twist.
• Repeat the process with the other dough.
• Bake for 15- 20 minutes or until dough is puffed and golden brown.