Simple Two 01 Soups and Stews Layout-11.html

MAKING CALZONES

1. Place half of filling in center of bottom half of each round. Spread or press filling in even layer over bottom half of dough round, leaving 1-inch border at edge.

2. Brush bottom edge of dough with egg wash. Fold top half of dough over filling, leaving ½-inch border of bottom dough uncovered.

3. Lightly press edges of dough together to seal, pressing out any air pockets. To crimp edges of dough together, start at one end of seam, place your index finger diagonally across edge and gently pull bottom layer of dough over tip of your index finger; press into dough to seal.

4. Cut 5 steam vents, about 1½ inches long, across top of each calzone. Cut through only top layer of dough.