Saturday smells like... Cheese Steak Calzones

I wrote a couple of weeks ago about how J and I have started making our own pizzas at home.  This week, we decided to try a variation on the theme--calzones!  And being us, we couldn't just make normal calzones; we tried a cheese steak version (Why?  Because there was manager's special steak marinating in the fridge that really needed cooking...).

Here's how we did it if you're interested in trying your own!

Cheese Steak Calzones

While J sauteed the steak together with mushrooms and peppers, I used the Fleischmann's pizza yeast (recipe on the back of the packaging) to make dough in our Kitchenaid.  When the dough was ready, I divided it into two portions and transferred each to a floured cutting board and worked into into an elongated oval shape.

We couldn't decide what kind of sauce to use as the base for our calzones, so we tried two different ones--the first got a traditional ragu sauce while used a creamy italian salad dressing on the second.  Be sure to just put the sauce and toppings on one side of your oval!  After the base, we added shredded mozzarella cheese and then the steak/mushroom/pepper mixture.

Then, you fold the oval over the toppings.  (Remember in the last step when I stressed to put everything to one side of the oval?  This is why!)  It helps the two sides stick together if you dip your finger in water and run it around the outside edge of the dough before you fold them together.  To be sure they stick, press the tines of a fork into the dough around the edge of your calzone (press the fork in flour first to keep it from sticking to your calzone, too!).

Finally, brush your calzone with olive oil and pop in in the oven (we used the same cooking temp as on the Fleischmann's packet) for about ten minutes, flipping it about half way through.  We cooked the first one for about five minutes while we put the second one together, then flipped the first when we put the second in the oven with it.

When it comes out of the oven, let your calzone sit for a bit to cool (it will be very steamy when you cut into that pocket!), then enjoy!!