Always sold at feasts,calzone- are the Neapolitan version of filled turnovers that can be easily carried around: Italian knishes, if you will. These are typical street fare at feasts. Make the filling while the dough is rising.
1 pound ripe tomatoes,peeled,seeded,and diced
1/2 tsp salt
8 ounces mozzarella cheese,diced
1/4 cup freshly grated Parmesan cheese
2tbsp olive oil
2 medium garlic cloves, minced
8 fresh basil leaves,minced
1/2 tsp crumbled oregano
Freshly ground pepper to taste
Dough( the best dough ever,great for pizza also)
1cup warm water
1envelope active dry yeast
1/4cup olive oil
21/2 to 3 cups flour
1 1/2 tsps salt
Make the filling. Place the tomatoes in a colander, sprinkle with salt, and let drain for 30 minutes.
In medium bowl,combine the cheeses,oil,garlic,basil,oregano,And pepper. Add the drained tomatoes and toss.
Put the warm water in a small bowl and sprinkle the yeast over it.let it rest until it is foamy,about 5 minutes. Stir in the olive oil.
Combine the flour and salt in a food processor with metal blade. With the motor running,add the yeast mixture through the feed tube;process until the dough is smooth and cleans the side of the bowl. Turn the dough out onto a lightly floured surface and knead briefly,adding more flour if needed. The dough should remain slightly soft.
Combine 2 1/2 cups of flour and the salt in alarge bowl. Add the yeast mixture and stir to blend ingredients well. Turn dough out onto a floured surface and knead it until it becomes smooth and elastic,8 to 10 minutes. Add more flour if needed; the dough should remain slightly soft.
Place the dough in a lightly oiled bowl; turn it to coat it evenly with oil.Cover it with plastic wrap and let it rise in a warm place until it is doubled for about1 hour.
Punch the dough down and turn it out onto a lightly floured surface. Divide it into 4 equal pieces. One at a time,roll out each piece into a 10-inch circle. (For a very tender dough,wrap the circles in plastic wrap and let them rest for 30 minutes.)
Arrange the circles of dough on a large greased baking sheet,with half of each circle off the edge of the sheet. place about 1/2 cup of the filling on each circle that is on the sheet, leaving a 1/2 inch border of dough. Fold the dough over, forming a semicircle. Press the edges to seal them,then crimp them by folding the bottom edge over the top edge and pinching the edges then press with fork
Bake the calzone in the lowest part of the oven for 20 to 25 minutes,until brown and puffed. Transfer to a rack and let cool for 10 minutes before serving.
The dough is great also to use for pizza.