Bacon and Broccoli Calzones

Bacon & Broccoli Calzones

4 c. bread flour (I often just use regular)
2 1/4 t yeast
1 1/2 t table salt
2 T olive oil
1 1/2 c plus 1 tablespoon warm water (110 degrees)

Filling
3 medium garlic cloves, minced or pressed through a garlic press
2T olive oil
1/4 t red pepper flakes
1 pound cottage cheese drained and squeezed through cheesecloth (or 15 oz of ricotta)
8 oz mozzarella cheese (2 cups)
1 1/2 oz freshly grated Parmesan cheese (3/4 cup)
1 large egg yolk
1 T fresh oregano leaves (or 1/3 the amount dried)
1/4 t table salt
1/8 t ground black pepper
a couple of cups of broccoli cut up into small bits (amount to taste)
bacon cooked and then crumbled - use the amount you want to taste, I used about 1/3-1/2 pound per recipe
Extra olive oil for brushing on shaped calzones
Kosher salt for sprinkling on the calzones

1. For the dough: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl and dough hook to the mixer, with the mixer running at medium-low speed, add the olive oil, then gradually add the water, continuing to mix until the mixture comes together and a smooth, elastic dough forms, about 10 minutes. Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size, 1 1/2 to 2 hours.
2. For the filling: While the dough rises, stir together garlic, olive oil, and red pepper flakes in an 8-inch skillet over medium heat until the garlic is fragrant and sizzling and the mixture registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Transfer to a small bowl and cool until warm, stirring occasionally, about 10 minutes.
3. In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, black pepper, broccoli, bacon, and cooled garlic-red pepper oil until combined; cover with plastic wrap and refrigerate until needed.
4. Adjust an oven rack to the lowest position. Heat oven to 500 degrees. Spray stone with nonstick spray. Turn risen dough out on to an unfloured work surface. Divide dough into sixths. Gently reshape each piece of dough into a ball. Cover and let rest for 15-30 minutes. Roll out dough and put filling on rounds. Fold, pinch, and edge calzones. Put calones on stone, brush with olive oil and sprinkle with kosher salt. Bake for approximately 11 minutes or until dough is light to golden brown. Tasty when served with a marinara sauce on top.

By: Krista Bodily