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Dough:
Dissolve in a bowl with water the yeast and sugar. Add the oil; mix in half of the flour and salt until smooth. Gradually stir in the rest of the flour. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Place dough in a bowl, cover and let rise for 60 minutes, or until almost doubled.
Separate the dough into 2 equal parts. Roll parts out into thin ovals on a lightly floured surface.
Filling:
Stir fry mushrooms and asparagus. Add salt and pepper. Cook vegetables for 5 minutes.
Combine ricotta cheese, mozzarella cheese, vegetables, and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Fill each oval with some tomato sauce, the cheese&/vegetables filling and fold over, securing edges by folding in and pressing with a fork. Sprinkle each calzone with a bit of flour, place on a lightly greased cookie sheet.
Bake at 375° F (190° C) for 20 minutes. Serve hot.
Yields 2 large calzone
Calzone is a wrapped pizza similar to a big empanada |
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