Three-Meat Calzones

Directions

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   1.
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   Coat a large bowl and a small sheet pan with cooking spray.
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   2.
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   In a small bowl, combine yeast, 1/4 teaspoon sugar, and water.
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   Let stand for 15 minutes, and then stir in olive oil.
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   (If your mixture isnt foamy after 15 minutes, your yeast is dead.)
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   3.
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   Using a stand mixer with the dough hook attachment, briefly combine bread flour, remaining 1 tablespoon sugar, and salt.
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   Slowly add the yeast mixture until a ball forms around the hook.
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    Turn your mixer to medium speed and knead for about 10 minutes.
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    If your dough just isnt coming together, it might be because of the weather or altitude.
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    You can add a bit of watersuch as a teaspoon or twoto give it some more moisture.
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    4.
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    Turn your dough out onto the counter and knead by hand a few times.
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    Form the mixture into a ball and place in the bowl that is sprayed with cooking spray.
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    Cover and let rise in a warm, draft-free place for 1 hour.
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    I have a problem finding a warm place in my kitchen without turning on the oven.
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    So I usually take a mug of hot water and heat it in the microwave for 1 minute.
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    I push that into the corner of the microwave, and then put my dough in and close the microwave.
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    The steamy water makes it warm, and its certainly draft-free.
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    5.
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    Punch down the dough and divide it into four equal pieces.
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    Form each into a ball.
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    Place on the greased baking sheet, cover, and let rise for another 30-40 minutes.
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    6.
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    Preheat the oven to 500 degrees and generously spread cornmeal on a baking sheet.
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    7.
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    Combine hamburger or sausage, ham, pepperoni, cheese, and 1/2 cup pizza sauce in a medium bowl.
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    8.
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    For each calzone, roll a piece of the dough into about a 10-inch circle.
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    Perfect circles need not apply.
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    9.
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    Place about 1 cup of filling in the center of one side of the circle.
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    10.
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    Brush the edges of the dough with water to help with the seal, and then fold over one side of the dough.
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    Crimp the edges of the dough with a fork to seal them.
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    11.
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    Place the calzones on the cornmeal-covered baking sheet.
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    (I usually bake two and freeze two for later.)
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    12.
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    Bake for 10-15 minutes, or until crust is golden.
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    Brush with a bit of olive oil, and serve with heated pizza or marinara sauce.