calzone?

[Sorcha Griannon]

thanks!

our italian resaturaunt here doesn't put sauce in there's either.
is there a trick to "dampen and seal" or do you just put a little water on it (like with a tea spoon) and use your fingers? (Sometimes in baking i've foudn thinga aren't as simple as they sound so i thought i'd check)

bake at 400-425 ish? do you need to adjust the time from the pizza directions or is it about the same?

You can use your fingers to dampen the edges. Just dip them. Don't use too much water or you'll end up with an edge that will not seal. I use a pastry brush. You could also get a paper towel damp and use that as well. I'll second the egg wash. Your crust will look nice and glossy. Also, just to help the seal, take a fork and go around the edge. Not too hard, you don't want to destroy it, but just enough to get a nice impression.
I'll give you a hint. It's my cheaters way of making several single serve calzones at once. Use a dough press. One side will cut it to the correct size, then flip it over, put the circle of dough on it, fill it and fold it over and press down. I use this for calzones, pierogis, mini pies, ect.


Sorcha

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