FILLING
2 tbsp olive oil,
1 medium onion
1 clove garlic, peeled & minced
1/2 cup chopped mushrooms
1/2 cup chopped prosciutto
1/2 cup chopped salami
3/4 cup shredded mozzarella
2 tbsp chopped parsley
1/2 tsp sweet basil, crumbled
Salt & Pepper, 1 egg yolk
CRUST
2 1/2 cups all purpose flour
1 tsp salt, 2 tbsp cooking oil
1 pkg active dry yeast
or substitute 1 pkg hot roll mix
& prepare according to pkg
GLAZE
1 egg, 1 tbsp water
Stir the flour and salt together and set aside. Dissolve the yeast in the warm water. Add the oil. Stir in the flour mixture. Turn out on a lightly floured board and knead until smooth and elastic. Lightly grease a medium bowl. Place the dough in the bowl and rotate to grease the surface. Cover and let rise in a warm place until double in bulk, (2 hr approx)
Meanwhile, make the filling. Heat the oil in a medium skillet . Add the onion, garlic and mushrooms and saute 5 minutes. Remove from the heat and allow to cool. Add the remaining filling ingredients and mix well. Set aside. Lightly flour a smooth surface. Punch the dough down, and toss the dough on the floured surface until it is no longer sticky. Divide the dough into 12 equal parts . Roll each part to a 5 inch circle. Spoon about 2 tbsp of filling on 1/2 of the round. Fold over and moisten the edge lightly with water. Seal by pressing with fingers. Place on lightly greased cookie sheets. Beat the egg and water together and brush the turnovers thoroughly with the mixture. Bake in a preheated 3750F oven for 20 minutes or until golden and serve hot.
Calzone may also be deep fried at 3600F (do not brush with the egg and water mixture), until golden.
Makes 12 turnovers