Ham and Cheese Calzones

To make the dough: Add the flour, instant yeast, extra virgin olive oil, no-salt season blend, Italian seasoning blend, salt and water in the bowl of your bread mixer. Mix and knead the bread for about 15 minutes. If need, add more water or flour to adjust into a dough.

Spray a large bowl with vegetable spray and transfer the dough to the prepared bowl. Spray the top with vegetable spray and loosely cover with a clean kitchen towel. Let the dough double in size.

Heat a large sauté pan on the stove and add olive oil to lightly coat the bottom of the pan. Add the sliced mushrooms and onions to the pan and saute for about 5 minutes allowing the mushrooms to release their water. Remove from the heat and set aside.

To assemble the calzones: preheat your oven to 450 degree’s.

Divide the dough into 6-8 rounds about the size of a softball. Roll the dough on a lightly floured work surface to about an 8 inch round.

Dived the filling (ham, shredded cheese, mushroom mixture) between the 6-8 calzones. Fold half the dough over the top of the filling pressing down the dough. Starting on one side of the calzone, fold the edges over on itself working all the way around to the other side of the calzone creating a nice seal to prevent the filling from spilling out while baking.

Brush the top of each calzone with and egg wash (1 egg, 2 tbsp water whisked together) and sprinkle with shredded parmesan cheese.

Bake for about 20 minutes or until golden brown. Remove from the oven and let cool for about 10 minutes. Serve with marinara sauce on the side for dipping and enjoy!