Calzones and Congratulations

Aaron started his new job today as a Sr Buyer for Neighborhood Market today.  He will miss his team and the experiences/opportunities he had in juice, but knows this is a good move for his career path. Bonus: now all of you can stop feeling guilty every time you pass the juice aisle without making a purchase.  But you should definitely start buying meat at Neighborhood Market if you have one nearby and support team Willy.

To celebrate Aaron's new job, I thought it would be fun to get the kids involved to help show our appreciation for the sacrifices Aaron makes for us to live as comfortably as we do.  We're making one of his favorite dinners tonight. Calzones.  It is simple, easy, and wonderful and comes from my friend Tonya, who is not simple or easy ;), but very wonderful. 

Congrats, Aaron!  We are so grateful for all of the hard work you do for our family. Your work ethic exceeds excellence on all counts. We love you.  

Calzones

2 ½ to 3 c. Flour         

1 Tbsp Sugar

1 tsp Salt                     

2 ¼ tsp yeast

3 Tbsp Oil                   

1 c. very warm Water (120 to 130 degrees)

Italian Seasoning to taste

for later use:

Butter

Garlic Salt

Basil

Mix flour, sugar, salt, italian seasoning and yeast in large bowl. Add oil and warm water.  Mix until dough is soft and eaves sides of bowl.  Place dough on lightly floured surface.  Knead 5 to 8 minutes or until dough is smooth and springy.  Cover loosely with plastic wrap and let rest 30 minutes.  

To braid bread (after it is done raising) : Split dough in half.  Take section and roll into a thin rectangle (probably a 1/4 inch or so... pretty thin).  Drip melted butter in center of dough and spread within an inch from all edges (don't want the edges wet!).  Then put toppings down the middle of the rectangle maybe a width of two inches. (I quarter my pepperoni/ham to make them more bites size).  I layer the meat first (pepperoni or ham) then the pineapple, olives... and then the cheese.  From there you will take a butter knife or pizza cutter and slice straight lines from the edge of the toppings, out to the edge of the bread, on both sides-- (make sure you have the same amount of strips)  Then you just start at the top and cross, the left piece goes across the toppings (angled slighly down), right goes over the left (angled slightly down) and repeat.  At the end, you just pinch the bottom shut after the last braid.

After calzones are assembled, brush with melted butter and sprinkle with garlic salt and basil.
Bake at 425 degrees for 15 minutes (give or take).