Hawaiian Calzone

Ingredients

• 2 cups Margherita Sauce
• 1 tbsp Rosemary Garlic Seasoning
• 3 cups cubed ham
• 2 cups cubed pineapple
• 1 cup grated mozzarella cheese
• 1 lb (450 g) Basic Pizza Dough
• 1 pkg dry yeast
• 1 cup warm water
• 1 tsp sugar
• ¹⁄₂ tsp Sea Salt, ground
• 2 ¹⁄₂ cups all-purpose flour
• 2 tbsp olive oil
• olive oil for brushing, optional

Preparation

1. Preheat oven to 450° F (230° C).
2. Stir half of the Margherita Sauce with Seasoning, ham, pineapple and mozzarella.
3. Cut Epicure’s Basic Pizza Dough into quarters, then flatten each into rounds of about 8” diameter. Mound filling over half of each round, leaving a 1⁄2” border. Working with one round at a time, brush edge with water, then fold dough over and crimp to seal. Repeat with remaining rounds, then place on parchment-lined Sheet Pan.
4. Using the tip of a knife, make a few slashes on top of each calzone to allow steam to escape. Brush calzones with oil, if desired. Bake for 25–30 minutes, until deep golden.
5. Reheat remaining sauce. Spoon over calzones, or serve on the side.