This calzone has no tomato sauce so that the delicate flavor of the crabmeat will be a bit stronger.
2 1/2 cups lukewarm water
1 tablespoon granulated sugar
1 envelope RapidRise yeast
8 cups all-purpose flour
2 tablespoons salt
Olive oil, as needed
2 cups onion, thinly sliced
2 cups green bell pepper, thinly sliced
1/4 cup Parmesan cheese
2 cups crab meat or surimi, shredded
1 cup shredded mozzarella cheese
Dough: Heat oven to 400 degrees F.
In a large stainless steel bowl, add water and then sugar and yeast. Mix
with a fork, making sure that all yeast is incorporated.
Add flour. Sprinkle salt on top of the flour. Wash your hands.
Mix ingredients in a circular motion with one hand, then use both hands
to squeeze ingredients together. After flour is fully incorporated, knead mixture
for 2 minutes. Shape dough into a ball and remove from bowl. Lightly oil inside
Place dough back into bowl and press down. Cover bowl with a damp clean
towel. Place next to the preheated oven for about 20 minutes.
Remove dough from bowl, place on cutting board, and cut into 4 equal pieces.
Liberally oil two jellyroll (11 1/2 x 17 1/2 inches) sheet pans.
Spread out each piece of dough into a round shape, two per pan.
Filling: Sauté onion slices and pepper strips in olive oil, until onion
Remove onion and pepper from pan, then combine with Parmesan cheese in a
On each circle of dough, cover half the circle with an equal portion of
1/4 of the onion-pepper mixture. (Do not go all the way to the edge of the dough.)
Sprinkle each calzone with 1/2 cup of shredded crabmeat and 1/4 cup shredded
Assemble 4 dinner-sized calzones: Roll the top piece of dough over the filling,
which will form a semicircular shape.
To seal the calzone, turn up the edge and pinch it into the rest of the
dough, all the way around the semicircle.