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 of bowl.
- 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-size 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.
- Bake until golden brown (about 15 minutes).