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Favourite Pancetta & Mozzarella Calzones (Illustration)

You’ll never order calzones out again once you discover how delicious it is made at home.

Servings

24

Prep Time

35 min

Cook Time

20 min

Pancetta & Mozzarella Calzones

Ingredients
  • 1 cup chopped pancetta or bacon
  • ½ cup onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp dried oregano leaves
  • ¼ tsp hot pepper flakes (optional)
  • ¼ tsp fennel seeds (optional)
  • 5 cups mixed mushrooms, chopped
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups Black Diamond Shredded Pizza Mozzarella
  • 1 cup fresh basil or parsley leaves, chopped
  • 3 cups all purpose flour
  • 4 tsp Fleischmann’s* Pizza Yeast
  • 1½ tsp salt
  • 1 cup warm water
  • 2 tbsp Mazola* VegPlus!™ Canola & Vegetable Oil Blend
  • 2 tbsp BeeHive* Golden Corn Syrup
  • 2 tbsp Naturegg™ Simply Egg Whites™, well shaken
Preparation
  1. Preheat oven to 425°F.
  2. Set a large skillet over medium heat. Sauté the pancetta, onion, garlic, oregano, hot pepper flakes, and fennel seeds (if using) for 5 minutes or until lightly browned. Increase heat to medium-high; add mushrooms, salt, and pepper. Sauté for 5 minutes or until browned. Remove from heat; cool slightly and stir in Black Diamond Shredded Pizza Mozzarella and basil. Reserve.
  3. Meanwhile, pulse the flour, yeast, and salt in a food processor fitted with a metal blade until combined. Whisk the water with the oil and corn syrup. While pulsing, slowly add the water mixture until the dough forms a ball. Transfer to a lightly floured surface. Knead for 4 minutes or until smooth.
  4. Divide the dough into 24 balls. On a lightly floured surface, roll each ball of dough into a round. Place 2 tbsp of filling on one side of each round leaving a small border; fold the dough over the filling and crimp the edges to seal tightly.
  5. Transfer the mini calzones to a parchment-lined or cornmeal-dusted baking sheet; brush tops with egg white. Bake for 12-15 minutes or until puffed and golden. Rest for 5 minutes before serving.
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