Seafood Calzones

Seafood Calzones

Prepare dough:
2-1/2 cups water, lukewarm
1 tablespoon sugar
1 package yeast, rapid-rise type
8 cups white flour
2 tablespoons salt
Olive oil, as needed
Preheat oven to 400 °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 sheet pans (11-1/2 inches by 17-1/2 inches each). Spread
out each piece of dough into a round shape, two per pan.

Prepare filling: 2 cups onion, thinly sliced 2 cups green pepper, thinly
sliced 1/4 cup Parmesan cheese 2 cups crab meat or surimi, shredded 1 cup
shredded mozzarella cheese, shredded

Sauté onion slices and pepper strips in olive oil, until onion browns
slightly. Remove onion and pepper from pan, then combine with Parmesan
cheese in a mixing bowl. 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 mozzarella cheese.

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. Bake until golden brown (about
15 minutes). This calzone has no tomato sauce, so that the delicate flavor
of the crabmeat will be a bit stronger.