Calzone Recipe (Short Version) (VIDEO)

The Fabulous Calzone is a cheese lovers dream. A blend of cheeses wrapped in a thin crust pizza dough and baked until golden and crispy. This is a great tasting recipe.
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In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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Recipe: Calzones

2 ½ Cups Flour
¾ Cups Hot Tap Water
2 teaspoons Sugar
2 teaspoons Salt
2 Tablespoons Olive Oil
2 teaspoons Yeast (1 envelope if you do not have it in bulk)
32 oz. Ricotta Cheese
16 oz. Mozzarella Cheese Grated (use block mozzarella rather than fresh, fresh is too
wet)
8 oz. Parmesan Cheese Grated
For fillings consider using: Spinach, fresh Basil Leaves, Pepperoni, Prosciutto, Hard
Salami, If you use sausage or ground meat you will need
To cook it and remove as much moisture as possible first.
8 oz Tomato Paste
3 teaspoons Dried Basil
1 teaspoon thyme
2 Cloves Garlic
1 ½ cups White Zinfandel Wine (Rose also works great for this)

Start by making your dough, place flour into mixing bowel, stir in salt and sugar, next stir in the yeast, add olive oil and water and mix dough together. Once formed knead your dough for about 15 minutes. Place dough into a covered glass or ceramic bowel and rise in a warm place for about an hour or until it has doubled in bulk. Rise the dough two times this way kneading the dough after each rise. After rising the dough divide it into four equal parts, roll out each part into a circle roughly 12 to 14 inched in diameter.
Leaving about 1 inch uncovered at the edge of the dough all the way around place about 8 oz of ricotta on the top halve of the dough, place 4 oz of mozzarella on the bottom halve of the dough. Now add over the mozzarella about 2 oz of the Parmesan cheese and any of the recommended fillings you might prefer. Wet the remaining 1 inch wide area around the edge with some water, fold the top halve of the dough with the ricotta over making a half circle shape and seal the edges together. After the edges have been sealed, wet the top of the edge and roll it over again sealing it again. Cut some slits in the top of your calzone to vent during cooking. Coat both sides of the calzone with olive oil, lightly sprinkle sea salt over the top and place on a baking sheet. Bake at 450 degrees until the outside is golden brown and crispy. Usually this takes 20 to 30 minutes watch it closely after 20 minutes.

For the marinara fine mince the garlic and place it with two tablespoons of olive oil in a small sauce pan. Over low heat gently cook the garlic until it turns a light tan color, about the color of a peanut. Now add the Tomato paste and start thinning it with the wine., add enough of the wine to thin the sauce to the desired consistency. Now add the basil and thyme and stir in well, add some extra water to make up for evaporation during simmering. Cover and simmer the marinara for about 30 to 45 minutes stirring frequently.