Ship Full o' Pirates

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Oh mama, these were good!

I used the same recipe we use for dinner rolls.  This normally makes 40 rolls.  I made it into 12 calzones.  I probably could have stretched it to 16 or so.  I just turned the dough onto my floured counter after the first rise.  Cut it into 12 pieces and rolled it out into circles (one at a time, I mean, the counter is small, after all) and plunked in about a ¼ cup of filling and pinched the edges shut, then set them on a greased cookie tray.  Once they were all on the trays, I popped both trays into the oven for 10 minutes, then swapped tray positions and set the timer for another 10 minutes.

Dinner Rolls

• 1 1/2 cups warm water
• 2 T. yeast
• 1/2 cup sugar
• 2 eggs
• 1/2 cup butter, melted
• 1 1/2 t. salt
• 6-7 cups flour (I use unbleached bread flour)

Dissolve yeast in warm water and add sugar.  Let sit for about five minutes. Then add eggs, butter, and three cups of flour.  Mix thoroughly.  Add salt and one more cup of flour and mix again.  Slowly add remaining flour until soft dough is formed (I rarely add the total amount of flour called for.  I think I usually put between five and six cups of flour total.)  Knead well for four or five minutes.  Let rise for 30 minutes.  Mix again quickly in the Bosch.  Shape dough into rolls (It makes about 40 rolls, a little larger than golf ball size).  Cover and let rise for an hour to an hour and a half.  Bake at 375 degrees 11-12 minutes.  These rolls freeze very well and also make great cinnamon rolls.

Filling

• ½ jar spaghetti sauce
• ½ carton cottage cheese
• ¼ cup parmesan cheese
• 1 heaping tablespoon dries parsley
• 1 healthy pinch of garlic powder

Dump all of the ingredients into a glass bowl and stir ‘em up.  Use about ¼ cup of filling for each calzone.  Just don’t get it near the edges, it hinders the seal.

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