Bacon Calzones

Not the best food photos, but it is the taste that matters.

Just a delicious dinner.

The calzone dough was the Jim Lahey pizza recipe.

The bacon was baked in the oven.

The sauce was the Marcella Hazan recipe.

All the pieces came together perfectly.

The calzones were baked in the air fryer for 8 minutes. I flipped the over at 4 minutes.

Jim Lahey Pizza Dough-
Ingredients-
3 3/4 cups bread flour

2 1/2 tsp instant or other active dry yeast

3/4 tsp table salt

3/4 tsp plus a pinch sugar

1 1/3 cups water, room temperature (about 72 degrees F)

Method-
In medium bowl stir together the flour, yeast, salt and sugar. Add the water and using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

Marcella Hazan's Tomato Sauce with Onion and Butter-
Ingredients-
2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

Method-
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in.

Crispy Bacon
Line a rimmed baking sheet with foil.
Line the covered baking sheet with bacon.
Place the baking sheet in a cold oven set to 425˚.
Set the timer for 15 minutes.
Check for doneness. 
The bacon may need another 3 minutes or more depending on the thickness.
Cool on the baking sheet for a few minutes.
Transfer bacon to paper towel lined rack.