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1
for the DOUGH: stir the yeast and sugar into 3 T warm water and let stand until foamy, 5 to 10 minutes.
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2
Whisk in the milk and egg.
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3
Mix flour and salt and make a mound of it in a large bowl (or if you're daring, on a well floured surface) and make a large well in the center.
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4
gradually pour the dissolved yeast mixture into the well, working the flour from the inside of the well into the liquid with your fingers.
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5
Continue until the flour is absorbed, adding 1 T of water if needed.
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6
Knead until soft, velvety, strong, and elastic 10 to 15 minutes.
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7
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hrs.
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8
Knead the dough briefly on a lightly floured surface.
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9
Cut into 6-8 pieces (about 4 oz, 110 g each).
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10
Shape each piece into a ball, flatten each ball with your hand, and roll it with a rolling pin to a 1/4-inch thick oval.
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11
for the TOPPING: Warm the garlic in the oil in a small, heavy skillet over low heat 4 to 5 minutes.
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12
Place 1 1/2 to 2 oz (1/3 c) of the mozzarella and about 1/3 c chopped tomato in the center of each dough oval.
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13
Sprinkle with a little parmesan, basil, and salt to taste.
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14
Mix the egg and water in a small bowl.
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15
Brush the egg wash on the edge of each oval and let rest 10 minutes covered by a towel.
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16
fold each oval in half and press the edges together w/your fingertips.
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17
brush the tops with the garlic infused olive oil place the calzoni on an oiled baking sheet.
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18
Preheat oven to 450F Bake 20 to 25 minutes.
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19
brush again with garlic infused oil and serve hot.
