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Calzones

I've tried calzones in various places and I have to say sometimes I was impressed and other times I was let down. My mom made delicious ones, but I do not have that recipe! A calzone can only be great if you use your favorite crust, sauce and fillings. Make it like you want it! This recipe (in my opinion) in my favorite one and I wouldn't change a thing! I created it by changing other recipes to suit my own personal tastes. #calzone #CanBeVegetarian #sonomnom4u

Crust:

1 (.25 oz) package of Active Dry Yeast

1 tsp sugar

1 cup of water (warmed to about 95°F)

3 cups bread /pizza flour

2 TBSP LIGHT Olive Oil

1 tsp. salt

Cornmeal sprinkle


Sauce:

3 TBSP Olive Oil

5 cloves fresh garlic, minced

2(6 oz) can tomato paste

3 TBSP Balsamic Vinegar

3 oz white wine

1-1/2 cups water

3 TBSP sugar

1 TBSP basil

1 TBSP Oregano

3 tsp Thyme

3 tsp Red Pepper Flakes

1 tsp white pepper

1 TBSP garlic salt

1/4 cup parmesan cheese


Filling:

Any combination of your choice of toppings.

Ideas: sausage, pepperoni, black olives, green peppers, chicken breast, fresh basil, onion, canadian bacon, mushrooms, artichoke hearts, etc. Its up to you.

2 cups mozzarella cheese


Line a large baking sheet with parchment.

Sauce Directions:

Heat Olive oil in large saucepan, add garlic and stir. Cook for about a minute and add all ingredients. Whisk the tomato paste into the liquid completely to remove any chunks and simmer on low until sauce is thickened a bit. Remove from heat and serve on your favorite pasta.


Dough Directions:

In a stand alone mixer, or by hand--add water and sugar into the bowl. Sprinkle yeast packet over water until it is empty. Let stand about 5 minutes, or until the yeast is starting to foam.


When yeast is foamy, add oil and salt, then add flour, one scoop at a time until all flour is mized and a ball of dough is formed. Let dough rise for 1 hour.


After 1 hour, portion dough. (This is when you decide if you want to make 1 large calzone and slice it into servings after it is baked or make 4 individual calzones.) When dough is portioned, let rise 30 minutes and then roll each portion out to a circle that is approximately 8" (for individual portions). To make 1 large one, roll it all out at once into a 14"x10" rectangle.


Once the dough is rolled out, place portions or one large rectangle onto a parchment lined baking sheet, sprinkled with cornmeal. Set Aside.


Filling Directions:

Add your choice of cooked toppings into the sauce.

Stir until mixed completely.


Preheat oven to 375°F

Assembly Directions:

If you are making 4 smaller calzones:

Place a generous portion of the sauce/filling mixture into the dough in the shape of a half circle, as pictured below. Place 1/2 cup of chredded mozzarella on top.

Fold the bottom part of the circle shaped dough up to make a perfect half circle.

Fold edges up and seal with a fork or with fingers.






















Assembly Directions

If you are making 1 large calzone:

Place a generous amount of filling/topping mixture in the shape of a large rectangle, as pictured below. Place 2 cups of mozzarella on top. Fold the bottom part of the rectangle up, lengthwise to make a long skinny rectangle. Fod the edges up and seal with a fork or with your fingers.


Baking Directions:

Place baking sheet with calzone(s) in middle rack of the oven. Hurry up and put about 10-15 ice cubes in the bottom of the oven and shut oven door immediately. Bake approximately 25 minutes or until the calzones appear golden and crusty.

Remove from oven and serve hot and delicous! These go great with Italian Salad!


NOTE: When making the large one, let cool a bit before cutting. Using a pizza cutter or very sharp, large knife, cut vertically up the short end when it is cooled a bit. See image above (not an exact measure! Its just an example)


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