Serves 4
Recipe from Everyday Food
Adapted and Husband-Tested in Alice’s
Kitchen
This will be more of a “how-to” than a recipe because
there are so many ways to fill a calzone.
To make these even easier for a weeknight meal, prepare and then freeze
the pizza dough in advance, then all you’ll need to do is thaw it, roll it out
and fill it. Then you’re good to
go! Below is the original recipe from
Everyday Food, then after that you’ll see my adaptations and other options.
Everyday Food Recipe:
Olive oil, for brushing
All-purpose flour, for work surface
1 pound pizza dough, thawed if frozen (or whole-wheat pizza dough)
1/3 cup marinara
1/4 pound thinly sliced salami
6 ounces fresh mozzarella, thinly sliced
Salt
Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a
lightly floured work surface, roll dough into a 16-inch round. Spread marinara
on bottom half of dough, leaving a 1-inch border. Top marinara with salami and
mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess
flour.
Carefully transfer calzone to baking sheet. Lightly brush with oil,
season with salt, and bake until golden brown, 22 to 25 minutes.
Alice’s Recipe:
Since the calzones were just for my
husband and me, I used ½ batch of
homemade pizza dough or whole-wheat pizza dough. It was in the
freezer, so the night before I made the calzones; I thawed the dough in the
fridge. I then preheated my baking stone
in the oven to 425 F. While the oven
heated up, I sprinkled my wooden pizza paddle with cornmeal so that the calzones would easily slip onto the baking
stone. I also sautéed in a bit of olive
oil, about 2 cups of chopped
broccoli, ½ cup chopped red pepper,
about 6 fresh chopped mushrooms and 1 clove of garlic, minced in a small
non-stick skillet. I divided the pizza
dough into 2 balls. Then I rolled out
each ball of dough on a floured
board so that each round was about 8 inches or so. I spread a thin layer of jarred spaghetti sauce (about 2 Tablespoons) onto half of each
round, leaving an inch around the edge.
Then I topped the sauce with the veggies, dividing the veggies evenly
between the two rounds. I placed 2
slices of provolone cheese on top of
the veggies on each round. Then I folded
the uncovered half over the veggie-cheese mixture. I crimped the edges to keep the filling from
oozing out. I brushed each calzone with
a bit of olive oil and then
sprinkled them with a bit of sea salt.
Using two large spatulas, I transferred the calzones onto the pizza
paddle. I opened the hot oven door and
then using a jerking motion, scooted the calzones onto the stone. They baked for 25 minutes. Then I used some tongs to grab the calzones
and put them on a rack to cool a bit.
Fabulous! I think you could use
any kind of vegetable cheese combo you like.
It seems a great way to use up leftovers. If you use meat, you’ll need
to cook it in advance before filling, just like you would if making a pizza.
Other ideas:
1. mushrooms, artichokes and fontina
2. broccoli, ham, cheddar
3. spinach, ricotta, mozzerella
4. chicken sausage, pear, brie
5. chocolate, ricotta with confectioners sugar, walnuts
 |
| Leftover veggies never tasted so good! YUM! |
