The Art of the Calzone!

Hello again, after much heated debate over where each one originated from, the Stromboli & the Calzone have taken a place in main stream America as well as dinner plates & frat parties around the world. I have decided to do some very light research on there differences, history & this is what I found. The Calzone is a turnover with toppings that includes Ricotta Cheese originating in Italy & The Stromboli is similar to the Calzone without Ricotta Cheese and originating in the US about 60 years ago. Well that ends the debate in quite a nutshell haha. Both I love to make! Here is my recipe for the Calzone! It is very similar to the Stromboli, just with the difference being the way you fold the dough & the addition of Ricotta cheese as a filling! I hope you Enjoy! SUO TUTTO MANGIARE!!!

The Art of the Calzone

Like all other turnovers and rolls, this recipe starts with the dough! As I always recommend, make the dough the night before for best results and let sit in the refrigerator over night to allow to rise!

Who doesn't like Broccoli!

Recipe Ingredients:

For Homemade Dough:

- 4 cups of unbleached flour
- 2 cups of Warm water
- Packet of Baking Yeast
- 2 tbs of E.V.O

Calzone Fillings :

- Brocolli
- Black Forest Ham
- Pepperoni
- 1 lb of Ricotta Cheese
- Fresh Shredded Mozzarella Cheese
- Sauteed Onion

Calzone Dough

Dough RISING!

Start off with a large bowl, I always use a small amount of Olive Oil and rub my hands with it, this helps with handling the dough and not letting it stick to your hands. The first thing you need to do is add your 4 cups of unbleached flour into the bowl, then add your 2 tbs of Olive Oil, a packer of yeast and mix this all together. Then start to slowly add your warm water into the Bowl and mix with your hands until it begins to clump together and can be pulled of the side. Meade with your hands and continue to add water or flour to the mixture until your dough begins to form. By the end of this process your should be able to mold the dough and have it become a soft ball that is one single shape and consistency. Do not be afraid to add more flour to the dough to make it easier to handle. Once the dough is finished place in center of bowl in a small round ball, cover with plastic wrap or foil and let sit overnight in the fridge. This process allows the yeast to react with the flour and water and rise into a fluffy dough, good for Sicilian Pizza, Calzones, Rolls & Stromboli.

Calzone Fillings

We decided to make two Calzones, One was Broccoli & Ham and the Other was Pepperoni & Ham. For the first take your Broccoli and place in a saute pan with 2-3 tsp of Olive Oil, place on medium heat and cover with pan lid. Check and stir every minute or so for around 10 minutes or until Broccoli is softened. Then let Cool. The other Ingredient we saute is the onion, which is basically cooked the same way in a small amount of Olive Oil on medium heat until browned and softened.

Putting it all together!

Take your dough out of the refrigerator and stretch out and mead. Once on the pan place on parchment paper if not you can oil the pan to help from sticking. Now you are ready to start adding your toppings and closing your Calzone! I like to add the Ricotta Cheese first, then add your Broccoli & Ham. Then for the other add the Ricotta cheese, Pepperoni, Mozzarella Cheese, Sauteed Onion & Ham. Try to place fillings in the middle of the dough.

Then start to stretch the dough over the toppings slowly, once over the toppings pull together and fold the dough endings into each other. Once folded you can Cover with Oil or Butter as well as Italian Seasoning to add flavor to the dough. Add 4-5 slices to the top of the dough to help cook and allow the dough to breathe while cooking in the oven at 400 degrees in the middle of the oven for around 20 minutes.

Calzone # 1 Ham, Pepperoni & Sauteed Onions

Step 1 : Stretch Dough Out & Mead

Step 2 : Add toppings to Calzone #1

Step 3 : Add Cheese to Calzone #1

Step 4 :  Add fillings to Calzone #1

Step 4 : Add fillings to Calzone #1

Step 5 : Add Ricotta to Calzone #1

Calzone # 2 Broccoli & Ham

Step 2 : Add Ricotta to Calzone # 2

Step 3 : Add fillings to Calzone #2

Step 4 : Add Broccoli to Calzone #2

Folding a Calzone

Step 1 : Fold Dough over toppings placed in center

Step 2 : Begin to press the dough at the crescent side

Step 3 : Fold dough into each other throughout crescent

Step 4 : Add Oil and Italian Seasoning

Calzone # 2

Step 1 : Fold dough over toppings

Step 2 : Press dough into the crescent completely

Step 3 : Cover with Oil and Italian Seasoning

FINISHED PRODUCT

BELLA!!!

I served these with a side of my sweet sauce for dipping (look for recipe in past posts)! These both came out great and tasted even better! We loved them, all though it was a bit much for just 4 people! haha nothing wrong with that though! We loved it over a glass of Vino & a few beers, some laughs and another great night spent with family! I hope you enjoy! I will be posting Pepperoni bread soon too!!! Be safe everyone and I hope you hit the kitchen hard in 2012!!! SUO TUTTO MANGIARE!!! ITS ALL TO EAT!!!

-freddy g