Calzone

Here is a picture of one of the Calzones the family had for dinner.  Here is how it was done:

Sauce:

1 (6 ounces) can tomato paste

6 fluid ounces of warm water

3 tablespoons grated Parmesan cheese

1 clove garlic, minced

2 tablespoons honey

3/4 teaspoon onion powder

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon dried red pepper flakes

Salt to taste

- Mix everything together and set aside. It should rest for 30 min to let the flavors marry (roughly about the time it will prepare you to cook the sausage and make the pizza dough and roll it out).

While the sauce is resting, cook the mild Italian Sausage. Let the sausage cool, then cut on a bias and placed on a paper towel to let the grease wick off.

Dough:

3 cups all-purpose flour

1 1/2 teaspoons active dry yeast

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon granulated sugar

1 cup warm water

- Pour all ingredients into a bowl, except the water. Mix thoroughly with a fork, then add the water. Your hands are the best mixer, so using your hands, fold the dough over and kneed three or four times. Roll the dough into a ball and set aside. There is no need to let the dough rise.

-  Lightly sprinkle a cutting board with flour and place the ball of dough in the middle of it. Cut the ball into six equal pieces. Sprinkle flour upon all six pieces so that they do not stick to each other.  Using a rolling pin, roll one piece (wedge) of dough out into a circle. Don't worry if it is not an exact circle shape, square or triangular shapes work too. Flour both sides of your dough, then fold the dough in half and make a visible crease along the whole diameter with your finger, then open the dough again. You should see the crease. Pick one side (half) of the dough to be the bottom of your Calzone, the other side will be the top.

-  Add/ladle the pizza sauce to the bottom side of the dough, leaving about an inch and a half of dough around the edge.  Sprinkle in your favorite cheeses and be generous on the amount you use.  We used mozzarella and parmesan.....you can also add ricotta.  Then put in your favorite cooked meats and/or cooked veggies (ie. Italian sausage, pepperoni, bacon, canadian bacon, olives, mushrooms, tomatoes, onions, green peppers, etc.)

Egg wash:

In a small cup or bowl, beat one egg with 2 tablespoons of water

-  Brush the inch and a half edge around the filling with the egg wash, making sure to also brush over the crease onto the top portion of the dough. Fold the top portion of the dough over the filling. Starting at one side, lightly press around the edge, towards the other side. You are trying to seal in the filling, while driving out the air. 

The ideal form for the Calzone is a half moon shape. You may need to trim the uneven fold. Use a pizza cutter (I used a fluted dough cutter) to trim the outside edge to an even one inch edge beyond the filling.  Brush the outside of the Calzone with the remaining egg wash. Now fold the edge back onto itself, towards the filling to make a crust. Sprinkle garlic powder, basil, and oregano over the top of the egg wash. Cut three small slits into the top of your Calzone and you are ready to bake.  Repeat the process for all six wedges of dough.

- Place each calzone onto a cast iron skillet/pizza pan and bake all six at 375 degrees for approximately 30 minutes.  The outside crust should start to brown when cooked.  Let rest for about 5 minutes to cool lightly and serve.  Cut each calzone in half before serving if you wish.

The family loved this and it was definitely a hit!  Everyone wanted seconds!!!!  The prep time took roughly 30 to 45 minutes and cook time was about 30 to 35 minutes.  All in all about an hour to an hour and a half to make.