Easy Calzones

Summary

Yield2
Prep Time2 1⁄2 hours
RecipesCheese Dishes

Description

Ingredients

  • 1c pinot grigio (Gabbiano, especially)
  • 3c warm water (85°F)
  • 1tbsp Honey
  • 1tsp salt
  • 1 packet active dry yeast
  • 3c flour
  • 1tbsp extra virgin olive oil
  • 3 large cans, whole peeled roma tomatoes
  • large cans, whole peeled roma tomatoes
  • Crushed red pepper
  • Sharp provolone cheese (freshly grated)
  • Parmigiano reggiano cheese (freshly grated)
  • 3 roma tomatoes, thinly sliced
  • 1c pinot grigio (Gabbiano, especially)
  • 3c warm water (85°F)
  • 1tbsp Honey
  • 1tsp salt
  • 1 packet active dry yeast
  • 3c flour
  • 1tbsp extra virgin olive oil
  • 3 large cans, whole peeled roma tomatoes
  • large cans, whole peeled roma tomatoes
  • Crushed red pepper
  • Sharp provolone cheese (freshly grated)
  • Parmigiano reggiano cheese (freshly grated)
  • 3 roma tomatoes, thinly sliced

Instructions

Crust:

Preheat oven to 450° for 1 hour with pizza stone inside (I recommend the Superstone, available from Sur la Table)

Combine yeast, water, and pinot grigio in mixing bowl and mix thoroughly, until yeast dissolves.

Add salt, honey, and olive oil and mix thoroughly.

Add 1 cup of flour and mix until a wet paste forms.

Add remaining 2 cups of flour and mix thoroughly. Sprinkle some water in the bottom of the mixing bowl if crumbs have broken off there.

If you had to sprinkle water, lightly coat your hands in flour and place the dough on a lightly floured board. Knead for 2-3 minutes.

Place the dough in a lightly oiled bowl and allow to rise, covered by a towel, for 1.5 - 2 hours.

Punch dough down and divide into two balls. Use a rolling pin to stretch out the balls of dough into sheets large enough to be wrapped around the fillings.

Generously grate sharp provolone and parmigiano reggiano onto each dough sheet, add sliced tomatoes and other fillings (my favourites include jalapenos, Genoa or Milano salami, capocolla). Sprinkle with oregano and crushed red pepper, to taste.

Wrap the dough around the fillings, folding first the long sides and then the shorter sides. Pinch closed so that it will not crack open during baking. Brush the top lightly with olive oil and grate parmigiano reggiano cheese lightly on top. Sprinkle with oregano, to taste.

Place calzones on pizza stone and bake for 20-25 minutes, checking occasionally.

Sauce:

Pour canned whole peeled roma tomatoes, oregano, crushed red pepper, olive oil into a blender and liquefy. Heat at medium flame for 20-25 minutes or until it reaches a slight boil.

Place sauce into individual bowls for dipping.

Enjoy!