Calzones

13 Jun

Look at that edging!! Skill… actually this was my first time trying it. It makes them look great and more… professional? restaurant-ish? Yes, both. This is a Queen Frostine creation. It started with Bolso, which is a pocket of dough stuffed with a ricotta cheese, egg, and green olive mixture. Now.. when I was younger I was not the biggest fan of them, but for some reason my mom kept forgetting this. When she made them…”Oh, Sonja! I made your favorite Bolso.” “Mom… these are Bjorn’s (my younger brother) favorites, not mine.” “Oh…”. Granted when we were younger we both had what I like to call “penis haircuts”. Yes, I looked like a boy (and a penis) for part of my childhood and my 2nd grade school picture is a testament to that.

My mom started experimenting with this and we all fell in love with these calzones. What you put on the inside is up to you, I LOVE turkey pepperoni and cheese. I don’t suggest putting sauce inside because they might explode, but go for it if you’ve done it before.

Ingredients:

1 recipe of Pizza Dough (Bread Machine) OR buy refrigerated pizza dough (enough for 2 pizzas)

1 cup mozzarella cheese, grated

1 cup reduced-fat cheddar, grated

1/2 cup parmesan cheese, grated

1/2 tsp dried basil

1/4 tsp dried oregano

Pinch (or two) of kosher salt

Freshly ground black pepper (to taste)

Approximately 45-60 turkey pepperoni slices (about 3 servings.. apparently), 4-5 pieces per calzone

Cornmeal

Warm water (to moisten edges of calzones so they seal)

Directions:

Lightly grease 2 cookie sheets (I use cooking spray).

Combine cheeses and spices in a bowl:

 Pull out turkey pepperoni.

After making your dough, pull it out of the bread machine, and cut into 12 equally sized pieces (or use the refrigerated store-bought dough). 

Using a rolling pin and cornmeal roll out a piece of dough to about this size I did mine below:

Add a generous 3 tbsp of the cheese-spice mixture (you can measure it once then use the visual as a guide for the rest), or about a small handful. *Put your cheese and pepperoni in the lower half of the dough, not the middle.

Add 4-5 turkey pepperoni slices:

Now, using the warm water moisten the outer parts of the dough, fold the top over, and seal. You can use the pattern I did or just press it together and make crimped edges. All that matters is that the calzone is sealed, yet somehow a few of them always ooze cheese. Put it on a baking sheet and do the same for the rest!

Put 6 calzones on each baking sheet and cover with a warm, damp cloth for about 30 minutes. Preheat your oven to 350 degrees. Once the calzones have puffed up a little, put them into the oven for 25-30 minutes… until they are golden. Yields 12 delicious calzones. Feel free to brush the tops with an egg wash (beaten egg with water or milk) and sprinkle with dried herbs or kosher salt. They are best dipped in marinara sauce, but I’m sure they would be awesome with alfredo sauce, meat sauce, vodka sauce… get creative!

Don’t worry if you can’t eat them all, they freeze very well! I make a batch, save 4 for myself for one week and store the rest in the freezer. Whenever I want one I pull it out of the freezer an hour or so beforehand pop it into the refrigerator or leave it out. To heat them up, you can warm them in the oven or microwave them (about 20-30 seconds is best or else the dough gets tough).

Mix up what you put into your calzones, cheese is a must for me, but you can add other things that you would normally top your pizza with:

mushrooms, artichokes, olives (green or calamata are best), different meats, etc…

NUTRITIONAL FACTS (1 calzone):

Calories: 230   Fat: 5g (saturated 3g)   Fiber: 3g   Protein: 14g   Sodium: 603mg

*Changing the cheeses and “toppings” for this recipe will alter the nutritional specs. Just keep it within moderation and you’ll be in the ballpark of these nutritional facts… don’t worry.

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