Breads
Calzones - Three Ways
Makes 6 calzones
Calzones - Three Ways
Makes 6 calzones
We have provided three different fillings to get you started but this recipe is so versatile, feel free to be creative and think outside the “pizza box.”
Ingredients
- 1 pound pizza dough (page 29)
- 3 cups filling (recipes follow)
- Water for sealing
- Olive oil for brushing
Sausage and broccoli filling (Makes 3 cups):
- 3 cups broccoli florets, steamed and finely chopped
- 1 ½ cups cooked and crumbled sweet Italian sausage (from 4 links)
- 4 hot cherry peppers, seeded and finely chopped
- ¼ cup shredded Pecorino Romano
- ¼ cup shredded mozzarella
- 3 tablespoons ricotta cheese
Mushroom and spinach filling (Makes 3 cups):
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 ½ pounds white button mushrooms, stemmed and sliced ¼-inch thick
- 1 ½ teaspoons kosher salt
- 2 thyme sprigs, leaves only
- 6 cups firmly packed baby spinach (about 6 ounces)
- 6 ounces Taleggio cheese, cut into bite-size pieces
- ¾ cup ricotta
Prosciutto and fig filling (Makes 2 cups):
- 4 ounces prosciutto, chopped
- 1 cup shredded fontina
- 1cup ricotta
- ¼ cup fig spread or jam
Preparation
- Divide pizza dough into 6 pieces. On a lightly floured surface roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals. Fill the lower half of the ovals with about ½ cup of firmly packed filling (if making the prosciutto filling it will be a heaping 1⁄3 cup per calzone).
- Brush the outer edges of the lower dough half with water and pull the top half over to cover the filling. With a fork, firmly press down around the dough edges to seal. Brush the calzones with oil. If using the prosciutto filling, cut a small slit into the top of the calzone to create a vent.
- Adjust the rack to position 2 fitted with the pizza stone. Preheat oven and stone by selecting Pizza at 450°F for 12-inch fresh. Adjust the time to 18 minutes. Once the oven beeps to signal it is preheated, transfer the calzones to the oven, and evenly space directly on the stone.
- Bake calzones until well browned and filling is hot. Remove from oven with a pizza peel or large spatula and let rest for at least 5 minutes before serving.
Sausage and broccoli filling:
- Combine all ingredients in a medium bowl until well mixed
and cheese is evenly distributed. - Use as directed in calzone recipe above.
Nutritional information per sausage and broccoli calzone: Calories 339 (31% from fat) • carb. 40g • pro. 19g • fat 12g • sat. fat 4g • chol. 27mg • sod. 929mg • calc. 95mg • fiber 3g
Mushroom and spinach filling:
- Put the butter and oil in a large sauté pan over medium-high heat. Once butter is melted, add the mushrooms and the salt. Cook for 8 to 10 minutes until liquid had evaporated and mushrooms are browned.
- Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3 minutes. Taste and adjust seasoning as desired. Let cool to room temperature.
- Combine the mushroom and spinach mixture with the cheeses in a medium bowl and stir to combine thoroughly.
- Use as directed in calzone recipe above.
Nutritional information per mushroom and spinach calzone: Calories 460 (50% from fat) • carb. 39g • pro. 19g • fat 26g • sat. fat 13g • chol. 63mg • sod. 1075mg • calc. 294mg • fiber 3g
Prosciutto and fig filling:
- Combine the filling ingredients in a medium bowl until well mixed.
- Use as directed in calzone recipe above.
Nutritional information per prosciutto and fig calzone: Calories 391 (39% from fat) • carb. 41g • pro. 19g • fat 17g • sat. fat 8g • chol. 52mg • sod. 1101mg • calc. 185mg • fiber 1g
