Every day should be special and celebrated. Most of us know Taco Tuesday. Today is simply Tuscan Thursday in our house. What better way to kick off our shoes and have a casual supper than with a Calzone?
My guys love it when I make Calzones from scratch. It’s really my pizza dough recipe, with a few modifications. It’s strange, I’m not a huge fan of most pizzas, but I do like Calzones. It makes no sense since a Calzone is just a Pizza folded over on itself. This recipe will make 4 very filling Calzones. In our house, that means Calzones for dinner and one leftover to share for lunch. Now since they are sooooo filling, you could cut them in half right from the start. Or pig out – it’s entire up to you an your appetite. My guys can eat a whole one, but I can only handle about half. Another suggestion would be to serve the Calzone with a toss salad and a nice glass of wine. Hubby thinks I’m crazy to want wine with my pizzas and such. It makes me feel all grown up, and the night a little more special. Is that crazy?
With Christmas just around the corner, and that that entails, having a simple supper now is so satisfying. Whatever your beliefs, whatever your traditions, I pray you have a blessed Holy Season.
Italian Sub Calzone
Olive Oil for the bowl
2-1/4 cups Flour
2 teaspoons Kosher Salt
1 teaspoon Rapid-rise Yeast
1 teaspoon Sugar
Lightly oil a bowl for the dough to rest in while proofing. Set aside in a warm place.
Measure the flour, salt, yeast and sugar into a food processor with a metal blade attachment. Pulse to combine.
Add 1 cup warm water, continue to process until a ball forms, about 30 seconds
Note: If a ball does not form, add a bit more flour.
Once ball forms, process dough for another 30 seconds, then roll into a tight ball. Place dough ball in the prepared bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
Roll dough out in a 12-inch rope. Cut into 4 pieces. Roll each piece into a ball. Wrap each in plastic, let rest 10 minutes.
1 Egg, beaten
1 tablespoon Water
2 cups Marinara Sauce
2 cups Mozzarella Cheese, shredded
12 slices Deli Capicola
12 slices Deli Genoa Salami
24 slices Pepperoni
4 tablespoons Butter
2 tablespoons Parmesan Cheese
1 teaspoon Garlic Powder
Heat oven to 350-degrees. In a small bowl, beat egg with water to create a wash. Set aside.
On a flat surface, working with 1 dough ball at a time, roll out into a 6-inch circle. Spread about 1/4 cup of Marinara Sauce over the entire disk to within 1/2 inch of the edge. Sprinkle 1/2-cup of cheese out over half of the calzone disk to within 1/4 inch of the edge. Top with 3 slices each of Capicola and Salam and 6 slices of pepperoni.
Brush edge with egg wash, fold unfilled dough over filled side. Press edge to seal. Cut 3 slits in the top to vent. Transfer filled calzone to a baking sheet. Repeat with remaining dough balls and filling.
Melt butter in a small bowl. Add Parmesan Cheese and Garlic powder to the butter. Brush tops of the calzone with the butter mixture.
Place in the heated oven for about 25 minutes or so, until golden, dough fully cooked through and filling is warm.
Gently warm remaining cup of marinara sauce for dipping. Place sauce into small bowls, serve with calzone and enjoy.