CALZONE

Calzone image

Instead of pizza go for Calzone! With a crispy, tender crust filled with all your favorite toppings, these pizza pockets are perfect to enjoy anywhere!

Provided by Francine Lizotte

Categories Pizza

Time 35m

Number Of Ingredients 20

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Ingredients

1 Tbsp olive oil
3/4 c red onions, finely chopped
3/4 c red peppers, finely chopped
1 1/2 c mushrooms, sliced
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 large cloves garlic, pressed
3/4 c andouille sausage, thinly sliced and quartered
3/4 c garlic sausage, thinly sliced and quartered
1/2 tsp italian seasoning
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes, or to taste
1 Tbsp fresh parsley, chopped
6 Tbsp pizza sauce
1 recipe pizza dough, such as my easy-cheesy herb pizza dough
2 c marble cheese, grated (substitute aged cheddar white & yellow)
corn meal, for dusting
egg wash (1 egg yolk mixed with 1 tbsp. milk)
parmesan cheese, for sprinkling
1 c marinara sauce, for dipping

Steps:

1. Preheat oven to 400ºF. In a large skillet over medium heat, add oil and when hot, add onion, red pepper and mushrooms; season with freshly ground black pepper. Sauté the vegetables until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add sausages and cook for 5 minutes.
2. Transfer meat mixture to a medium bowl. Stir in Italian seasoning, oregano, basil, red pepper flakes, parsley, and pizza sauce; set aside.
3. On a floured work surface, place dough and pull under to form a ball; divide into 4 equal pieces. Pull under to form 4 balls and then roll it down to a round shape of about 9-inch diameter. Spread meat mixture over half side of the dough, leaving at least 1" of the edge; top cheese over meat mixture. Moisten the edge of the dough with water using damp fingers and fold over the top just past the filling, tap it down to keep in place. Take the extra dough and fold it over, going around, crimping it to seal the edge.
4. Sprinkle corn meal on a baking sheet, lined with silpat. Using a bench scraper, carefully transfer calzone on prepared baking sheet. Make air vents with the tip of a knife. Brush an egg wash over and sprinkle lightly with parmesan cheese. Bake for 15-20 minutes or until golden. Let it rest for 10 minutes before slicing. Cut in half and serve with a side of marinara sauce and salad. Makes 4 calzones
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=RWwMTgxigLk

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