SERVE THE CALZONE WITH A LIGHT SIDE SALAD

This recipe was totally inspired by my deep love & appreciation for Seinfeld. In my opinion, George Costanza is the greatest television character ever created; period. For those of you who aren’t Seinfeld aficionados, I strongly suggest you give it a try. It’s the only show (aside from The Golden Girls) where the jokes never get old, no matter how many times I’ve seen it.  Actually, I’m watching ‘The Calzone’ episode right now and this ‘short, stalky, slow-witted bald man’, has me in stitches.

This recipe is a great alternative to delivery pizza. Sure, its not delivered to your door with zero effort but the child in you will love to make this! You can pick and choose your own ingredients and make it the way you want it.

One thing you definitely want to keep in mind is how many water dense ingredients you’re using, like mushrooms. I really love mushrooms in my calzone so I’ll sauté a bunch of mushrooms to release the liquids then add them, because who wants a soggy calzone?

Dividing the dough into two balls and making two separate calzones is the smart thing to do. It’s much more manageable and easier to work with. For some reason Rez gets a kick out of the colossal sized calzone and we struggle every.single.time. The struggle is real but the result is worth it!

We slice are our giant calzone as pictured below. I know it’s not the correct way to enjoy a calzone but I’m a knife and fork kind of lady so it is what it is. My fiancé shames me every time and I now partially do it just to be defiant! haha..

Buon Appetito! xx

LET THE CALZONE COOL DOWN FOR AT LEAST 15 MINUTES AFTER GETTING OUT OF THE OVEN

Calzone

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3½-4 cups bread flour, plus more for rolling
• 1 teaspoon sugar
• 1 package instant dry yeast
• 2 teaspoons kosher salt
• 1½ cups lukewarm water
• 2 tablespoons+2 teaspoons olive oil
• 4 ounces provolone cheese, grated
• 4 ounces thinly sliced genoa salami
• 2 roasted bell peppers, jarred or fresh
• ½ cup colossal green olives, sliced
• ½ tsp dried oregano
• extra virgin olive oil for brushing

Instructions

1. Add bread flour+sugar+salt+dry yeast in the bowl of a stand mixer and combine. While the mixer is running add the lukewarm water+olive oil and beat until the dough forms into a ball.
2. If the dough is sticky, add additional flour, 1 tbsp at a time. If the dough is too dry, add additional water, 1 tbsp at a time until you reach desired consistency.
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
4. Grease a large bowl with 2 tbsp olive oil and add the ball of dough. Cover with clean dish towel or plastic wrap and place in a warm area for at least an hour until it doubles in size.
5. Turn the dough out on a lightly floured surface and divide it into two equal parts. Cover with clean dish towel and let rest for 10 minutes.
6. Preheat the oven to 450 degrees. Using a lightly floured rolling pin and surface, roll each ball of dough into a 10 inch round.
7. On one half of the dough layer cheese+salami+olives+roasted bell peppers. Fold the dough over the filling and crimp the edges to seal.
8. Brush the top with olive oil and bake for about 25 minutes, until golden. Let sit for 15 minutes before cutting.

Notes

Using bread flour will give you a crunchier crust. If you can't find bread flour you can sub for all purpose flour but the texture will be chewier.
For the very best results, let the 2 balls of dough rest for at least half of the original rising time. This will produce a finger grained product.
Be careful not to make the filling too juicy. Be mindful of the ingredients you're putting inside. You don't want to end up with a soggy calzone!
Make sure you leave enough room around the edge to give it a proper seal. You don't want to lose any of the delicious toppings during the baking process.
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