Sourdough Calzones Recipes

SOURDOUGH CALZONES

Steps:

• Filling
• Prepare this at least an hour before the end of the dough's bulk fermentation, so it has time to cool down. You can also prepare the filling a few days ahead and keep it in the refrigerator.
• In a large frying pan, saute the minced garlic, salt, and spices in the olive oil, then add the spinach and broccoli (chop the broccoli into small pieces if the florets are large). If you're not planning to use a salty cheese and meat (pecorino romano/parmesan and proscuitto), then use more salt in the veggie saute.
• Let cool, then add the cheeses, egg, and chopped prosciutto.
• Mix well, cover, and set aside or refrigerate.
• Marinara
• In a saucepan, saute the garlic, oregano, red pepper flakes, and salt in olive oil until soft.
• Open the can of whole tomatoes and pour of some of the liquid into the saucepan. Gently place an immersion blender into the can and puree the tomatoes. You can also use a blender or break the tomatoes apart with your hands.
• Add the can of pureed tomatoes to the saucepan and let simmer for at least 30 minutes.
• Dough
• In a medium bowl, mix all the dough ingredients together until incorporated. Turn out onto a floured counter and knead just long enough to develop a smooth ball, adding enough flour so that hand-kneading is possible.
• Lightly oil your bowl, return the dough to the bowl, and cover.
• Let ferment 6-10 hours at room temperature, or longer if you put the dough in the refrigerator. The dough should be more than doubled by the end of the bulk fermentation.
• Calzone Assembly (see photo gallery after the recipe)
• Remove the dough from the bowl and place it on a lightly floured countertop. Divide it into 6 pieces weighing approximately 185g each (or 5 pieces of 220g).
• Pre-shape the dough into balls and cover them with a damp tea towel.
• Let the dough rest for 10-20 minutes while you line a large baking sheet with parchment paper and preheat your oven to 450F.
• Roll a dough ball into a 1/4-inch thick circle.
• Cover half of the circle with filling, leaving an uncovered border for sealing the calzone.
• Fold the dough over the filling to create a half circle and crimp the edges of the calzone shut. Here's a video that shows this same technique on empanadas.
• Transfer the calzone to the parchment lined baking sheet using your bench knife and hands.
• Repeat with the rest of the dough balls and filling.
• Wash the tops of the calzones with a beaten egg, make cuts in the top of the calzones, and sprinkle sesame seeds or grated cheese on top if desired.
• Baking
• Place your baking sheet in the oven and bake for 18-20 minutes until the calzones are lightly browned and liquid is bubbling through the vents in the dough.
• Remove from the oven and let cool on a rack about 10 minutes before serving.
• Storage and Reheating
• When cool, wrap and refrigerate. You can reheat the calzones in the oven at 350F for 10-15 minutes.

THREE-CHEESE CALZONES

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
• Remove from the grill and let sit for a few minutes before digging in!
• (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

MY FAVORITE CALZONE

Steps:

• Place oven rack on bottom rack of the oven. (If you have a baking stone, place that on rack). Preheat oven to 500°F.
• Make Recipe #265466 according to instructions. Cut ball of dough to however many calzones you are making. DO NOT CUT if making one large calzone. You can cut it to a maximum of 4 calzones.
• Roll out balls of dough (one at a time) on a lightly floured surface to desired thickness. Carefully place on a peel that has been lightly dusted with flour (or with a sheet of parchment paper that can slide off onto the stone).
• Keeping a 1/2" rim, place the ingredients as follows; ricotta cheese, mozzarella, ham, and then sausage onto one half of the round dough.
• Brush egg wash over 1 half of the RIM ONLY (around the filling side). Fold dough over to form a half moon shape. Press edges firmly to seal and/or tuck underneath.
• Cut slits (3 for a large, 2 for medium, and 1 for small) in the top to allow steam to escape. Brush tops very lightly with remaining egg wash. Bake 10 to 20 minutes until golden brown and bubbly.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

QUICK CALZONES

Steps:

• Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.