Three Cheese Caprese Calzone Recipes

THREE CHEESE CALZONE WITH A QUICK TOMATO SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• On a large floured surface take your pizza dough and cut it into fourths. Roll out the quartered dough until it forms a circle (think mini pizzas).
• Place 3 slices of the pepperoni, 1/4 cup provolone, 1/4 cup mozzarella and 1/4 cup Parmesan on the bottom of a dough circle. Repeat with the remaining circles.
• Brush the edges of the dough with some egg wash; this will act as the glue and seal the calzones. Fold the top of the dough over the filling and press to seal.
• Once all the calzones are stuffed and sealed, brush the remaining egg wash on top of the calzones, sprinkle with salt and bake until the dough is golden brown and the cheese is melted inside, 12 to 15 minutes.
• For the quick tomato sauce, heat a pan over medium-high heat with a drizzle of oil. Add the onions and garlic and cook for 3 to 4 minutes. Add your tomatoes, season with salt and pepper and cook until the sauce beings to simmer. Remove from heat and add the basil.
• Serve the calzone with a side of the tomato sauce and enjoy!

SAUSAGE AND THREE CHEESE CALZONE

Steps:

• Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
• NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
• Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
• Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
• NOTE: I diced red onion finely.
• NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
• Taste, taste, taste :).
• Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
• NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
• Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
• ENJOY!
• NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
• NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.

THREE CHEESE CAPRESE CALZONE

Steps:

• For the glaze:.
• Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
• For the dough:.
• Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
• Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
• On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
• For the toppings:.
• Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
• Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
• Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
• Bake the calzones until the crust is golden and crisp, about 15 minutes. (See Cook's Note*).
• Simple Pizza Dough:.
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! (See Cook's Note**).
• Tomato Sauce:.
• Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.
• Cook's Notes:.
• * Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
• **This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.