Ingredients
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Thin Pizza dough2 pizza dough balls
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Mushroom Leeks Calzone
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650g mushroom mixI u650g mushroomsed Oiter, cremini and button mushrooms
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2 Leekonly the white part
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5 cloves Garlic
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25g/ 1 oz Butter
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½ cup Dry white wine
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1 tbsp Kosher Salt
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1 tbsp Black Pepper
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2 tbsp Olive oil
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60g / 2 oz Mozzarella cheese
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For the Bolognese Calzone
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some of the mushroom mix
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30g/ 1 oz Parmesan cheese
Directions
One of the high points in making a pizza, except the pizza itself …. is using some of its dough to make Calzone.
A calzone in Italian means “stocking” or “trousers”, it comes out of its shape that resembles a pocket, and what a great pocket it is, you can use your imagination to fill it with your favorite ingredients.
The traditional Italian type is stuffed with salami, prosciutto, ricotta parmesan or pecorino, with or without tomato sauce, and egg is optional as well.
History first
The original calzone (or Calzoni) were made from bread dough, some are still made from bread dough today, especially in Italy, in the United states it is made from pizza dough folded and stuffed.
The Calzone as known today origin in Naples around the 18th century, it was first introduced as a street food, “Walk around pizza”. It is possible to fold the pizza dough and walk with it since the Italian pizza is much smaller than the American Pizza.
Pizza is less portable and the amount of filling you can use on it is not as diversified as for calzone. Due to its pocket shape it can hold ingredients that the regular Pizza toppings can’t support, like various kinds of meats, and high amount of cheese.
Calzone Preparation
I’m using thin crust Pizza dough, I prefer it to be crispy and not to be heavy as a bread dough.
The basic idea is to open a pizza dough just as you would do to a regular pizza fill it out with your favorite sauce, vegetables, meat and cheese and closing it to a half moon shape while pressing the edges to make sure it is sealed.
I created 2 different fillings, a Mushroom Parmesan bolognese sauce and a mushroom, leeks, Garlic, white wine, mozzarella, they were both great however you can use whatever you have in the fridge since this great pockets can hold big amount of filling, I would know as I usually push the calzone to its limit.
Baking time
Baking is pretty similar to Pizza, I’m not using any egg wash as some recipes do, I want the hard crust of the pizza dough to shine and not the egg wash brownish color which can be sometime deceiving since its reaches golden brown color way before the dough is ready.
So, bake it in the highest oven temperature which is usually 250°c/500°F for home kitchens and use all the tips for great pizza baking I talked about in the past and you’ll have a great Calzone.
Steps
1
Done
10 minutes
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Making the mushroom mixSet a large Iron skillet over high heat until smoking hot. |
2
Done
45 minutes
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Making the bolognese fillingAccording to the instructions here. |
3
Done
10 minutes
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assembling the calzonesPreheat the oven to 250°c/500°F |
4
Done
20 minutes
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baking the calzones |