I feel like a bad blogger. I made these forever ago, and have not shared them with you yet. Do you want to know the reason why? I didn’t want to type out the instructions. Yeah I know, bad blogger. My being lazy shouldn’t get in the way of sharing great food with you. I promise, I will be better!
I think the whole country has had strange weather this year. We have been in the 70’s and 80’s for almost the last month. But yesterday, it went back to 45 and windy. Just when I thought I could put away all the hats and gloves, it is time to use them again. So I guess we are back to comfort food. And really, what is more comforting than dough, cheese, and sauce?
I remember as a kid, calzones were a special treat. We would go to my parents friends house for the weekend, and they were always on the menu. The husband of the family we went to visit used to work for Sbarro, so he had their recipe. But it was the huge recipe for the store. You know, 50 pounds of flour, 8 gallons of water etc. I am sure they had a great time scaling that back to 8 calzones! I am not sure if that recipe is still floating around, so I went to my Cook’s Illustrated cookbook. True to form, they did not disappoint! Just as good as I remember from a kid, can’t wait to make them again and change up the filling.
4 cups (22 oz) bread flour
2 1/2 tsp rapid rise yeast
1 1/2 tsp salt
2 Tbls olive oil
1 1/2 cups, plus 1 Tbls water (105 degrees)
1/2 pound Italian Sausage
3 cloves garlic, minced
1/4 tsp red pepper flakes
2 cups ricotta
2 cups mozzarella cheese
3/4 cup Parmesan cheese
1 egg yolk
1 tsp oregano
1/4 tsp salt
1/8 tsp pepper
For the Dough:
Using a stand mixer fitted with a dough hook, combined flour, yeast and salt. Turn speed to medium-low, add olive oil. Then gradually mix in the water. Mix until it forms a smooth and elastic dough, about 10 minutes. Transfer to a large oiled bowl. Cover and let rise until doubled in size, 1 1/2 – 2 hours.
For the Filling:
Cook the sausage in a skillet over high heat, breaking it apart. Cook for about 5 minutes, or until no longer pink. Add the minced garlic and red pepper flakes. Cook for another minute, or until fragrant. Transfer sausage to a plate lined with paper towel to drain. In a large bowl mix ricotta, mozzarella, Parmesan, egg yolk, oregano, salt and pepper. Fold in the sausage mixture. Put in fridge until needed.
Preheat oven to 500 degrees. Transfer dough to counter. Divide dough in half, then cut each half into thirds. You should have 6 equal portions of dough. Shape each portion into a loose ball. Place on a lined baking sheet. Cover, and let rest for 15-30 minutes.
On a lightly floured surface roll out each ball of dough into a 9 inch circle. Spread about 1/2 cup of filling into the bottom half of each round, leaving a 1 inch border. Fold the top half over the filling, and press the edges to seal. Cut a few slits into the top of the dough. Brush the tops with olive oil, and sprinkle with kosher salt. Place on a baking sheet, and bake until golden brown, about 12 minutes. Let cool for 5 minutes before serving. Serve with pizza sauce for dipping.
See those instructions are long! But it is so worth it!