Emeril's calzones. Lucy Mercer/A Cook and Her Books |
Calzones are one of those foods I forget about, and when I
do remember, I think to myself “why don’t I make these more often?” The rolled-up
pizzas are just as tasty as a pizza pie, but the form – the bread pocket, makes
them super-convenient to make, take and freeze.
Fact is, I used to make calzones all the time, making mini-pockets to accommodate my young children’s appetites. Making them half as small meant twice as many pockets. I would take the
leftover calzones, wrap them carefully and place them in freezer bags, then
bring them out for heat-and-heat fast meal on a busy weeknight. Hey, I still have busy weeknights –
I should be doing this more often!
To be honest, my calzone recipe was pretty standard stuff –
tomato sauce, pepperoni and shredded cheese. Here comes Emeril to the rescue, stuffing
his calzone recipe with Genoa salami, ricotta, mozzarella, Parmigiana-Reggiano,
and fresh basil. This is truly a calzone
taken to notches unknown, a real live #SeriousSandwich. (Hubs and kiddos both give thumbs up to this kicked-up version, and I left out the crushed red pepper.)
This post is part of the #SeriousSandwich blogalong to celebrate
the publication of Emeril Lagasse’s “Emeril’s Kicked-Up Sandwiches: Stacked
with Flavor” (Morrow, $24.99). If you’d like your very own copy of this
fabulous new cookbook, then click over to this post for the giveaway. And in
the meantime, assemble your ingredients for the busy mom’s best friend, aka the
Calzone.
Calzones with tomato sauce for dipping. Lucy Mercer/A Cook and Her Books |
Sopressata and Genoa Salami Calzones
4 calzones
I love this calzone
with a variety of salami, but this is a recipe where you
can safely go in many directions. Change up the cheese, use roasted red peppers
or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I
could go on and on. And you don’t have to eat them right out of the oven,
either—they travel well, so pack your picnic basket!
1 recipe Semolina Pizza Dough (use Emeril’s recipe, or your
favorite homemade or storebought)
1 cup Quick Tomato Sauce for Calzones (recipe follows) or
your favorite jarred pizza/pasta sauce
1 cup chopped fresh basil leaves
8 ounces mixed sopressata, hot sopressata, Genoa salami,
and/or pepperoni, chopped
1 cup ricotta cheese, drained
8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
¼ cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
Flour or cornmeal, for dusting the pizza peel
1. Place a pizza stone in the bottom third of the oven and
preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking
sheet on the rack in your oven.)
2. Halve one of the pieces of dough and roll it out on a
lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the
tomato sauce over the bottom half of each round, leaving a 1-inch border.
Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each
portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan,
and crushed red pepper over each portion of meat. Gently fold the top half of
the dough over the filling, rolling and pressing the edges together with your
fingertips to seal them, and crimping as you go along. Make 2 more calzones
with the remaining ingredients.
3. Depending on the size of your oven, you may be able to
bake only 2 calzones at a time. Cut several small slits in the top of each
calzone to allow air to escape while baking, and transfer the calzones to a
pizza peel that has been lightly dusted with flour or cornmeal (to facilitate
moving the dough). Tilt the pizza peel to slide the calzones onto the preheated
baking stone. Bake for 16 minutes, or until the top is golden brown and the
dough is cooked through. Remove the calzones from the oven with the pizza peel
or a spatula, and serve immediately or at room temperature.
Quick Tomato Sauce for Calzones
1 3/4 cups
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes, drained and pureed
1 sprig fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Heat the olive oil in a small saucepan over medium heat. Add
the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes,
thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat.
Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside
until ready to use.
If you love cookbooks like I do, you gotta
follow The Secret Ingredient
Blog from Morrow Books.
Text and images copyright 2012, Lucy Mercer, with the exceptions
of the cover of Emeril's Kicked-Up Sandwiches, provided by Morrow,
and the recipe text, reprinted with permission from Morrow.
That looks FANTASTIC!
ReplyDeleteI loved these calzones too! Nice job!
ReplyDeleteI actually made "mini" calzones too! But they were still pretty big :) Made it much easier for the hubby to take them to work for lunch!
ReplyDeleteI agree that this calzone recipe is definitely a notch above the majority! Great post :)
ReplyDeleteSounds yummy!
ReplyDelete