Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 teaspoons Italian herb seasoning blend or dried oregano
- 1 tablespoon tomato paste
- 1/2 cup red wine, optional
- salt and pepper
- 1 recipe Bread Machine Pizza Dough (see link, above)
- 1 cup grated mozzarella cheese
- Assorted vegetables: chopped cooked spinach, sautéed cremini mushrooms, diced artichokes
- Sliced pepperoni, cooked chopped chicken breast or Italian sausage
- (You should have a total of about 4 cups vegetable or meat filling, or 1 cup for each calzone)
- In a large, heavy-bottomed sauce pan or Dutch oven, heat olive oil until shimmering. Add onion, saute until softened and translucent, about 4 to 5 minutes. Add garlic, saute for 30 seconds, stirring constantly to avoid burning. Add crushed tomatoes, Italian herbs or oregano, tomato paste and red wine, stir to combine. Simmer for at least 10 minutes to allow ingredients to cook down and flavors to blend. Season to taste with salt and pepper. This sauce can simmer for up to an hour over very low heat.
- Meanwhile, if you have a pizza stone, place it on the center rack in the oven, and preheat the oven to 450˚F. Dust a countertop or other surface lightly with cornmeal, divide pizza dough into four pieces. Cover remaining pieces with a towel or a piece of plastic wrap as you work. Stretch or roll a piece of dough into a rough circle, about 8 inches wide. If you're using a pizza stone in your oven, transfer the dough on a pizza peel that's been dusted with cornmeal. If you don't have a peel, you can use a thin cutting board or a baking sheet without a rim. If you are not using a pizza stone, then you can form the calzones directly on a metal baking sheet that's been sprinkled with cornmeal. On one half of the piece of dough, layer about 1 cup of vegetable and meat filling, making sure to leave an edge of dough, about 1/2 inch. Sprinkle about 1/4 cup mozzarella cheese over the filling, and spoon about 1/8 cup of tomato sauce over the cheese.
- Fold the other side of the dough completely over the filling to meet the exposed edge of dough on the other side. Pinch edges of dough to seal: the best way to do this is to start at one edge and roll the bottom piece of dough over the top piece, pinching to seal and tucking either end under the calzone.
- Make sure that the calzone is not sticking to the peel or baking sheet (if it is, gently peel it off and sprinkle some cornmeal onto the surface underneath the sticky part of the dough). If you're using a pizza stone and a peel or baking sheet, open the oven, position the peel or sheet just past the center of the stone, and, holding the peel at about a 30 degree angle, give it a few gentle forward-back jerks to transfer the calzone onto the stone. Bake calzone for about 12 minutes, or until the crust is golden.
- Make remaining calzones with the rest of the dough, filling and cheese. Most pizza stones are big enough to hold two calzones at once; if there is one already cooking, you can use a pair of tongs to gently slide it over to make room for another calzone.
- Remove cooked calzones from the oven carefully with a large spatula or a pair of tongs. To serve, ladle about 1/4 to 1/2 cup tomato sauce over the calzone.
Makes 4 calzones