Calzone Two Ways
° Makes 1 calzone (serves 2)
Calzones are excellent eaten while still warm from the oven. You can cut this calzone into four slices and serve them with a meal, or enjoy for lunch, with a salad and a glass of wine.
Although I offer two different versions of calzone here, one with Brie and one with mozzarella, the bread can be stuffed with anything from Mushroom, Tomato, and Nut Mix to fillings containing sausage meat, sliced cooked sausage or salami, mushrooms, or shrimp. Use your imagination and what you have on hand.
Defrost frozen bread dough overnight in the refrigerator or for about 1½ hours at room temperature.
Brie Calzone
- 8 ounces packaged fresh or frozen bread or pizza dough, defrosted if frozen
- 4 ounces Brie or Camembert cheese
- 2 or 3 pickled hot chiles or cherry peppers, or to taste
- About 3 scallions, cleaned and sliced (¼ cup)
- 1 tablespoon chopped cilantro
- 1½ tablespoons olive oil
Line a cookie sheet with nonstick aluminum foil. Place the dough on the sheet and press to flatten it, then wet your hands and spread the dough out. It will tend to shrink and slide back, but keep pressing and spreading until you have formed the dough into a round about 10 inches in diameter. It should be about ½ inch thick but a bit thicker around the edge.
Cut the cheese into 7 or 8 slices and arrange them on half the dough, leaving a border of about 1 inch. Cut the peppers into pieces and arrange them on top of the cheese. Top with the scallions and cilantro. Sprinkle about 1 tablespoon of the olive oil over the top. Fold the unfilled half of the dough over to cover the filling and press firmly with your thumb all around the edges to seal well. Sprinkle the remaining ½ tablespoon oil on top and spread it evenly over the surface of the dough. Let the dough rise at room temperature for 40 to 50 minutes, until it has doubled in size.
Place a rack in the middle of the oven and preheat the oven to 425 degrees. Bake the calzone for 20 to 25 minutes. Some of the filling may seep out; if so, when you remove the calzone from the oven, allow it to cool and set for about 10 minutes, then push any filling that has spilled out back into the spot where it emerged. Transfer the calzone to a wire rack and let it cool to lukewarm before serving.
Mozzarella Calzone
- 2 teaspoons olive oil
- 8 ounces packaged fresh or frozen bread or pizza dough, defrosted if frozen
- 4 ounces mozzarella cheese
- One 2-ounce can anchovy fillets in oil, undrained
- 2 tablespoons flat-leaf parsley leaves
- ½ teaspoon freshly ground black pepper
Line a cookie sheet with nonstick aluminum foil. Place the dough on the sheet and press to flatten it, then wet your hands and spread the dough out. It will tend to shrink and slide back, but keep pressing and spreading until you have formed the dough into a round about 10 inches in diameter. It should be about ½ inch thick but a bit thicker around the edge.
Shred the cheese or cut it into thin slices. Arrange it over half the dough, leaving a border of about 1 inch. Arrange the anchovy fillets on top of the cheese, then pour the oil from the can over the anchovies. Sprinkle the parsley evenly over the anchovies, then sprinkle with the pepper. Fold the unfilled half of the dough over to cover the filling and press firmly all around the edges with your thumb to seal well. Sprinkle the olive oil on top and spread it evenly over the surface of the dough. Let the dough rise at room temperature for 40 to 50 minutes, until doubled in size.
Place a rack in the middle of the oven and preheat the oven to 425 degrees. Bake the calzone for 20 to 25 minutes. Some of the filling may seep out; if so, when you remove the calzone from the oven, allow it to cool and set for about 10 minutes, then push any filling that has spilled out back into the spot where it emerged. Transfer the calzone to a wire rack and let it cool to lukewarm before serving.
Create your own tasty fillings for these meal-in-one turnovers.
