Monday, June 11, 2012

Calzones


I think I've mentioned on here that I love pizza. I may preach that college students aren't destined to fast food and easy, nasty food, but my biggest weakness in life is pizza.

All U of O students know about the ultimate late night snack, the only thing open when you've been studying all night (or partaking in other activities) and are dying for something greasy and filling: Dough Co. It's open until 3 a.m.- much later than nearly all places that deliver or serve food period. They sell calzones, cookies, and drinks. And that's all. And they do it well.

Although I did have my share of Dough Co., now I don't live quite so close to campus and I'm not sure my stomach could handle the gargantuan, greasy mass that is a Dough Co. calzone. So, I've made my own version to compensate!


It starts out with my pizza dough recipe, half the dough for each calzone. Roll it out, fold it over, and put it on a plate so people can stuff their own.


We stuffed ours with fresh mozzarella.


Pepperonis.


Fresh basil and oregano.


And not pictured because I'm a spaz, hot Italian sausage and parmesan. Stuff it, and roll the edges.


Then top it with egg wash, more parmesan, and Italian seasoning. I absolutely love Italian seasoning.


Then bake 'em on a hot pizza stone. I like the ceramic one linked to from Wilton.


And serve them with delicious pizza sauce.


A fantastic change up from pizza and so deliciously perfect. This is one of my favorite things to make, I hope you like it, too!

Calzones
Serves 2-4

Ingredients
Dough:
1 cup warm water
1 tablespoon active dry yeast
1 tsp sugar
2 tsp salt
1 tsp garlic powder
1 tsp Italian seasoning
2 tablespoons olive oil
2 1/2 - 3 cups flour


Sauce:
1 15 oz can of tomato sauce
1 6 oz can of tomato paste
1/2 tsp salt
1/2 tsp minced garlic
1/2 tsp onion powder
2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp cayenne pepper


Filling:
1 cup mozzarella, cubed
1/4 cup parmesan
1/2 cup pepperoni
1 cup hot Italian sausage, cooked
1/2 tsp chopped, fresh basil
1/2 tsp chopped, fresh oregano


Topping:
1 egg
1/2 tsp water
1 tsp parmesan
1/2 tsp Italian seasoning


Directions
For the dough:
1. Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.
2. Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.
3. Using the dough hook on your standing mixer, slowly add the flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky.
4. Using the dough hook, knead the dough for four minutes. Let rest for three minutes. Knead for another four minutes.
5. Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about one hour.


For the sauce:
1. Combine all ingredients in a medium-sized saucepan over low heat. Taste and adjust as necessary.
2. Let cook over low heat for at least 20 minutes, up to an hour.


Assembly:
1. Preheat oven to 450 degrees. Set pizza stone in oven to get hot.
2. Divide dough into two equal parts. Roll out and fold over evenly.
3. Stuff each calzone with equal parts of the filling ingredients. Roll the edges of the calzone up to seal in ingredients.
4. Whisk together the egg and water. Brush the tops of the stuffed calzones. Sprinkle with parmesan and Italian seasoning.
5. Bake for 10-15 minutes or until tops are golden brown. Serve with pizza sauce on the side for dunking.


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18 comments:

  1. WOW! This looks incredible! Reading this post is sooo bad for my diet!

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  2. Your pictures look professional!!

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  3. Gorgeous calzones! Lovely photos! Talking about pizza in Eugene... I miss Track Town Pizza. One of the stops whenever we are in Eugene. Next time we will find Dough Co. and try it instead :).

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  4. Greatings from Denmark. This looks amazing! Now I am really hungry so I think I will hit the kitchen and try this out :D

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  5. WOW, Looks heavenly amazing :D

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  6. the sauce was REALLY salty...I didn't even put in 1/2 of a tsp of salt and it was still so salty i couldn't even eat it. The rest of it was amazing though!

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    1. That's really strange! There's a lot of liquid so 1/2 tsp of salt shouldn't have TOO much of an impact. Could you have used onion salt instead of onion powder? That definitely would have upped the saltiness. None of the other sauce ingredients are inherently salty, so I'm not sure what would have caused that. I'm sorry to hear it came out that way!

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  7. yep, looks just like dough co. :)

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  8. I don't have a pizza stone. Can I use a baking sheet instead?

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    1. Absolutely! I would preheat the cookie sheet and you might need to add a few minutes to the baking time, but it'll work!

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  9. Calzones were Amazeballs! From one Duck to another :)

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  10. I think I'll make these tonight, but I'm hoping I can make your dough in my bread machine...I can't find the dough hook for my MixMaster, haha...can't wait to try these.

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  11. These are awesome. Even the picky eater in the house liked it. They even want it again.

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  12. what if I don't have a standing mixer? I'm dying to make these.

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