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I’m not sure what inspired me to branch out down the dough road but I read a blog post on calzones and immediately knew I was going to try my attempt at making them. I have thought many times about the fun to come when Cia gets a little older. Every child loves pizza and what better way to enjoy it than to make your own at home. Maybe we’ll start a monthly Friday night pizza tradition. And if this is possibly the case I need to start practicing! I have vivid memories of my dad making us pizza when we were growing up. Always thin crust, my favorite, and whatever toppings we wanted. I tend to stick with the plain and loved his cheese and caramelized onion.
The recipe I followed was simple. Mix the dough ingredients in my KitchenAid mixer, let rise for 1 hour, and roll out. Definitely within my comfort zone. For the filling I opted to add in a romanesco along with the cheese since it was sitting in my fridge. The final result was success! They actually looked like calzones, baked perfectly, and tasted delicious! Go me.
Romanesco Calzones, makes 5 (crust recipe from eatliverun.com)
- 3 1/2 cups all purpose or bread flour
- 1/4 cup olive oil
- 1 packet active dry yeast
- 1/4 tsp sugar
- 1 1/3 cups warm water – about 100 degrees F
- 2 tsp salt
- 1 tbsp dried rosemary
- romanesco, chopped into small pieces
- olive oil
- 1 15oz container ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 egg, lightly beaten
- warm marinara sauce for serving
- Dissolve the yeast in the warm water with the sugar. Let sit for five minutes until frothy and bubbly.
- Combine the flour, salt and dried herbs in a large bowl. Pour in the yeast mixture and then slowly stream in the olive oil. Knead the dough for about eight minutes until smooth and elastic. If you’re using an electric mixer, use the dough hook attachment for six minutes on high until you get a smooth ball.
- Place a clean dishcloth over the bowl and set in a warm spot. Let rise for 1 hour.
- While the dough is rising make the filling. Heat up a tablespoon of olive oil in a skillet over medium high heat. Add the romanecsco and sauté until slightly browned and tender crisp. Season with salt and set aside to cool.
- Mix together ricotta cheese, mozzarella cheese, egg, and s&p.
- Preheat the oven to 425 degrees. Place a Siplat or parchment paper on a baking sheet.
- After the dough has risen, divide into five equal balls – about six ounces each if your’e using a food scale.
- Roll each ball out to about and eight inch circle. The dough should be thin. Place about 1/3 cup filling on half the dough circle and top with a spoonful of romanesco. Fold the empty side over to make a half moon shape. Seal edges completely and cut three small slits in the top. Place on your prepared baking sheet.
- Repeat with remaining rough balls.
- Bake calzones for 2o minutes, or until golden brown. Let cool and serve with warm marinara sauce for dipping.