Food You Can Eat – Calzone

Do try this at home

Fresh from the oven!

Misfits Market sent some beautiful leeks and my thoughts turned to a leek pie someone’s mom made with homemade phyllo. For once my google fu failed, nothing the internets came up with came close to the crunchy perfection of that phyllo. It was thick, not oily and covered with sesame seeds. Well, the leek pie morphed into a calzone, and a lucky accident that was, too. I do like to make my own calzone because you can control the grease. Pizza joint calzone tends to be greasy. Let’s begin with the crust. I made a sourdough pizza crust based on a King Arthur Flour recipe. Extensive directions here: https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe. You can also use pizza dough from the deli, frozen bread dough or your favorite pizza crust recipe. I made 2 calzones, 1 vegan, 1 with meat, from 1 recipe of dough.

Sourdough Pizza Crust (makes 2 small or 1 large calzone)
1 cup sourdough starter [unfed, straight from the fridge, stir it up, good to go.]
½ cup warm water
1 tsp salt
½ tsp yeast
2 cups bread flour
½ cup semolina flour

Place all ingredients in bowl of stand mixer, mix and knead with dough hook until smooth. It will be a little sticky. Let rise in greased bowl until doubled. I made the dough Sunday morning, but when I came back to it was too lazy to continue so I stuck it in the fridge. Monday afternoon I made the calzone and the dough was perfect.


Filling No. 1.
3 Leeks, trimmed, sliced and washed, tender green part included
2 Spring onions, sliced
½ package baby spinach
Olive oil
Herbes de Provence
Salt
Pepper
Shot of Vermouth
Optional: cooked sliced potatoes, mushrooms, or other greens would all be good additions

Place leeks and onions in a large frying pan with a tiny bit of olive oil, saute until wilted, season with Herbes de Provence, salt and pepper. Add some vermouth and let it cook until no liquid remains in the pan, the filling should not be too wet.

Filling No. 2.
½ pound sausage, or sausage with casings removed
½ cup marinara sauce
½ filling number 1
Optional: crumbled cooked bacon, pepperoni, ham, anchovies, cheese, etc.
grated parmigiana reggiano or cheese of your choice

Brown sausage in frying pan, add marinara, continue to cook until most of the liquid evaporates. Add ½ filling No. 1.

Punch down and divide the dough in half. Sprinkle pizza pans with semolina flour. Roll each half of dough into a circle until you think it’s big enough and thin enough. I’m not going to debate thin crust/thick crust, I’ll just say thin crust is sad. Add the filling to one half of the dough round leaving a ½ inch border. Add cheese if using cheese. Fold the unfilled half over the filling and seal the edge. You can moisten the edge with a little water to help it stick. You can let it rise for 15 minutes or not, I baked one of the calzones and the other rose while the first was baking, the second one was prettier? Bake in a pre-heated 450 degree F oven for 25 to 30 minutes. If you wish, serve with marinara sauce on the side. Freezes well.

Extra filling? I used leftover leek/onion mixture as a base for lentil soup. Leftover sausage filling became pasta sauce. Or make 2 batches of dough. If you have extra dough shape it into a pizza round, bake for 10 minutes, let cool and store in freezer. When you crave pizza, take it out, add toppings and bake for quick pizza goodness.

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6 Comments

  1. Looks delicious. I’m always looking for meatless versions of food to make for my daughter. A leek and spinach calzone never occurred to me, thanks!

  2. Mm. I haven’t made calzones in a while, but a leek and potato calzone sounds delicious. Also I’ve always had great luck with pizza dough from the deli section. 

    • @Elliecoo I highly recommend the book, Beard on Bread by James Beard, for new bread bakers. He walks you through a basic white bread and troubleshoots the results, it’s really helpful. Just be careful of the salt, I always use less salt than his recipes call for. Just yesterday I made his Cuban Bread, it’s so easy! SAF instant yeast is my favorite, too, I’ve never had a bread fail to rise with SAF.

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