I found a recipe that could be used for leftover Thanksgiving Turkey years ago. But, since the large holidays are usually spent with families, and don’t require me to make any kind of large dish (unless you count dessert), I never really had the opportunity to try it.
Until 2020.
The recipe didn’t really do anything for us, but it did give me the awareness of how stretchy dough could be… I’m now obsessed with calzones.
So here’s what I do: I use the Quick and Easy Pizza Dough recipe I found sometime last year, and I bend it to my will.
Simple Pizza Dough
Ingredients
- 148 g water
- 4 g instant yeast
- 265 g all-purpose flour
- 4 g Salt Kosher or table (by weight)
- 27 g olive oil
Instructions
- Combine all ingredients in a medium bowl, and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic – this can take 10-15 minutes. Alternatively, add all ingredients to the bowl of a stand mixer, and use a dough hook at medium-low speed to mix and form a smooth, elastic dough. (If dough seems a little dry, add water one teaspoon at a time.)
- Place dough in a lightly greased bowl, turning to coat, then cover. Prove dough until doubled, approximately 1 hour.
- Turn proved dough out onto lightly floured surface, and gently press into a disk to deflate. Dough can be used for make a 12" pizza, 2 large calzones, or appetizers.
For pizza, I use a cast iron skillet pre-heated in a 450 degree oven, and loaded with out favorite toppings, including the sauce recipe from the Serious Eats Detroit-Style Pizza, and Wisconsin Brick Mild Cheese (so, so tasty).
For appetizers, I use my cast iron skillet, once again pre-heated, this time at 425 degrees, then brush it with olive oil and sprinkle kosher salt and Italian seasoning.
For calzones, my new love, I divide the dough in two, and shape them into 6 inch diameter disks. I cover them with plastic wrap for about 10 minutes to rest, while I line a baking sheet with parchment paper, and dust it with cornmeal. At that point, it’s time to start piling on the fillings:
For MM –
- red sauce (see above)
- small sliced pepperoni
- WI brick mild cheese cubes
- Low moisture mozzarella cubes
- black olives
For me –
- small cubed roasted potatoes
- baked chicken breast, shredded
- WI brick mild cheese cubes
- low moisture mozzarella cubes
- roasted garlic béchamel sauce
I can usually pile the fillings pretty high before folding the dough over and sealing.
Potatoes replaced by bacon… 🙂 
Easily three inches high of filling, minimum.
Once they’re sealed, transfer them to the baking sheet, then give them a few slashes with a serrated knife, then brush with a lightly whisked egg. Sprinkle Italian herbs over them, and then it’s into the oven (450, for about 25 minutes), until golden brown.
Ultimately, you can make a calzone what you want! I would, however, suggest that whatever protein you use is already cooked.
So go! Make the world your calzone! 🙂
Also, bonus to anyone who knows where the line “Low-Cal Calzone Zone” comes from…