Catch All Calzones

Whenever we run out of Italian rolls for grinders we make calzones, with leftover deli meats, cheeses, mushrooms, spinach, onions, anything hanging around. This approach allows us to use up these items, so they don’t go bad, and get a nice dinner, that’s a super easy leftover to reheat and serve later.

Ingredients
24 oz fresh pizza dough
Provolone cheese
Black forest ham or similar
Pepperoni
Hot capicola or similar
Onions (optional)
Spinach
Mushrooms sliced (optional)
Ricotta
Basil
Anything else hanging around
28 oz can San Marzano tomatoes crushed
28 oz can tomato sauce
15 oz can diced fire roasted tomatoes
4 tbs olive oil
2 tsp molasses
2 tsp dark brown sugar
3 cloves garlic minced

Process the San Marzano tomatoes with a potato masher in a small Dutch oven, pour the cans of tomatoes in, followed by the molasses, brown sugar, olive oil, and garlic, then simmer while making the calzones, stirring occasionally.
Drop the dough ball out of the bowl onto a well- floured counter and cut into 6 equal size pieces (use a scale). Roll each piece out to a thickness of about 1/8”. Preheat the oven and pizza stone (metal) to 450 °F to allow it to heat for at least 30 minutes.
Add the toppings that are available to each calzone, starting with the provolone cheese, spinach, deli meats, vegetables, and finally a tbsp of ricotta. I just make everything as even as possible.
Brush the beaten egg on for “glue” and gently fold each calzone into a small “package”, then cut 3 slits across the top of each. Place on a peel sprinkled with semolina, then place on the pizza steel and cook for 12- 16 minutes, rotating halfway through (or until they are brown and bubbly).
Place a ramekin on each and fill with the sauce mixture for dipping, then place the calzone down and it’s done. Save the leftover sauce and calzones for later.