Catch All Calzone – Updated

Catch All Calzone

Every couple of weeks, after we run out of Italian rolls, make mozzarella tomato salad, create omelets and burgers that require spinach or other vegetables, there are left over deli meats, cheeses, mushrooms, spinach, onions, basically whatever. We had been using our stand mixer to make pizza crust, then decided to take the next step to put together a calzone. This approach allows us to use up all these items, so they don’t go bad, and we get both a yummy dinner and breakfast from it, that’s super easy to reheat and serve.

Ingredients Filling: Provolone cheese; black forest ham or similar; pepperoni; hot capicola; onions (optional); spinach; mushrooms; mozzarella; ricotta;2-3 Roma tomatoes cored and chopped; basil; anything else hanging around; 28 oz. can San Marzano peeled tomatoes crushed; 28 oz. can tomato sauce; 15 oz can diced fire roasted tomatoes; 4 tbsp. olive oil; 2 tsp. molasses; 2 tsp. dark brown sugar; 3 cloves garlic minced;  1 egg beaten; semolina for dusting; cherry peppers (optional); whatever else is hanging around.

Ingredients Dough: 2 and 1/4 tsp. active dry yeast; 1 tsp. white sugar; 1 cup warm water (110-115F); 2 and ½ cups bread flour; 2 tbsp. olive oil; 1 tsp. salt.

Steps:

1. 1. For the dough dissolve the yeast and sugar in the warm water (we use and infrared thermometer for the temp) in the stand mixer bowl and let stand for about 10 minutes or until creamy.
   2. Next stir in flour, salt, and oil then mix until smooth. Transfer the dough ball into a lightly oiled mixing bowl and allow to stand, covered with a towel, for about one hour.
   3. Process the San Marzano tomatoes with a hand blender or potato masher, pour the cans of tomatoes into a pan then add the molasses, brown sugar, 4 tbsp. olive oil, garlic, and simmer while making the calzones, occasionally stirring.
   4. Drop the dough ball out of the bowl onto a well- floured counter or board and cut into 6 equal size pieces. Roll each piece out to a thickness of about 1/8”. Preheat the oven and pizza stone (metal) to 450F, or set the gas grill at 500.
   5. Add the toppings that are available to each calzone, starting with the provolone cheese,spinach, deli meats, vegetables, mozzarella tomatoes, and finally a tsp of ricotta. I just make everything as even as possible.
   6. Using the beaten egg and brush for “glue” gently fold each calzone into a small “package”, then cut 3 slits across the top of each. Place on the heated pizza steel (sprinkled with semolina) and cook for 12- 16 minutes rotating half way through (or until they are brown and bubbly). On the grill I place the pizza steel on top of a traditional stone so the bottoms don’t burn.
   7. Place a ramekin on each large plate and fill with the sauce mixture for dipping, then place the calzone down and it’s done.
   8. Save the extra sauce and remaining 4 calzones for two more leftover meals (for 2 people).