Emeril's Calzone

Emeril Lagasse’s calzone takes the Italian bread pocket in a bold direction. The dough itself is seasoned, kneaded with minced basil, sun-dried tomatoes, garlic, and olive oil before it ever sees filling. That means every bite tastes aromatic even in the thin crusty corners where filling doesn’t reach. This is trademark Emeril, layering flavor on flavor so nothing tastes bland.

The filling is a pork-and-pepper Italian stovetop sauté, brightened with white wine that reduces to concentrate flavor. Diced onion, ground pork, oregano, red bell pepper, and garlic cook together until the onion turns translucent and the pork is fully done. That filling spoons onto the rolled-out dough, gets folded over, and bakes until puffed and golden.

The thin-dough approach is what keeps it from feeling heavy. Roll it out thin so the bake gets crisp on the outside and the filling stays the focus.

Chef Tips

• Bloom the yeast in warm (not hot) water. Hot water kills yeast and the dough won’t rise.
• Chop the sun-dried tomatoes fine. Big chunks tear holes in the dough when rolling.
• Cook the pork filling completely dry before filling. Wet filling steams the crust soggy.
• Slash the top of each calzone before baking. The steam vents prevent splits and give you an even puff.

Variations

• Swap pork for italian sausage for more built-in seasoning.
• Add a handful of shredded mozzarella or provolone to the filling for stretchy cheese pulls.
• Serve with warm marinara sauce for dipping.