Rolled Calzones
Yield
4 servingsPrep
40 minCook
35 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | ounce |
yeast, active dry
|
|
| 1 ¼ | cups |
water
warm |
|
| ½ | cup |
olive oil
|
|
| 4 | cups |
bread flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
herbs
chopped fresh, rosemary, tarragon and oregano |
* |
| For the filling | |||
| 2 | ounces |
basil pesto
|
*
|
| ¼ | pound |
ham
thinly sliced |
|
| ¼ | pound |
provolone cheese
sliced |
|
| ⅛ | pound |
capicola
(italian spiced ham), thinly sliced |
* |
| 2 | each |
roasted red bell peppers
peeled and sliced |
|
| 2 | ounces |
pepperoncini peppers
drained and sliced |
* |
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.2 | ml/g |
yeast, active dry
|
|
| 296 | ml |
water
warm |
|
| 118 | ml |
olive oil
|
|
| 946 | ml |
bread flour
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
herbs
chopped fresh, rosemary, tarragon and oregano |
* |
| For the filling | |||
| 57.8 | ml/g |
basil pesto
|
*
|
| 113.4 | g |
ham
thinly sliced |
|
| 113.4 | g |
provolone cheese
sliced |
|
| 56.7 | g |
capicola
(italian spiced ham), thinly sliced |
* |
| 2 | each |
roasted red bell peppers
peeled and sliced |
|
| 57.8 | ml/g |
pepperoncini peppers
drained and sliced |
* |
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
cornmeal
|
|
Directions
For the Pizza Dough:
Soften the yeast in the water.
Stir in the oil, then the flour and salt.
Knead dough on a floured board until smooth and elastic (about 20 minutes).
Shape into a round ball, cover with plastic and refrigerate 1 hour.
Preheat oven to 400℉ (200℃).
Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long).
About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends.
Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncinis.
You should still have about 2 inches of dough showing at the back edge.
Beat the egg and brush on the back edge and ends of the dough.
Roll up Calzone as firmly as possible (so no air gets inside).
Tuck the ends in and finish with the back edge on the bottom, not on the side.
Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400℉ (200℃) oven for 20 minutes.
Cool to room temperature and slice.
Can be sliced thin for appetizers.
NOTE:
To roast peppers, preheat broiler.
Slice the peppers in half lengthwise.
Core them and remove the seeds and ribs.
Lay the pieces skin side up on a flat broiling pan and place the pan 3 to 4 inches below the heat.
Broil the peppers until the skins are charred (they should be black).
Then place the peppers in a plastic bag, seal it with a twist tie and set aside.
Let peppers steam in the bag for 15 minutes.
Remove the peppers from the bag and slip off the charred skins.
