I had lunch with two of my friends on Friday. One of my friends said she loves our red clam sauce recipe and that she’s making it for a friend this weekend. I mentioned that I was going down to my mom and dad’s and that we planned to make calzones, so I was going to make dough. Our other friend casually said “I thought Italians used pizza dough for everything”. Well, true, I thought, although I never really thought of it before. That’s what I use for calzones, doughboys, and other things.
Calzone is another dish where the ingredients are dependent on what’s on hand. We usually use the meats leftover after Sunday pasta. Then we add a mixture of ricotta, mozzarella, and romano (sometimes just ricotta), and black olives. Bits of mushroom, green pepper, and onions give it that deluxe pizza flavor. I like anchovies in my calzones.
- 2 recipes pizza dough (about 2 pounds)
- 2 pounds whole milk ricotta cheese
- 2 cups shredded mozzarella
- 1 cup grated romano cheese
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 3 cups Sunday sauce or Marinara sauce
- 3 cooked meatballs, sliced
- 3 cooked Italian sausage, sliced
- Several slices pepperoni
- Thinly sliced green peppers, onions, mushrooms, black olives
- ¼ cup olive oil
- 1 egg white
- 1 tablespoon water
- Divide dough into 4 individual rounds. Roll each round into a 10-inch circle. Let rest for several minutes.
- Meanwhile, mix together ricotta, mozzarella, romano, salt, and oregano. Place one cup of cheese mixture on half of one dough round. Top with 3 slices each meatball, sausage, and pepperoni. Add vegetables as desired.
- Add 1 tablespoon water to egg white and whisk. Brush edges of dough with egg wash; fold over, and pinch edges together. Brush calzone with olive oil.
- Lightly oil baking sheet. Bake at 450°F until calzone is golden brown, about 15-20 minutes. Serve with sauce.