I felt a bit of nostalgia with the recipe. A version of this food was my meal of choice when I was high school and university day a couple times a week. It was easy to eat, warm and toasty, but gooey on the inside. What food am I talking about? It would be the scrumptious calzone!
Why would I no longer want to eat one of my favourite snack/meal? The place I used to go to get them stopped serving them. Why not buy them remade? They just are not the same as handmade ones.
Since I have been following my goal of making me a better me, I decided to take on learning how to do more things myself. This is why I wanted to tackle trying to make calzones myself. From scratch.
I thought it was going to be a daunting task since I was not sure how to make it. Ciao Florentina‘s “Rustic Italian Pizza Dough Recipe” helped out in giving some direction as to how to put off this feat. I loosely used her dough recipe for making it by hand. More olive oil was added near the end of this recipe to add more flavour and colour.
Once the first batch of calzones came out of the oven, I could have been more pleased! They were so big and golden brown! My first bite was amazing. There were different ingredients than what I usually ate from my younger days, but oh, it was so good! The exterior was crunchy, but not crumbly. The fillings were pipping hot and both cheeses made for a great tasting experience.
What makes them “Sauceless” Calzones?
Well, in all of my excitement, I somehow forgot to add my homemade sauce! Yeah, I know! So to remedy this issue, the sauce is on the side for dipping!
Enough chit-chat! I am now going to share this recipe of one of my favourite and most delicious mistakes with you!
Preheat your oven to the highest temperature possible for at least 45 minutes. My oven goes to 500 degrees Fahrenheit. Make sure the rack in your oven is placed in the middle of your oven.
Add the flour, active yeast and sea salt into a bowl. Mix them together with with a whisk or a spoon until they are completely blended.
Add cold water to the mix and blend well for about eight minutes. You will know when the dough is mixed well when it is no longer sticking to the sides of the bowl, and is slightly sticking to the bottom. If the dough is too wet, then add a bit more flour. If you find it is too dry, add bit more water.
Divide the dough into six even pieces and make then into rounds with your hands. Lightly oil a cookie sheet and place your rounds on them. Brush 1 tbsp of oil oil over rounds and cover them in an draft-free area to rise for two hours.
While the dough is rising, crush your whole tomatoes with a potato masher or a fork in a sauce pan until they are completely smushed. Mix tomatoes paste with crushed tomatoes and salt and pepper to taste over medium heat until warm, then turn down temperature to medium-low, stirring constantly.
Add copped garlic to the sauce and continue to stir constantly for 15 minutes. Lower the temperature of the sauce pan to simmer to keep it warm to serve with the calzones.
Once two hours has passed, dust your work surface with flour. place one round on your workspace and press down on the dough with your fingers until you made a 1/2 inch-thick oval. Stretch the dough with your fingers and knuckles until the dough is ten inches in diameter without tearing it. Repeat this for the remaining rounds.
Add three or four boccocini medallions onto one half of the dough. Leave about an inch from the edges so the fillings do not seep out. Sprinkle two tbsps (or two large pinches) of mozzarella over the bocconcini cheese.
Add a few large pinches of shredded prosciutto, and sprinkle a pinch of onions, basil and rosemary on top of cheeses. Add the same amount of both cheeses on top of these ingredients.
Fold over the other half of the dough over the fillings so the edges line up with each other. Using a fork, press down on the edge of the dough to seal in the fillings. Carefully flip over the filled dough and repeat this process.
Lightly oil a cookie sheet with a tbsp of olive oil. Place filled dough on it and lightly brush more oil over them. I am usually able to fit three filled dough portions on a cookie sheet at a time.
Place cookie sheet into the oven for about six minutes or until the calzones are golden brown. Let them sit for a fe minutes and serve. Lightly oil cookie sheet and repeat steps.
If not using all of the rounds on the same day, the dough can be stored by wrapping them tightly in plastic and placing them in the fridge for up to 2 weeks or in the freezer for up to 3 months. When you want to use them again, if frozen, they must be thawed out in a bowl the fridge overnight.
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This dish is simple, but it does take some time to put together. It will be in a rotation of dishes my family will enjoy as a special meal. My family loves this meal. You are full after eating just one, yet I am dreaming about the next time I make it. I will also try making smaller ones, too, because I think they would be great appetizers. I hope you will enjoy making these Simple Sauceless Calzones with your family, too!
Which ingredients would you want to use as the filling for your Simply Sauceless Calzones?