Simply Sauceless Calzones
Servings Prep Time
6people 30minutes
Cook Time Passive Time
6-7minutes 2hours
Servings Prep Time
6people 30minutes
Cook Time Passive Time
6-7minutes 2hours
Ingredients
Calzone Dough
Instructions
Calzone Dough
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Dipping Sauce
  1. 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.
  2. 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.
Calzone Filling
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

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.