This is my own creation. Calzones are usually pizzas folded in half, sealed and baked. Mine is open at the top and the sauce is spooned over it when served. This offers a better presentation than normal calzones which look like giant pasties: all dough and little color.
I used to make my calzones when my kids were teenagers. We loved them. Now that they are out of the house and on their own, I seldom make calzones. I posted this recipe for my son Evan to try. I hope he extends it with his own creativity. And I look forward to having him setting one in front of me at his dining table.
- 1 frozen bread or pizza dough
- 1 rosemary sprig
- 1/2 tsp Kosher salt
- 1 egg
- 1 large jar of artichoke hearts, marinated in olive oil
- 2 cups shredded mozzarella cheese
- Red pepper flakes, to taste
- 2 tablespoons milk
- Marinara sauce, homemade (see below) or from a jar
- Allow frozen bread dough to thaw and rise in a greased bowl covered with a damp cloth, about four hours.
- Drain artichoke hearts. Chop into small pieces.
- Strip rosemary leaves from the stem. Chop fine. Discard stem.
- Mix rosemary leaves, pepper flakes and drained artichoke hearts. Set aside.
- Separate egg yolk from white. Mix egg yolk in a small cup with milk. Set aside.
- After the dough has thawed and risen, punch it down and knead for 1 minute.
- Grease a large baking pan.
Some assembly required
- Roll out dough on a large wooden cutting board sprinkled with flour or cornmeal. Roll the dough into an oblong shape.
- Sprinkle 1/2 shredded cheese in the middle third. Avoid sprinkling cheese near the top and bottom, allowing a one-inch cheese-free border.
- Sprinkle the artichoke mixture on top of the cheese.
- Cover the artichokes with the rest of the cheese
- Make cuts in the long edge of the dough, one inch deep, one inch apart. Make matching cuts along the other side
- Fold over the top and bottom edges
- Pull a tab from each side and twist together. Move nimbly, working your way up the top, twisting as you go.
- Carefully transfer the braided calzone to the baking pan.
- Cover the calzone with a damp cloth. Allow to rise for 30 minutes in a warm place.
- Preheat oven to 375F
- Uncover the calzone. Use a pastry brush to gently cover the dough along the twisted braids and sides with the egg-milk wash.
- Sprinkle with Kosher salt
- Put in oven. Bake for 30 minutes.
- Remove from oven. Allow to cool for five minutes.
- Slice thin. Serve immediately, spooning warm marinara sauce over the slices.
You may substitute traditional pizza toppings like cooked sausage, pepperoni or olives for the artichokes.
Please use quality, marinated artichokes. Frozen and canned artichokes are flavorless. If you do use marinated artichokes, please use the best, those steeped in olive oil and spices. This makes a difference.
John’s Homemade Marinara Sauce
- 2 cans tomato sauce
- 1 small can tomato paste
- 1/2 cup dark red wine
- 2 cloves crushed garlic
- 1handful of sun-dried tomatoes (optional)
- Thyme, to taste
- Oregano, to taste
- Chopped basil, to taste
- Kosher salt, to taste
- 1 tablespoon chopped raisins. (Secret ingredient!)
- 1 tablespoon olive oil
Heat olive oil in pan. Saute garlic for 1 minute. Add other ingredients. Reduce heat to low. Simmer for 1 hour, stirring occasionally.