Pour yourself a glass of full bodied red wine and serve yourself up some Spicy Italian Calzone. The picture really speaks for itself. Your salivating taste buds can’t wait, so get started!
If you have a bread machine to make your calzone dough, go for it. Use the pizza dough recipe that came with it and follow the bread machine directions. It will be a “dough” or “manual” cycle. If you need a bread machine pizza dough recipe, I have included one below.
You can make these ahead of time and pop them into the oven when your company arrives or you can make it right now just for you!
Calzone Filling Ingredients:
½ lb. spicy Italian sausage
½ C. red peppers, chopped small
5 oz. pepperoni or turkey pepperoni, chopped
1/2 C. chopped kale, stemmed removed
1/4 C. mushrooms (optional)
1 1/2 C. pizza sauce, divided
1 ½ C. shredded mozzarella cheese
In a skillet, brown the Italian sausage. When almost done, add red peppers and cook down for about four minutes. Add the pepperoni, kale and 1 cup of the pizza sauce. Stir together and cover with a lid for four minutes until kale is tender. Turn off heat and set aside until ready to assemble calzone.
¾ C. water
2 C. white bread flour
½ t. dry milk
1 T. sugar
½ t. salt
2 t. active dry yeast
If you don’t have a bread machine, your taste buds are still in luck. Many pizza locations actually sell their pizza dough if you want premade dough. Another option is to purchase it from a grocery store. Usually it’s located in the refrigerated section next to the sweet rolls.
Directions for Calzone:
Preheat your oven to 350 degrees.
When your dough is done rising, take it and roll it on a floured work surface in a long, oval shape. When baking, your calzone is going to puff up so make sure the dough is rolled as flat as possible. Make sure you cut strips into your dough, along all sides, about 1 inch apart.
Spread remaining pizza sauce over center of dough and using the back of a spoon, work out to the sides, but omit the strips. Place calzone filling in the center and again, work it out to the sides. Cover with mozzarella cheese.
Starting from one end, fold up the end strips toward the middle of the calzone. Working from each side alternatively, crisscross strips of dough over filling, pressing down and sealing with a drop of water. Brush top with melted butter and bake 35 to 40 minutes until golden brown.
You can serve this alone or with a green side salad of choice.