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Sunday supper and more

Calzones

(Catherine Smart for The Boston Globe)
October 12, 2011

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Makes 2 large calzones or enough to serve 4

Make sure the calzone filling isn’t too juicy or the bottom dough will turn mushy.

1 1/2  tablespoons olive oil  

1  small onion, chopped  

1  medium red bell pepper, cored and cut into 2-inch lengths  

8  ounces cremini mushrooms, sliced  

2  cloves garlic, finely chopped  

1/8  teaspoon crushed red pepper  

1  can (14 ounces) whole tomatoes, drained of most juices  

2  cooked burgers, crumbled  

 Salt and black pepper  

1  pound fresh pizza dough, at room temperature for 1 to 2 hours  

 Flour (for sprinkling)  

8  ounces fresh mozzarella, sliced  

1  egg, lightly beaten (for brushing)  

1  cup marinara sauce, heated (for serving)  

1. In a large skillet, heat the oil over medium heat. Add onion and bell pepper and cook, stirring often, for 10 minutes. Add mushrooms, turn heat to medium-high, and cook for 5 minutes. Stir in the garlic and crushed pepper. Cook for 1 minute.

2. Add the tomatoes, lower the heat, and simmer, breaking up the tomatoes with a spoon, for 10 minutes or until the sauce thickens. Stir in the crumbled burger, salt, and pepper. Leave to cool.

3. Set the oven at 400 degrees. Line a large rimmed baking sheet with parchment paper.

4. Divide the dough in half. On a lightly floured counter, roll or press each ball into a 10-inch round. Place the rounds on the baking sheet.

5. Place half the vegetable mixture to one side of each circle. Top each with half the mozzarella. Moisten the rims of the circles with a little water. Fold the dough over the filling and pinch or roll up the edge to seal. Brush the tops of the calzones lightly with egg and sprinkle with salt. Cut a few small slits in the top to allow steam to escape.

6. Bake the calzones for 20 to 25 minutes or until golden brown. Let rest for 5 to 10 minutes before cutting. Serve with marinara sauce. Lisa Zwirn