Calzone

I have never been a brave baker…and calzones looked like advanced baking 310 to me, so I’ve been afraid to make the plunge and give them a try.  Using leftover Easter ham (from someone else’s dinner) and broccoli from Bountiful Baskets, I had all the ingredients necessary for this delightful dinner.  DH doesn’t really like Ham or Broccoli, but I told him I added extra cheese so he would give them a try.  The Verdict:   Fantastic 5 stars!  We will have Calzones another day!

 

Cheesy Ham and Broccoli Calzone

Ingredients:

No Rise Calzone or Pizza Crust:
1 1/3 cup warm water
2 packets  Yeast
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 teaspoon salt
3 - 4 cups all-purpose flour

For the Calzone Filling:
1 3/4 cups diced ham
1 3/4 cups small broccoli florets, cut into bite sized pieces
6 ounces cheddar cheese, shredded
2 - 3 green onions, sliced thin
1 tablespoon butter
3 tablespoons flour
10 ounces milk
1 cube or 1 teaspoon chicken bouillon
1/4 teaspoon pepper
1 1/2 tablespoon sour cream

Directions:

For the Calzone Crust:

In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.

Meanwhile, combine sugar, salt, and 2 cups of all purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.

If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.

Dough does not need to rise, but keep it covered while you mix up the filling.

For the Calzone Filling:

Preheat oven to 500 degrees F.

Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.

In a small sauce pan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.

Divide dough into 6 equal portions and roll them into balls. It helps if you have a kitchen scale.

Roll each ball into an 8 inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half circle. Press the layers together to seal.

Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten). Bake at 400 degrees F for 10-20 minutes, until browned and puffy. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.

FYI –   The dough is fabulous and next time I make this recipe I will make mini calzone and use pizza ingredients.  

Food History

A calzone is basically a pizza folded in two. Like pizza, it has ancient origins and can be traced back to the beginnings of flat breads, which were already present in Ancient Egypt. In fact, flat bread covered with herbs were served at birthday celebrations for the Pharaoh.
While there are mentions of dishes similar to pizza through the history of the the Mediterranean cultures, the pizza that we know today, and what is referred to as “real pizza”, was created in Naples.

A calzone (Italian "stocking" or "trouser"^[1]) is a turnover that originates from Italy. It is made of ingredients similar to pizza folded over and shaped like a crescent^[2]

The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

In Italian the word calzone has three syllables, [kalˈtsoːne]. Pronunciations of the word in English vary greatly, with UK: /kælˈtsoʊni/ or /kælˈzoʊni/,^[3] and US: /kælˈzoʊni/, /kælˈzoʊneɪ/, or /kælˈzoʊn/.