Meat Calzone

 

The calzone, an Italian culinary delight, traces its origins to Naples, a city renowned for its rich and diverse food culture. The term "calzone" translates to "trouser" or "stocking" in Italian, symbolizing the folded, pocket-like nature of this dish. Originally, calzones were designed as portable meals, ideal for working-class Neapolitans who needed a convenient and filling option while on the go.

The traditional calzone is a crescent-shaped turnover made from pizza dough, filled with an array of ingredients such as cheeses, meats, and vegetables. The meat calzone specifically highlights the rich flavors of Italian cured meats like prosciutto, salami, and pepperoni, often complemented by cheeses such as mozzarella and ricotta.

• Italian sliders 

Calzones gained popularity in the United States with the influx of Italian immigrants in the late 19th and early 20th centuries. Over time, the dish evolved to incorporate a variety of local ingredients and preferences, making it a beloved staple in pizzerias across the country.

Ingredients for Meat Calzone

Dough:

2 ¼ teaspoons (1 packet) active dry yeast

1 cup warm water (110°F/45°C)

1 teaspoon sugar

3 cups all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

Filling:

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup cooked Italian sausage, crumbled

1 cup diced pepperoni or salami

1 cup marinara sauce (optional)

1 egg (for egg wash)

Salt and pepper to taste

Fresh basil or parsley (optional, for garnish)

Preparation Time:

Dough Preparation: 1 hour (including rising time)

Filling and Assembly: 30 minutes

Baking: 20-25 minutes

Total: Approximately 1 hour 45 minutes to 2 hours

Procedure

Preparing the Dough

Activate the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.

Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Stir until the mixture begins to come together.

Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

Let it Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Preparing the Filling

Cook the Sausage: In a skillet, cook the Italian sausage over medium heat until fully cooked. Drain any excess fat and set aside.

Combine Ingredients: In a large bowl, mix the ricotta, mozzarella, and Parmesan cheeses. Add the cooked sausage and diced pepperoni or salami. Season with salt and pepper to taste.

Assembling the Calzones

Preheat the Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Divide the Dough: Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a circle about 8 inches in diameter.

Fill the Dough: Spread a thin layer of marinara sauce (if using) over half of each dough circle, leaving a border around the edges. Spoon the filling mixture over the sauce.

Seal the Calzones: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure they are fully closed.

Egg Wash: Beat the egg in a small bowl and brush over the tops of the calzones. This will give them a golden-brown finish when baked.

Baking the Calzones

Bake: Place the calzones on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy.

Cool and Serve: Let the calzones cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.