Recipe Junkie's Note:
This is my husband Bill's own personal calzone recipe. These are delicious to the extreme and great for freezing. Enjoy!
My Private Note
Units: US | Metric
- 1 gallon tomato sauce
- 4 large onions, chopped fine
- 30 garlic cloves, minced
- 1 lb mushroom, sliced
- 2 (4 ounce) cans sliced black olives, drained
- 1/2 cup cooking sherry
- 1 tablespoon celery salt
- 1 cup brown sugar
- 2 tablespoons honey
- 2 lbs roma tomatoes, diced
- 1 cup extra virgin olive oil
- 2 cups pickled artichoke hearts, drained
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon rubbed sage
- 2 teaspoons red peppers
- 1 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon cilantro
- 1/2 teaspoon savory
- 1 lb hot Italian sausage, skins removed
- 1 cup warm water
- 1 dash salt
- 1 tablespoon brown sugar (to soften and activate yeast)
- 2 teaspoons dry active yeast
- 3 1/2 cups flour
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple
- 20 fennel seeds
- 2 tablespoons olive oil
- 1/2 teaspoon crushed mint
- 1 teaspoon cilantro
- 1 teaspoon oregano
- 1For Sauce:.
- 2Brown 1/2 lb of the sausage in sauce pan.
- 3Mix tomato sauce, onions, minced garlic cloves, mushrooms, olives, cooking sherry, celery salt, brown sugar, honey, tomatoes, olive oil, artichoke hearts, oregano, basil, sage, red peppers, black pepper, thyme, cilantro, savory and half lb of sausage into large pot.
- 4Let sauce come to a simmer.
- 5Cover, and simmer for 6 hours, stirring occasionally.
- 6After sauce has simmered, refrigerate overnight.
- 7Brown two lbs hot Italian sausage.
- 8Set aside.
- 9Mix dough ingredients and knead for several minutes.
- 10Note: The ingredients listed are for one batch of dough. You will need to repeat the dough recipe five times in order to make 40 calzones.
- 11Cover dough.
- 12Punch down after it has doubled in bulk, about 1 hour.
- 13After dough has doubled in bulk again, take a batch of dough and cut into four, six or eight equal pieces, based on how big you want your calzones.
- 14On a floured counter, press and roll dough into a round about 12" in diameter.
- 15Put a couple of scoops of sauce into the center.
- 16Sprinkle some sausage over the sauce.
- 17Add some slices of whatever other meat (if any) that you wish to add.
- 18Sprinkle a dash of romano and parmesan cheese.
- 19Don't go overboard with these two cheeses, or else it will make the calzone taste too sour.
- 20Liberally apply mozzarella.
- 21Fold dough over the mass in the middle, leaving about a half of an inch to go.
- 22Dab the lip of the dough that you just folded over with olive oil. You finger will do fine, no need to brush.
- 23Fold the bottom dough over the lip, and press into place with the tines of a fork.
- 24Place on a floured pizza stone or floured cookie sheet, if that's what you've got. Use flour, not non-stick spray.
- 25Fill up the stone with the calzones.
- 26In a small bowl, separate two eggs, and save the yolks. Give the whites to your cat, if you have one.
- 27Add two or three tablespoons of water.
- 28Mix well.
- 29Brush this yolk mixture over the calzones. This will give them a golden brown look.
- 30Lightly sprinkle the calzones with mozzarella cheese. I mean, really lightly. It's really just for looks.
- 31When the oven is good and pre-heated, bake them for 20 minutes, or until golden brown.
- 32Note: You will find yourself unable to stop eating, and could suffer spontaneous combustion. Be wary!
- 33The calzones freeze well, and are ready to eat again after 20 minutes or so in a oven or toaster oven. Do not reheat in the microwave, because they'll be soggy.
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Nutritional Facts for Bill's Calzones
Serving Size: 1 (11009 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 405.1
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 7.7 g
- Cholesterol 42.1 mg
- Sodium 1231.2 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 3.1 g
- Sugars 15.6 g
- Protein 16.3 g
The following items or measurements are not included: