Calzone, the perfect stuffed pizza folded over and baked, usually made as an individual serving and stuffed to perfection with various meats, vegetables and cheese, it’s the ultimate pizza pocket!
Start out with a pound of pizza dough, you can make your own or buy a good one, cut it into 4 equal pieces then let it rest to room temperature covered with a towel.
While your dough is resting you can get your filling ready, I like to use roasted veggies, always some spicy Italian sausage, precooked and sliced and a few different cheeses like fresh mozzarella, asiago and ricotta.
Assemble your calzone with the ingredients of your choice, I made a vegetarian version and a meat one. Load your filling down the middle, not quite to the end, leaving some room for crimping. Take the top of the dough and fold it right over the filling to resemble a half moon, then crimp the edges.
Preheated to 400 degrees, then place the calzone on a baking sheet that has been brushed with olive oil and sprinkled with dry polenta or corn meal, doing this will ensure a nice crispy crust, and we like a nice crispy crust don’t we?
Make sure to brush the uncooked dough with olive oil, a little cracked pepper and a sprinkling of grated cheese before baking.
Bake for around 30 minutes or until a rich golden colour develops. Warning! Your house will smell amazing! For my veggie version before each bite I swiped my calzone in some olive oil and balsamic glaze, crazy good!
Now go and make some calzone!
2 tbsp. pizza sauce
2 1/2 oz. mozzarella cheese
1 box jiffy pizza crust
1/2 cup warm water for pizza crust
1 bunch any veggie or meat filling
1 oz. oil or cooking spray
2 1/2 oz. mozzarella cheese
Steps 1 used a toaster over and used the temp on pizza crust box don't preheat or it will burn.
Step 2 make pizza crust directed on box but don't precook.
Step 3 dusted with flour and then oil and rolled out the dough.
Step 4 added pizza sauce, filling and cheese.
Step 5 folded over crust and made sure no gaps where left usually you can press with a fork.
Step 6 cut 3 slits on the top to let vent. and put in oven on temp. on box and it takes about 10 mines depending on your oven.
Step 7 take out when golden brown.
Now go and make some calzone!
The meat version was draped with warmed homemade marinara, the perfect companion.
2 LG chicken thighs, cubed
1 tbsp. minced garlic
Oregano, rosemary, white pepper, sea salt, and thyme
1 LG Roma tomato, diced
1 can artichoke quarters
1 1/2 cups shredded mozzarella
1 tube Pillsbury pizza dough
1 pkg fresh basil leaves
1/4 cup white wine
Place chicken, garlic, and seasonings in a heated frying pan. Cook until chicken is barely done, add white wine to deglaze pan. Let evaporate then remove from heat.
Grease a large, dark baking sheet. Open dough, roll or toss to a round shape about 16 inches in diameter. If rolling, lightly flour surface.
Drizzle olive oil and ranch over all the dough. Brush it out even. Leave a little untouched dough around the outside.
Only on half of the dough, spread chicken, tomatoes, cheese, artichokes, and basil
Fold dough over pinch the edges well. Slit the top a couple times to let steam escape. Place on sheet.
Bake at 400 for 9-12 minutes. Then brush top with olive oil. Return to oven on hi broil on centre rack. Cook another 5-8 minutes. Watch closely. When golden brown, remove and let rest at least 5 minutes. Serve and enjoy.
(1971) Pinocchio Italian Restaurant, Burbank
I would always go for my lunch at Pinocchio Italian Restaurant in Burbank for lunch, years ago, and really liked it, and always meant to go back, and somehow never did until now. It’s one of those places where half the space is a deli/wine store, and the other half is a restaurant. The seating looks like the sort you’d find in a sit-down restaurant where waiters take your order, but in the front there’s a food counter and a pile of trays. I got kind of confused looking around, and couldn’t remember if the counter was just for take-out or what. Luckily some people came in at the same time as me, and confirmed that you take a tray, get your food served cafeteria-style, then pay and take your tray to a table. A bit later, I was near the door and an older couple came in, looking confused, and I graciously explained to them how it worked as if I’d been eating there every day for years.
When you walk in, to the right is the deli/wine shop, which looks fairly standard except there is a collection of Pinocchio-style puppets on high shelves near the ceiling. I wonder if they bought those all at once, when they first decided on the name, or if they’ve been collecting them over the years? To the left is the food counter and restaurant, which consists of three rooms in a row, all with hardwood floors and wood beams in the ceiling. The first room, which shares the space with the food counter, has lots of black tables and booths and a massive wooden chandelier and is sort of bustling and busy and like the kind of place someone might come every morning to read the newspaper. There are a bunch of pictures of old airplanes on one wall, and an old map of I think Italy. A brick archway leads to the second room, which is cozy and dim, with slightly scary oil paintings of the Pinocchio story, and round red leather booths and wine bottles on racks near the ceiling, and lots of brick and (I think fake) wood panelling and one wall made of corks and another wall painted red. It’s the sort of place people would go for a date or a business meeting. The third room is bright and cheerful and roomy, with amazing murals on the walls, some of a much more Disney-fried version of the Pinocchio story than in the previous room. It’s the perfect place for big families to come and be loud and happy, or for people to have birthday parties. There’s also an outdoor patio, attached to the room, where you can sit outside when the weather’s nice, which of course it usually is.