Scotty B Cooks! Recipes, Italian, Asian, Grilling, Steaks & More: Calzone

Calzones

Calzone

Calzone with Scotty B's Italian Blonde sauce, chicken and Basil and an Italian Sausage Calzone with Spicy Marinara. Cooking instructions for homemade Calzone and Pizza Dough.

I've been in the mood for a Calzone for a while or some Pizza Pie's and typically when I'm craving something special, I'll think about it for about a week trying to come up with something that inspires me to make it different.

But Calzones can be such a flexible dish that it's hard to come up with something that is different. Kind of like a Kolache.

So there isn't anything crazy different about these because I just decided to go with something that I knew I would like.

Sunday afternoons are for cooking right? This takes a little prep time due to the dough needing to rise so start right after church or perhaps get your dough rising before heading out to church and it should be at least double in size once you return.

So, this recipe will allow for three Calzones and make of them what you will. Below is the Dough recipe and the fillings and sauces are just suggestions....apply your own food fetish from that point on....and oh, remember Chef Scott Borel gets some props when you share with your friends and family! :-)

Pizza / Calzone Dough

1 Cup very warm water (110)

1 pkg instant yeast

1 tsp sugar

1 tsp salt

2 tbl spn Olive Oil

3 cups flour

Instructions for Pizza Dough:

In a large bowl, add water, sugar, yeast and stir. Let sit for 10 minutes.

Add oil, salt and all but about 1/2 cup of the flour. Using your hands, yes your hands, stir it well and continue mixing until a sticky dough is formed. Add the remaining flour and continue mixing. Form a ball....it should be tacky not wet and sticky. If it's wet and sticky, add more flour.

Place in a bowl and drizzle a little Olive Oil on top and spread to over the top. Cover with a towel and let it set for about 30 minutes to an hour. It should double in size.

1 cup hot water. Add 1 pack Instant Rise Yeast, sugar. Stir and let sit for 10 minutes.

Add the olive oil, salt, flour and mix well with your hands.

Form into a ball and sprinkle with olive oil. Let sit for 1 hour.

Separate for Calzones:

Separate by grabbing a large portion of the dough, about a third of it and tear it off. It's gonna stretch, that's ok. Form a ball with the dough and set it on a pan in a nice pillow type form. Do this two other times until all of the dough is used.....should have three Calzone balls (so to speak).

Set these aside and cover and let sit for 20 minutes or so.

Separate the dough into three dough's. Shape and set aside for 20 minuets or so.

Creating your Calzone:

Chef Scott's Italian Blonde Sauce:

Melt 1 tbl spn butter in a skillet...Add 1 tbl spn flour, stir and make a lite roux. Add 3/4 cup heavy cream and 1 squirt of lemon juice. Add salt and pepper to taste...Stir continuously. Add 1 tbl spn each, garlic powder, Oregano, Basil and 1/2 tsp red pepper flakes. Add 1/2 cup Parmesan cheese and stir. Taste, add seasoning accordingly.

Baked Italian Chicken:You can bake the chicken ahead of time and even the day before and set aside until ready to use.

Bake your chicken ahead of time. Marinate for 30 minutes, then cook for about 40 minutes on 350. Cut into 1 inch pieces.

Marinade:

1 cup Olive Oil

2 tbl spn salt

Pepper

1 Tbl Spn Oregano,

1 Tbl Spn Basil

1 Tbl Spn Garlic Powder

1 Tsp Spn Red Pepper

Mix well and pour over thin sliced chicken breasts and let sit for 1 hour.

Bake on 350 for 40 minutes or so or until chicken is cooked. Cut into 1 inch pieces.

Roll out one of the individual dough's. Spread the Italian Blonde Sauce all over it. Add cut pieces of chicken. Add some fresh Basil....Dried Oregano, Salt, red pepper flakes, Sun Dried Tomatoes, Italian Cheeses and fold over and crimp the edges.