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Italian Supreme Calzones

calzones-main

When I visit my Chief Culinary Consultant we often grab a “take and bake” pizza from Safeway that is absolutely delicious. It’s a supreme pizza that includes Italian sausage, pepperoni, peppers, onions, and black olives. There may be even more on there that I can’t remember, but it’s by far the best pre-made pizza I have ever had (which is surprising because I usually don’t like olives at all, but I enjoy the whole of this pizza). I remembered that I had pizza dough in the freezer from awhile back, but I wasn’t feeling an actual pizza (shocking, I know); I wanted something different. It then occurred to me that I still hadn’t made calzones, so that solved my dilemma, calzones it was!

For the longest time I wondered about the difference between calzones and stromboli, and finally I learned the answer: while calzones are pockets of pizza dough filled with meat, cheese and vegetables, stromboli are made with Italian bread dough and can contain the same types of ingredients but are rolled into an oblong loaf and sliced to serve (much like a pepperoni bread).

calzones-sauce

The base of this recipe is my favorite homemade pizza dough – it creates a crisp crust with a warm and chewy interior. In my world, that’s the perfect texture combination for an awesome pizza crust. Not paper thin, and not too doughy. While I’ve stuffed these full of meats, vegetables and cheese, you can fill yours with whatever your favorite pizza toppings are – the possibilities are endless. Also, use the quantities below as a loose guideline – adjust to your personal preferences. What do you like piled high on your pizza? I have always been a fan of pepperoni or sausage and mushrooms, but the Safeway pizza seems to have converted me into a “supreme” fan!

I chose not to put my pizza sauce in the calzones to keep the crust from getting soggy (although I don’t think this would be an issue) and instead served it on the side for dipping. You could really do it either way, whichever you prefer. If you put it in the calzone, I would recommend spreading it on the dough before adding the toppings.

calzones-dipping

Now for some bad news. There was a casualty. After almost two years of perfect pizza-creating bliss, my stone cracked. I have heard of this happening to other people, and always knocked on wood that mine was still in tact. No more. Very sad :(

calzones-stone-break

Thin and Crispy Crust more your cup of tea? Check out this recipe.

Italian Supreme Calzones

Yield: 4 calzones, serves 8 people

Prep Time: 1 hour 30 minutes

Cook Time: 12-15 minutes

Total Time: 1 hour 45 minutes

Ingredients:

1 batch pizza dough
Dried oregano
4 links Italian sausage, casing removed, browned and crumbled
20 slices pepperoni
1 large green pepper, diced
1 medium yellow onion, diced
½ of a 6 oz. can of black olives, drained and sliced
1 cup shredded mozzarella cheese
Red pepper flakes, to taste (optional)
Olive oil, for brushing
Pizza sauce

For the Pizza Sauce:
15 oz. can tomato sauce
2 tablespoons parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon seasoned salt
¼ teaspoon sugar

Directions:

1. Adjust an oven rack to the lowest position. Preheat the oven to 500°F. If using a baking stone, preheat it in the oven.

2. Divide the pizza dough into four equal pieces and work with one at a time.

3. Roll or press the dough into an 8-inch circle. Sprinkle the dough with dried oregano and on half of the circle top with ¼ of the ingredients: Italian sausage, green pepper, onion, mushrooms, and olives, leaving a ½-inch border. Top with about ¼ cup of shredded mozzarella and sprinkle with red pepper flakes, if desired.

4. Fold the other half of the circle over the ingredients and press to seal. Repeat with the remaining pieces of dough.

5. Brush the tops of the calzones with olive oil. Transfer them to your baking stone or whatever vehicle you are using for baking. Bake for about 12-15 minutes, or until golden brown.

6. For the Pizza Sauce: Combine all ingredients. Serve the calzones with Pizza Sauce.

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24 Responses to “Italian Supreme Calzones”

  1. Liz Brooks on June 18, 2009 at 8:01 am

    I will morn the loss of your stone:(
    That dipping sauce sounds delish-even at 8 in the morning! I will have to try this one.

    Reply

  2. Joelen on June 18, 2009 at 10:25 am

    What great calzones! Sorry about your pizza stone… however if you are in need of replacing it, I’d be happy to help with a 10% disc ount for a Pampered Chef one! Let me know :)

    Reply

  3. Stacie Kats on June 18, 2009 at 10:40 am

    Oh no! Your poor stone, sorry to hear that! That would be a sad day…hopefully you’re going to get another one soon!
    http://www.katskitchen.wordpress.com

    Reply

  4. stephchows on June 18, 2009 at 11:18 am

    So sad about the pizza stone!! I love keeping pizza dough on hand in the freezer, it’s such a tasty dinner! I like your idea of keeping the sauce on the side for dipping, I’ll have to do that next time I make these :)

    Reply

  5. Kerstin on June 18, 2009 at 11:20 am

    I can’t believe this is your first time making calzones – they look fantastic!

    So sorry your pizza stone broke :( Good excuse to to go shopping though!

    Reply

  6. Cookin' Canuck on June 18, 2009 at 11:54 am

    Delicious! Your dough looks wonderful.

    Reply

  7. Michelle on June 18, 2009 at 12:47 pm

    Thanks for the condolences everyone!

    Joelen – My stone actually is a Pampered Chef – I was wondering about the warranty policy. I’ll email you.

    Reply

  8. jerri on June 18, 2009 at 1:06 pm

    these look wonderful. i had the same problem with my stone. luckily i live next to a william sonoma outlet.

    Reply

  9. Bridget on June 18, 2009 at 1:20 pm

    My stone cracked years ago, but I still use it actually. I just push the two halves together.

    Reply

  10. Michelle on June 18, 2009 at 1:49 pm

    Bridget – Good idea! I sort of did that last night, although it was then difficult to remove everything from the oven.

    Reply

  11. TasteStopping on June 19, 2009 at 7:41 am

    I like the idea of saving the sauce for dipping, as this also helps prevent “pizza-mouth” burns. Yes, the fillings will still be hot, but I swear it’s the sauce that scorches. Also, sorry to hear about the cracked pizza stone (our went a year or so ago), but maybe that makes it “real,” like the Velveteen Rabbit. So well-loved and used.

    I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

    Reply

  12. Annie on June 21, 2009 at 7:53 am

    These sound SO delicious! I don’t usually go the “supreme” route, but I think I’m going to have to try them. They sound so yummy!

    PS – Sorry about your stone. I hope they replace it for you!

    Reply

  13. Toby on July 3, 2009 at 8:08 am

    You’re missing one ingredient…ricotta. To me this is what makes a calzone.

    Reply

    • Stacy Baker on August 6th, 2010 at 6:23 pm

      I was interested to find this post today. I just had a conversation with a friend of Italian descent last week and I asked the question, “What is the difference between a stromboli and a calzone?” Their response was simply that calzones have sauce and strombolis do not. Hmmmm!!! Nothing about the shape or the use of ricotta. I guess it must just be a matter of personal preference??? Regardless, they all taste great! I’m going to give this recipe a try this week!

      Reply

  14. Mario Windes on May 27, 2010 at 4:02 pm

    I adore Italian food! I think there is no better place to live.. guys are so relaxed and handsome!! Thanks for this nice piece of info! :)

    Reply

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  18. Gordon on October 19, 2011 at 11:39 am

    I wish I could make things like you can. My cook is so simple I’m not a artist like you.

    Reply

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