Last night, the Lemonator was craving calzone, so he set to work on a batch of whole wheat pizza dough as soon as we got home from school. As a result, we didn’t get to eat until pretty late at night after our choir rehearsal, which ran longer than usual. The late hour meant no natural light (and, therefore, ugly pictures), but the calzone itself was delicious. Calzones look hard to make, but are actually very easy. If you have store bought or preprepared pizza dough, you can whip one up in less than half an hour.
I used spinach and ricotta cheese as the base of my filling. For this, I used one 10 oz. package of frozen spinach and a cup of ricotta cheese, with some extra grated parmesan and crushed garlic for flavor. The predominant flavor after baking was spinach, with the cheese serving to bind and add flavor. We both liked it, but for a more traditional cheesy calzone, you should add a lot more cheese and less vegetables than what we used. The Lemonator also added bacon, which is his all time favorite pizza topping.
Note: Spinach and ricotta are a match made in heaven, but they both carry a lot of liquid. It is very important whenever you use them in a pizza or quiche to squeeze as much liquid out of them as you can before using them. If you don’t, your resulting dish will be soggy. Despite my best efforts, there was a little bit of excess liquid bubbling out of the steam vents in the crust when we took the pie out of the oven. I blotted the liquid with a paper towel and cut it immediately so that the steam could release through the sides, and that completely fixed the problem.
Next, add a layer of tomato sauce to your rolled pizza dough, followed by the filing, then fold the calzone in half and crimp the edges. (I will try to get the Lemonator to post a tutorial on how to crimp.) Cut steam vents into the top so that your crust doesn’t steam and get soggy.
Bake for 30 minutes at 400 degrees. If you want, you can brush the crust with olive oil 10 minutes into cooking for extra browning and flavor. Serve hot.