Recipe by Recipe Junkie
This is my husband Bill's own personal calzone recipe. These are delicious to the extreme and great for freezing. Enjoy!
Top Review by julieweis
I joined RecipeZaar becuase of this recipe! I'm in a cooking co-op and it is the most requested item I make. The sauce is fabulous and the pineapple in the bread dough is sooo good! I crave these and stuff myself on them. They take some time to make, but if you love Italian, breads, pizza, you MUST try this recipe. Thank you, Bill! This is my favorite meal.
- 1 gallon tomato sauce
- 4 large onions, chopped fine
- 30 garlic cloves, minced
- 1 lb mushroom, sliced
- 2 (4 ounce) canssliced 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
- 2 lbs hot Italian sausage (skinned)
- 2 lbs mozzarella cheese
- parmesan cheese
- romano cheese
- 1 pepperoni, stick
- 1⁄2 lb ham, diced
Directions See How It's Made
- For Sauce:.
- Brown 1/2 lb of the sausage in sauce pan.
- Mix 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.
- Let sauce come to a simmer.
- Cover, and simmer for 6 hours, stirring occasionally.
- After sauce has simmered, refrigerate overnight.
- Brown two lbs hot Italian sausage.
- Set aside.
- Mix dough ingredients and knead for several minutes.
- Note: 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.
- Cover dough.
- Punch down after it has doubled in bulk, about 1 hour.
- After 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.
- On a floured counter, press and roll dough into a round about 12" in diameter.
- Put a couple of scoops of sauce into the center.
- Sprinkle some sausage over the sauce.
- Add some slices of whatever other meat (if any) that you wish to add.
- Sprinkle a dash of romano and parmesan cheese.
- Don't go overboard with these two cheeses, or else it will make the calzone taste too sour.
- Liberally apply mozzarella.
- Fold dough over the mass in the middle, leaving about a half of an inch to go.
- Dab the lip of the dough that you just folded over with olive oil. You finger will do fine, no need to brush.
- Fold the bottom dough over the lip, and press into place with the tines of a fork.
- Place on a floured pizza stone or floured cookie sheet, if that's what you've got. Use flour, not non-stick spray.
- Fill up the stone with the calzones.
- In a small bowl, separate two eggs, and save the yolks. Give the whites to your cat, if you have one.
- Add two or three tablespoons of water.
- Mix well.
- Brush this yolk mixture over the calzones. This will give them a golden brown look.
- Lightly sprinkle the calzones with mozzarella cheese. I mean, really lightly. It's really just for looks.
- When the oven is good and pre-heated, bake them for 20 minutes, or until golden brown.
- Note: You will find yourself unable to stop eating, and could suffer spontaneous combustion. Be wary!
- The 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.