Let’s start with the sauce, which for calzones is typically served in a bowl on the side. You may use a pre-made sauce, but if you are making sauce from fresh tomatoes, you will need to simmer it for several hours to get a thick consistency. If you are pressed for time, try this method:
- Bring your crushed tomatoes to a boil while stirring in order to avoid burning.
- Strain excess liquid by placing a colander over a bowl and pouring in the tomatoes. (You may save the juice for soup stock)
- Return the tomato solids to the pan and add dried tomatoes. These will soak up some of the water without diluting the flavor. Simmer for at least 10-20 minutes or until the sauce begins to thicken.
- Add sauteed onions, sweet peppers, salt (if desired) and Italian seasonings.
(like this one that we used to make ours, which we also sell) press the dough ball into a one cup measure, and use about 3/4 cup. If you roll 6 ounces of dough out fairly thin, you will wind up with a very large calzone as you can see from the photo below.
- Place a baking stone in the oven and pre-heat to 450 degrees.
- Transfer the rolled out dough to a peel or cookie sheet covered with a coarse corn meal. Now you are ready to add whatever you like to each individual calzone. (Making 2 at a time with each person adding their own ingredients often works well.)
- You may add whatever amount of dry ingredients on one half of the dough, like cheese, sweet peppers, onions, etc. so long as you can seal it up when done.
- If using "wet" ingredients, special care must be taken. For spinach, and tomatoes, you should precook in a pan and then drain the liquid off first. Then use sparingly, and surround it with dry items like the provolone blanket I made for the drained tomatoes shown in this photo.
- Fold half of the dough over the ingredients half and pinch the edges to seal it shut. You may also use a fork to press the edges.
- Use a fork to poke four to five sets of air holes on the top of the shell.
- Ladle or brush olive oil or butter over the top of the shell.
- Using a large spatula as a backup, transfer the calzone(s) to the stone.
- Bake for 10-15 minutes, or until done.
- Serve with a red sauce on the side, which is ladled over the crust just before eating. If you like it spicy, chopped hot peppers on top of the sauce is fantastic.