By Mary Anna Violi | @Mary Anna Violi
Under the gray skies of winter, when the temperature in the sub-zero range, sometimes I make calzone. I like calzone piping hot, and stuffed full of sausage, cheese, bell peppers, and marinara sauce. It makes me happy to smell the fragrant calzone, and to watch the contents surge forth onto my plate after I have cut into the bread. Oddly enough, I do not crave calzone in the summer, in the warm weather months, only during the frigid winter ones. A glass of vino rosso – red wine, the ubiquitous calzone, even a small salad help sate my cold weather cravings.
Making calzone is relatively easy. Ingredients may be adjusted to one’s taste and liking. Sometimes I use whatever vegetables I have on hand that I think would meld well with the calzone concept. My calzone of choice is made with Italian sausage. Here is the recipe:
Take a pound of fresh or frozen bread dough, and roll it into into a circle. Drizzle with olive oil. Next, take around a pound of sausage – no casings, and brown it for about ten minutes or so, drain off the fat. Combine the sausage with one-fourth teaspoon fennel, one to two sautéed bell peppers, onions, and mushrooms tossed with red pepper flakes to taste. Add a cup of marinara sauce. Place one to two cups of shredded mozzarella or provolone on top of the dough. Be sure to leave at least a half of an inch border of dough visible. Top the dough and cheese with the sausage and sauce mixture. Scatter several tablespoons of cornmeal over a baking sheet. Place the calzone round on the baking sheet. Fold the dough over the filling, and then press the edges with one’s fingers or with a fork to seal completely. Bake the calzone for about twenty minutes or until nicely browned and puffed. Be sure to have extra heated marinara sauce on hand to add to the calzone. Grated Parmesan cheese may be sprinkled on top the warm calzone.
Pour that glass of vino rosso, and start feasting on the calzone!
Ciao for now.