The Method: Calzone
Our dough balls from Slice of Vermont are great for more than just pizza. Calzone is an easy and delicious way to switch things up.
Let the dough thaw completely during the day.
Split the dough ball in half, form into 2 balls, and let rest on a baking sheet or counter for 20-30 minutes.
While the dough rests, saute 7oz of chopped spinach and 2 cloves of minced garlic with a little salt and red chili flakes. When the spinach has wilted, remove from the heat.
Mix one tub of ricotta with a ball of grated mozzarella. Add the spinach mixture to this cheesy one. Some sharp cheddar, asiago or parmesan would be great here, too.
Preheat your oven to 500 and place your pizza stone, pan, or an overturned rimmed baking sheet in the oven to heat up, too.
On a floured surface, stretch each dough ball into a circle, about 9 inches across. Using the steering wheel method we used for pizza works, but so does just pushing it out with your fingers, or using a rolling pin. For calzone, you want thinner edges; a slightly pudgy middle is fine.
When you have something that resembles a circle, move it on to a piece of parchment paper.
Put half the cheese and spinach mix in a line along the middle of each circle of dough.
Make an egg wash by beating one egg with 1 T of water.
Press your fingers into one half of the edge of the circle, making dents along one edge.
Brush the finger dents with the egg wash, then carefully fold over the dough so the 2 edges meet and press them together.
Brush the egg wash all over the closed edge and the surface of the calzone.
Using the parchment paper and a pizza peel if you have one, slide the paper and calzone on to the hot pan in the oven.
While the calzone bakes, warm a jar of Valicenti Red Gravy.
Calzones are done when they are golden and puffy; about 12-15 minutes.
Cut and dip into the marinara sauce and enjoy!
Pesto, fresh tomatoes, and mozzarella are a great filling, or try adding Italian sausage or other cured meats to your cheese mix.