We made these calzones last night and enjoyed them so much. The recipe must be shared immediately! This recipe is based on a recipe from The Boston Globe Magazine. The ingredients and the process are a little different. The preparation time listed does not take into account the time needed for preparing the dough so that it's ready for the final preparation of the filling and calzone production. Note the decreased ingredient amounts under the "Baguettes plus" recipe when making calzones.
|Yellow, or Summer SquashIt's fine if they're a little mature.
|ZucchiniOn the small side
|Yellow OnionMedium size, sliced to make at least a cup
|GarlicLarge, minced in large pieces
|Red Pepper, FreshSliced; a little more is fine
|SaltOr to taste, Kosher if you have it
|Flour, All Purpose, Unbleached
|Basil, FreshSliced thinly
|CornFreshly off the cob if possible; frozen works too
|Black PepperOr to taste
|CornmealOr as much needed to prepare the baking sheet
|Olive Oil, Classic or Cooking
|Prepare the dough at least two hours before proceeding with the filling, or as long as needed for the dough to rise. Note the decreased amount of ingredients listed under the "Baguettes plus" recipe when preparing dough for calzones.
|Preheat the oven to 450 degrees. Dust a cookie sheet with an even layer of cornmeal wherever the calzones are to be placed.
|In a large skillet heat the olive oil over medium-high heat. Add the squash, zucchini, and onions. Let them saute briefly so that the vegetables become slightly browned, stirring occasionally. The vegetables should becomed browned without becoming limp. Add the salt and pepper. Add the garlic and stir just for thirty seconds or so until the garlic becomes fragrant. Remove the skillet from the heat. After the mixture cools some, ten minutes or so, mix in the basil.
|Have the rest of the ingredients near wherever you are going to roll out the dough for the calzones. Also have the baking sheet nearby.
|Take the dough out of the bowl and place on a well-floured surface. Cut the dough in half, or as we do, one a little bigger and one smaller.
|Roll out the calzones, one at a time, into a circular shape. There's no need to have it perfectly shaped. Make sure there's enough flour between the rolling surface and the dough so that it doesn't stick to the surface and roll the dough so that it's quite thin.
|On half the dough, sprinkle some of the mozarella, asiago, and parmesan. On top of that place about a cup of the vegetable mixture. Sprinkle on top of that about a teaspoon of flour and then about a quarter cup of corn and finally about the same amount of cheese as on the bottom.
|Gently pull the "empty" half over the "full" one. Seal the edges by pinching the dough together and and sort of curling over the edges. A little extra flour on the fingers helps this process along. The important thing is to seal the edge so that it stays closed while baking. Place each calzone as it's completed on the cornmeal covered sheet. Repeat for the second calzone.
|Bake these for twenty minutes or so, until the dough has become golden, and even a little browned on the edges.
|These are delicious with a fresh tomato sauce, simmered until it becomes quite thick.