As much as I love pizza, sometimes I need a break from pizza. I don’t mean a salad or anything. Just something that’s still in the neighborhood, but lives one or two streets over. Enter the calzone!
The easiest way to seal up the edges is to crimp it with a fork. If you’re feeling fancy, you can pinch the edges together a la this youtube video (which is exactly what I did).
Makes one calzone.
- 1 tbsp olive oil
- 1/4 white onion, chopped
- 8-10 oz pizza dough
- AP flour, for dusting
- 1/2 cup marinara sauce, plus more for serving
- 1 cup shredded low-moisture mozzarella
- 1/2 cup pepperoni, salami, or soppressata
- 1/2 jalapeno, thinly sliced
- 1 egg + 1 tbsp water, whisked
- Pull the dough out of the fridge half an hour before you start rolling it out. In the meantime, preheat the oven to 450 degrees with the pizza stone set on the bottom rack (you want the oven to preheat for at least 30 minutes).
- Add the olive oil in a saucepan over medium heat. Saute the onion until softened and translucent, 4-5 minutes. Set aside.
- On a lightly floured surface, roll the dough out into an 8-10″ circle. Gently transfer the dough to a piece of parchment paper (this makes it much easier to move into the oven). Spoon the pizza sauce on half of the dough circle. Add the mozzarella, pepperoni, jalapeno, and sauteed onions on top of the sauce.
- Fold the other half of the dough circle over the toppings and crimp the edges.
- Use a sharp knife to cut 2 to 3 vents in the top of the calzone to allow the steam to release while baking.
- Brush the calzone with the egg wash.
- Trim the excess parchment paper off around the calzone. Use a baking sheet or pizza peel, transfer the calzone (and the remaining parchment paper) into the oven on the hot stone.
- Bake for 20-25 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes before slicing. Serve with extra marinara sauce.