Aug 12th, 2004
I ususally only have one day a week when I can make a recipe that will take longer than 45 minutes to prepare. So this Sunday I knocked off two dishes that kept me in the kitchen for a bit. One was a Chile Verde dish with pork that required long simmering. It was unmemorable and I won't bother making it again. But the other was a vegetarian calzone recipe from one of Jaime Oliver's cookbooks, and it was kind of a long process, but they turned out really yummy. And who can object to having 8 large calzones to put in the freezer for weekday dinners?
I don't know if I'll bother documenting the whole recipe here, but basically you take a white bread/pizza dough recipe, let it rise until doubled, then divide the dough into 8 balls which are then rolled into 1/4 inch thick frisbee shapes. The filling was basically a ratatouille (eggplant, zucchini, onions, and tomatoes sauteed and then simmered for an hour and a half) with fresh basil and a ball of fresh mozzarella divided into 8 pieces. You put a scoop of filling in the middle and then fold the dough over, using a bit of water to help seal the edges, and then roll the edges up a bit to make a thick rolled edge. The recipe has you make 3 slashes in the top of each calzone to let the filling bubble out a bit, and then bake for 20 minutes or so in 350F degree oven.
They're very impressive looking, and you could use this same basic recipe with many different kinds of fillings. The biggest problem I had was that the filling was a bit watery, so if I put in too much the calzone leaked and didn't seal, but if I used just enough so the calzone was easy to seal and looked great, there wasn't quite enough filling to my taste when it came time to eat. I might experiment with another type of filling, maybe a smear of tomato paste instead of cooked tomatoes, cheese, herbs, and some kind of cooked veggie or meat.
If anyone wants the whole recipe, let me know.