Calzoni are a favorite hand-pie in our house. They’re not difficult, but they do take some time because of the rise time of the dough (1-1.5 hours), so plan accordingly. The actual hands-on work isn’t all that much, especially if you knead the dough in a food processor (it’s not cheating!)

Leakage is always a worry with hand-pies. Try not to roll them too thinly, especially in the center (which is a weak point). 6.5″ (17cm) is about as big a circle as you should roll out.

Try to use low-moisture mozzarella. This will help discourage leakage.

TIP: Rather than buying bread flour, I make my own when I need it by mixing Vital Wheat Gluten Flour to my plain (all-purpose) flour. This way I can control the protein percentage of the flour. Store all flours in the freezer to prevent bugs and keep flour fresh.

BROCCOLI/MUSHROOM CALZONI

Dough

• 325 ml (1+1/3 cup) water, about 104°F (40°C)
• 1.75 tsp dry yeast
• 500g bread flour (OR 490g plain (AP) flour + 1 T gluten)
• 3/4 tsp table salt
• 1 T olive oil

Mix together the warm water and yeast to proof for about 5 minutes. Set aside.

Into the workbowl of a food processor, put the flour, salt, and olive oil. Pulse to blend a couple of times. Once yeast has proofed, run the machine while you slowly pour in the yeasted water. Continue running about 40 seconds – until the dough comes together. You may need to add more flour, but do so in 1 T amounts at a time.

Empty dough onto a lightly floured surface and knead by hand about 6 times, then bring the dough together into a ball.

Place dough into a lightly oiled bowl, then flip the ball over so the oiled side is up – this keeps the dough from drying. Cover (I use a plate) and let rise about 1.5 hours.

While the dough is rising, make the filling.

Filling:

• 1/2 T olive oil
• 214g (7.5 oz) (3 cups) white mushrooms, coarsely chopped
• 60g (2 oz) (1/2 cup) yellow onions, chopped
• 3 cloves garlic, pressed or minced
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 81g (3 oz) broccoli, chopped in 1/2″ pieces
• 3 T fresh basil, chopped finely
• 58g (2.25 oz) black olives, sliced
• 1/2 tsp salt
• 160g (3/4 cup) ricotta
• 30g (1 oz) (1/3 cup) Pecorino Romano, grated (or any hard cheese)
• 111g (4 oz) (1.25 cup) low moisture mozzarella
• 1/2 cup tomato sauce

Into a saucepan, heat oil. Add in the mushrooms, onions, garlic, oregano, and red pepper flakes. Saute 5 minutes over medium heat.

Add in the broccoli, basil, black olives, and salt. Cook over medium-high to evaporate liquid – about 1-2 minutes. Cool.

Stir the ricotta, Pecorino, and mozzarella into the cooled broccoli mixture.

PREHEAT OVEN TO 475°F (250°C)

It’s best to fill the calzoni in an assembly-line fashion so you can divide up the filling evenly.

Divide the risen dough into 6 equal segments. On a very lightly floured surface, roll each dough piece into 6.5″ (17cim) circles. After rolling each dough circle, set it out of the way onto a floured area. (The flour will prevent the dough from sticking and tearing to the counter as you move the finished calzone to the baking sheet.)

Spread tomato sauce to within 1″ (2cm) of the circle’s edge. (The dough border will be crimped and requires dough-on-dough contact to stick properly. The tomato sauce will interfere with that.) Top each circle with equally portioned fillings.

If the dough is tacky around the the circle’s edge, go ahead and fold the calzone in half, meeting the edges. If the dough is a little dry, then dip your finger in water and run it around the edge so the dough will stick together. Press down the edges with your fingers, then fold down the two corners and press them down.

Now to begin the crimping process. (Deep breath!) If you’re right-handed, start with the right corner; lefties, start with the left corner. With your NON-dominant hand, press down the corner flap. With your dominant hand, grasp the dough next to the folded corner and fold that in, pressing down. Continue along the entire border, non-dominant hand pressing the previous crimp, dominant hand forming the next crimp.

The idea is to form a ropelike crimp. I’ve never managed to quite get that look, but I’m happy with my version. Find your own way, if you like. The point is to seal in the filling.

Place crimped Calzoni on a parchment paper lined or greased cookie sheet as you go, taking care not to tear the bottoms of the dough as you lift up each calzone (this is why you floured the counter under the dough circle).

Brush olive on all calzoni tops, including the crimps.

Cut 2 small slits on each top with a knife or scissors to allow steam to escape.

Bake in a preheated 475°F (250°C) oven with fan (if you have a convection oven) or without fan (if you have a conventional oven). Bake until golden brown – about 15-20 minutes.