Cost: $20 and under
Serves: 2-4
Prep Time: 40-45 min.
Cook Time: 35-40 min.
Difficulty: 2
Why "Sophie's?" Because Sophie is for sophisticated and in my opinion this was one sofisticated falvored calzone, if a calzone can be sophisticated flavored. To me it was the perfect mix of flavors and to everyone else that had it the "Oh, wow this is really great," comments seemed to back it up. I hope you enjoy this calzone sophisticated or not!
(For instructions on how to make your own sourdough calzone skin check posting dated 7/7/09.)
Ingredients:
Filling
1/3 cup chicken thigh meat (cut into bite size pieces)
1/3 cup white mushrooms (sliced)
1/3 cup onion (sliced)
4 tbsp butter
4 oz fresh mozzarella (shredded)
2 oz Swiss Gruyere (shredded)
fresh crack pepper (to taste)
1/8-1/4 tsp Garlic salt
Sauce
3tbsp pesto
Brushing Sauce
1 tsp extra virgin olive oil
1 tsp white truffle oil
1/4 tsp garlic powder
1/4 tsp fresh crack pepper
1 tsp white truffle oil
1/4 tsp garlic powder
1/4 tsp fresh crack pepper
Calzone Skin
(Optional Calzone Crust Filling)
2 tbsp Neufchatel Cream cheese
2-3 tsp jalapeno (seeded, diced)
Preheat oven to 400 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12 inch thin crust (stretch into an oval.)
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12 inch spherical calzone skin.
Brushing Sauce
Mix all ingredients together in a small dish and sit to side until ready to use.
(Optional Crust Filling)
Mix ingredients together in a small bowl.
Filling
Heat 3 tbsp of butter in a 10 inch skillet over medium heat. Once melted add onions and caramelize for 10-12 minutes. Remove onions from skillet, add additional 1 tbsp of butter, let melt, add mushrooms, chicken, pepper and garlic salt and saute for 7 minutes.
Calzone
Sprinkle corn meal onto a baking sheet and lay skin on to it. Spread sauce over one half of the calzone skin about an inch from the edge. Evenly spread out ingredients in your desired order,finally topping with cheese. Fold uncovered skin over covered half and align the edges. (If using optional crust filling evenly spread mixture over the top outer edge before folding and twisting into the crust.) Fold and twist edges together from right to left until calzone is sealed (I tuck the last twist under the calzone for appearance.) (Make a few slits in calzone for venting if wanted.)
Place the calzone on the baking sheet on the top oven rack and bake for 20 minutes, move calzone on baking sheet to lower rack, brush with butter mixture and then slide calzone onto pizza stone and continue to cook for 15-20 minutes or until bottom is crispy and top is golden brown. Slide calzone onto a cutting board or baking sheet and slice into 4 pieces and serve hot with marinara or your favorite dipping sauce (ranch dressing, honey and olive oil with balsamic and fresh cracked pepper our our favorites.) Enjoy!
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