The Standard Calzone
- 1-1/4 pounds Idaho® Fingerling potatoes
- 6 eggs
- 12 ounces breakfast sausage
- 36 ounces pizza dough, divided into 12 3–ounce pieces
- 8 ounces mixed grated cheese such as Parmesan, Pecorino, Romano
- 1 teaspoon chopped parsley
- large pinch of salt
- fresh ground black pepper
- extra virgin olive oil
1) Preheat oven to 450°F. Coat Fingerling potatoes lightly with olive oil. Roast 20 minutes or until cooked through. Slice into 1/2-inch pieces. Set aside.
2) Scramble eggs. Set aside.
3) Cook breakfast sausage. Crumble. Set aside.
4) After the sausage is cool, mix all ingredients together in a bowl. Add the cheese and toss to incorporate. Adding cheese to the mix helps hold ingredients together.
To prepare one calzone to order (see note*):
1) Preheat a pizza stone in oven at 450°F.
2) On a floured work surface, flatten a piece of dough with fingertips and stretch or roll into a 6-7-inch round.
3) Place about ½ cup filling per calzone within half inch of edge of dough. Place dough on a floured pizza peel. Sprinkle filling with parsley, salt and pepper, and the remaining Drizzle with oil.
4) Fold the un-topped half of the dough over the filling. Press the edges of the dough together. Twist the edge of the dough moving along entire edge of calzone to crimp closed. Brush top with olive oil.
5) Turn oven to broil. Give the peel a quick shake to be sure the calzone is not sticking to the peel. Slide the calzone off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temperature to the highest bake setting and bake for 5-10 minutes, watch carefully to avoid burning. Turn calzone with tongs for even browning if needed.
6) Serve hot.
*Note: Calzone can be filled and refrigerated up to 24 hours. Baked calzone can also be reheated.
Food Styling notes:
3 oz dough doesn’t seem like enough but does stretch into thin 6-7 inch round.
Amount of filling seems small but is enough when baked. May need to add a few extra pieces of potatoes and melted cheese in cut half for photo.