We have homemade pizza in one form or another about every other week. We have tried all sorts of toppings, but haven’t done calzones in years. Calvin saw a commercial for some pizza place that had a crust-topped pizza. He thought it looked good and I remarked that we could do that, but ours would be better. Somehow that morphed into making calzones.
Rich had seen a menu for a local restaurant that only does calzones, with a fig and bacon version that intrigued him. When I made these, we didn’t have any figs, but we had a lot of dates, so I thought we would substitute. I wasn’t sure about the combo, so I used only a few bits of date and crisp bacon in each small calzone. As soon as we ate our first ones, we realized that we had made deconstructed bacon-wrapped dates in a pocket. Next time I will use more dates and bacon to really get the flavor.
The rest of the filling was shredded mozzarella, roasted garlic, ricotta and olive oil. Calvin had his without the dates and bacon, to make inside out white pizza. We made extras of his for him to have as after school snacks (and because we ran out of bacon).
The instructions and assembly seem like a long process. You can do this in steps – make the dough the day before or in the morning, cook the bacon and chop the dates when you have a minute, shred the cheese and chop the garlic ahead of time. If you aren’t doing it all at once it won’t be as daunting.
As you can see from the pictures, our calzones are irregular shapes. Calvin was helping me and the goal was to get dinner made so we could eat. Aesthetics went out the window in favor of teenage help to get dinner on the table. And, as always, they tasted just fine, even if they weren’t pretty.
The following recipe doesn’t have exact amounts, because I was winging it, which you should too. Use what you have and see what works. Just remember not to fill the calzones too full or you will have leaks. Not that leaking cheese is all bad, since it browns on the pan and makes a nice addition to the calzone, but sometimes it makes a pathway for all of the filling to escape, leaving you with an empty shell.
Have fun with your calzones and post in the comments if you have a favorite filling idea.
Bacon and Date Calzones
From The Cook’s Life
Makes 10-16 calzones, depending on size
I am giving only approximate amounts, since I didn’t measure and you need to adjust to your tastes.
1 recipe whole wheat pizza dough, mixed and risen (or your preferred dough)
Garlic, roasted and mashed, or minced if raw (4 cloves roasted, 1 or 2 if raw)
4-8 slices cooked bacon, crumbled
6-12 dates, diced
1-2 cups shredded mozzarella
½-1 cup ricotta, whole milk preferred (do not use fat free)
Parmesan cheese, grated
Preheat oven to 425 degrees. Line two baking sheets with parchment paper or lightly grease.
Divide dough in half on a floured surface. Cover one half of dough to keep it from drying out while you work with the other half.
Roll dough out to a rough square or rectangle, about ¼ inch thick. Cut dough into 5-8 squares – size will depend on how big you want your calzones.
As you fill your squares, be sure to keep the edges free of any toppings so the dough will stick together when you seal the filled calzone. Drizzle about ½ teaspoon of olive oil in the middle of half of each square (the other half will be the top and gets no filling).
Spread a little garlic on each oiled square. Top garlic with bacon, dates, a little mozzarella and a tablespoon, or less, of ricotta. Add a sprinkling of Parmesan to each calzone. Make sure you don’t over-fill your calzones, or you will have trouble encasing the filling in the dough and you will have leaks.
Fold the empty side of dough over the filling of each calzone and press the edges to seal. Use a little water as glue if the dough doesn’t stick to itself. Transfer the calzones to the prepared baking sheet and sprinkle each with a little more Parmesan, if desired. Prick the tops with a fork to make steam vents.
Repeat steps with remaining dough and topping ingredients.
Bake calzones for 15-25 minutes, or until golden brown on top and bottom. Baking time will depend on size. Check them after 10-15 minutes to make sure they aren’t getting too brown.
Let calzones cool on baking sheet about five minutes before serving. These store well – reheat in the oven or a toaster oven for best results.