We like the slow-rise pizza dough best of all for the calzones, but the Classic Pizza Dough works very well, too, and is ready in an hour. Calzones are half-moon-shaped turnover pizzas whose dough edges are crimped to hold together. They are cheesy and gooey, typically filled with ricotta, mozzarella, Parmesan, or provolone cheese.
- Yield: 4 Calzones
- 1 recipe Slow-Rise Pizza Dough using either variation: Garlic and Herb Pizza Dough or Whole Wheat Pizza Dough
- All-purpose flour for dusting
- 1 cup cooked and crumbled fresh Italian sausage
- ½ cup ricotta cheese
- ¼ cup grated Pecorino Romano cheese
- ¼ cup grated fontina cheese
- 0.33 cup artichoke hearts ( jarred or canned)
- 3 tablespoons chopped sun-dried tomatoes
- 1 Lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Prepare a medium-hot fire in your grill.
- When ready to grill, divide the dough into 4 portions. Roll them into rounds about 6 inches in diameter on a lightly floured surface.
- In a food processor or a bowl, combine the sausage, ricotta, Romano, fontina, artichoke hearts, sun-dried tomatoes, lemon zest, and lemon juice. Pulse to combine. The mixture should be chunky. Spoon equal amounts of the mixture into the center of each circle of dough, spreading to within 1 inch of the edge. Fold over each circle of the dough to form a half-moon. Crimp the dough edges to seal in the stuffing. Place the calzones directly on the grill grates or on a hot griddle and grill for about 3 minutes per side, until nicely browned. Serve at once.