Whoever decided to fold over pizza dough, stuff it and bake it really came onto something amazing! These calzones are sure to be a hit in your home.
2 hr, 15 Prep Time
35 minCook Time
2 hr, 50 Total Time
- 2 tbsp olive oil
- 1 red onion, divided
- 8 mini sweet peppers, seeds removed and cut into rings
- 4 Big Mountain Mama Mia Veggie Links, sliced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 1/2 cup white wine
- 1 can of whole tomatoes
- 1 tsp sugar
- 1/2 tsp salt
- 2 bay leaves
- 1 batch pizza dough, store-bought or homemade (see below)
- 340g mozzarella, shredded
- 1 egg beaten
- Sesame seeds for sprinkling
- Pizza Dough
- 1 ½ cups lukewarm water
- 1 tsp Active dry yeast
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tsp salt
- 3 - 3 1/2 cups all-purpose flour
- For the Dough:
- Pour the water into the bowl of a stand mixer fitted with a hook attachment. Add the yeast and let sit for 10 minutes or until foamy.
- Add the olive oil, honey, salt, and a cup and a half of the flour. Mix on medium-low until a loose dough forms. Add the remaining flour in 1/2 cup increments. Once the dough is smooth and readily cleans the sides of the bowl, you’ve added enough flour. You might not need the full amount to get it to this point.
- Transfer the dough to a well-floured surface and knead until smooth and silky to the touch. Form the dough into a ball and place it in an oiled bowl. Cover and let rise until doubled in size - about an hour and a half.
- For the Sauce:
- While the dough is rising, make the sauce. Cut the onion in half. Dice one half and cut the other into half-moons.
- Heat the oil in a large skillet over medium heat until shimmering. Add the onion you cut into half-moons and sauté until just translucent. Add the peppers and veggie links and sauté until the peppers are tender and the veggie links are browned. Transfer the contents of the skillet to a large plate and set aside.
- Return the skillet to the heat, adding a little more oil if it looks dry. Add the diced onions to the pan and sauté until just translucent. Stir in the garlic and sauté for 30 seconds more before stirring in the tomato paste, oregano, basil, and crushed red pepper flakes. Sauté for a minute before deglazing the pan with the wine.
- Pour in the tomatoes and roughly break them up with the back of your spoon. Add the sugar, salt, and bay leaves. Bring the sauce to a boil, then reduce to a simmer. Let cook uncovered for 15 minutes or until reduced by half.
- Carefully transfer the sauce to a food processor and blitz until smooth. Pour the sauce back into the skillet and stir in the veggie link mixture. Simmer briefly until the veggie links are heated through.
- To Assemble:
- Preheat the oven to 450°F. Grease a large baking sheet with olive oil and set it aside.
- Deflate the dough and divide it into six equally-sized pieces. Working with a piece at a time, roll the dough out until it forms a 6” circle. Spoon some of the veggie link and pepper sauce in the center of the dough and cover with cheese. Brush a little egg around the circumference of the dough and fold the dough over itself. Pinch the edges to form a seal and transfer them to the baking sheet. Repeat with the remaining pieces.
- Brush the finished calzones with a little olive oil and cover with sesame seeds. Bake for 20 minutes or until golden brown. Let cool for 5 minutes prior to serving.
To make vegan or gluten free, use vegan/gluten-free dough
To make vegan, use vegan mozzarella and a flax egg.