Hi Everyone and Happy Tuesday!!
I’m back again with my 3rd sandwich from Emeril Lagasse’s new cookbook Kicked-Up Sandwiches! I am so enjoying this cookbook! There are so many things I want to make, I don’t know where to begin!! I guess I should begin with making my Husband happy!! A happy Husband makes for a happy wife! And this calzone got my Husband to do the dishes! I’m very happy!! Thanks Emeril!! 🙂
Emeril’s recipe said to make 4 calzones, but I made two massive ones! I love to freak my Husband out and make things huge!! You should have seen his face when he saw it! He munched away while watching the Sunday football game! This recipe is so versatile that you could add anything in it, like sautéed veggies or you could even make mini calzones to serve at a party! I guarantee they would be a hit!
Here’s a picture of Emeril’s Sopressata and Genoa Salami Calzones.
Since I made Hubby his calzone, I made myself an Emeril sandwich, but I will share that with you later this week. I will tell you this sandwich has my name written all over it!!! Can you guess what my favorite sandwich includes?
- 1 lbs. Semolina Pizza Dough
- 1 cup Pizza/pasta sauce
- 1 cup chopped fresh basil leaves
- 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
- 1 cup ricotta cheese, drained
- 8 ounces smoked mozzarella cheese, cut into ½-inch cubes
- ¼ cup finely grated Parmigiano-Reggiano cheese
- ½ teaspoon crushed red pepper
- Flour or cornmeal, for dusting the pizza peel
- Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
- Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
- Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
Also, you should check out my pintrest page with everyone’s sandwiches! They all so good!!
Well time to make some more goodies!!!
Have a great day and I’ll see you tomorrow!