There are many pastries that go by the name calzoni or calsones (meaning "breeches", the Sephardic Jewish half-moon
shaped stuffed pasta). This particular dish is Italian and is more of a pizza dough stuffed with cheese and tomatoes.
These calzoni make a terrific mess in the oven, so I bake them on unglazed quarry tiles, covered with parchment paper.
The paper catches a fair amount of the dripping filling, but it's still a good idea to use only a self-cleaning oven for
this dish. We all feel particularly lucky if I've had time to make calzoni before a trip. They are a spectacular meal on
a long drive.
Stir yeast and sugar, let proof with warm water.
Put remaining ingredients in food processor fitted with the plastic blade.
Add yeast mixture, and bring to ball.
Let rise in oiled bowl, covered, for 2 hours.
Preheat oven to 450 ° . Line oven rack (upper) with quarry tiles.
- 2 1/2 tsp. dry yeast
- 4 tsp. granulated sugar
- 3-4 T. warm water
- 9 ounces milk
- 1 large egg
- 3-4 cups unbleached all-purpose flour
- 1.5 tsp. salt
Warm garlic in oil. Separate dough into 7 pieces, roll into circles. Put
mozarella, tomato, Parmesan , and spices on each piece. Close tightly.
Place on a piece of parchment paper, on the hot tiles in oven. Brush with garlic oil.
Bake 20-25 minutes, brush again with oil.
- 1 tsp. minced garlic
- 1/4 cup olive oil
- 12 ounces mozarella cheese, cut into 7 pieces
- 2 cups chopped seeded fresh tomatoes or canned diced tomatoes
- 2-3 T. grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 T. dried oregano