Welcome, welcome, it’s time for some #SundaySupper, y’all! Our theme this week is Stuff, Roll, and Wrap, which seemed perfect for me because I’ve been craving burritos like nobody’s business lately. But then I realized that by sheer coincidence, or fate, or something, this week’s Sunday Supper lined up with my already planned Pizza Week. So I just can’t do a burrito for today. It has to be a calzone. Hopefully, you understand…
Calzones fall into that irritating category of foods that usually smell and look better than they actually taste. You order one out, the smell is intoxicating, you’re all but drooling when it’s served to you, you take a bite…. Annnnnndddd, disappointment. The taste is usually quite a let-down.
Not so with this one, my friends. Turns out, this problem is fairly easy to rectify at home. in fact, I’ve always found calzones to be so easy to make at home, and to make really well at home, that I really can’t fathom how restaurants and take-out places manage to screw them up so much.
As you can probably guess, this one is really amazing. Cheesy, gooey, salty, and full of flavor. Try it soon. You’ll love it. Promise.
And please do not forget to check out the rest of my wonderful #SundaySupper crew!
Source: adapted from Weeknights with Giada by Giada de Laurentiis
Cornmeal, for dusting
Flour, for dusting
1 lb. pizza dough
8 oz. fontina cheese, shredded
¼ cup grated Parmesan cheese, plus extra for dusting
4 oz. thinly sliced Genoa salami, chopped
1 red bell pepper, roasted, peeled, seeded and chopped
¼ cup pitted Kalamata olives, coarsely chopped
¼ cup olive oil
1 large egg, beaten
Fresh ground black pepper
8 oz. tomato sauce
½ tsp dried oregano
Kosher salt and black pepper, to taste
Place an oven rack in the center of the oven. Preheat the oven to 450 F. Sprinkle a heavy baking sheet with cornmeal.
On a lightly floured work surface, roll out your dough into a 13-inch circle, about ¼ inch thick. Transfer the dough to the prepared baking sheet.
In a large bowl, combine the fontina, parmesan, salami, roasted red bell pepper, olives, and olive oil. Spoon the mixture onto half of the prepared dough, leaving a 1-inch border.
Beat the egg lightly in a small bowl, then use a pastry brush to lightly brush the egg around the border of the dough.
Carefully fold the unfilled side of the dough over the filling, and pinch the edges together to seal. Brush the top with egg, then sprinkle with black pepper and parmesan. Use a sharp paring knife to cut a few slits across the top of the calzone, to let steam escape.
Bake the calzone for 20 to 25 minutes, until the top is golden brown. Cool for 5 minutes. While the calzone is baking, make the dipping sauce by combining the tomato sauce with the oregano, salt and pepper. Pour into a bowl or into individual ramekins.
When the calzone is ready, cut into slices and serve with the dipping sauce. Enjoy!
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots