Gouda Calzone
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 9-ounce proprietary dough ball
  • 6 ounces aged mozzarella
  • 1 ounce fresh spinach
  • 1 ounce fresh mushroom
  • 6 slices of Genoa Salami or similar salami, cut into small strips
  • 2 ounces at least 2-year-old aged Gouda
  • 2 ounces smoked Gouda
  • 2 ounces young, red wax Gouda
Instructions
  1. Roll out the ball into a 12- to 14-inch round.
  2. Place the mozzarella on the bottom half of the round, followed by the spinach, fresh mushroom, salami and the three cheeses. Leave a border of ½ inch between the fillings and the edge of the dough.
  3. Fold the top of the round dough down over the toppings, making sure that the toppings are secure. Be careful not to prick the dough with spinach stems.
  4. Enclose the dough with a calzone crimper, fork or by folding the dough in a crimp-like fashion.
  5. Make one slit vertically in the horizontally placed calzone. This will be the hole where the cheese and steam can escape.
  6. Option: Slather with your choice of garlic butter for flavor, extra-virgin olive oil to not have a burned look or egg-wash to enable a shiny look.
  7. Place on a parchment covered tray or pizza tray and place in an oven at 425 F for 12 minutes.
  8. After the time has elapsed, check for doneness and turn the calzone to enable proper cooking.
  9. Cook for another 2 to 5 minutes to ensure internal doneness.
  10. Place on a marinara-covered plate (or add sauce on the side) and cut the slit open to let the cheese run out.
  11. Grate aged Gouda on top of the calzone and add flat-leaf parsley for garnish.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/gouda-calzone