Author: Pizza Today
Recipe type: sandwich
- 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
- Roll out the ball into a 12- to 14-inch round.
- 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.
- 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.
- Enclose the dough with a calzone crimper, fork or by folding the dough in a crimp-like fashion.
- Make one slit vertically in the horizontally placed calzone. This will be the hole where the cheese and steam can escape.
- 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.
- Place on a parchment covered tray or pizza tray and place in an oven at 425 F for 12 minutes.
- After the time has elapsed, check for doneness and turn the calzone to enable proper cooking.
- Cook for another 2 to 5 minutes to ensure internal doneness.
- Place on a marinara-covered plate (or add sauce on the side) and cut the slit open to let the cheese run out.
- Grate aged Gouda on top of the calzone and add flat-leaf parsley for garnish.