Food Network: Lamb Calzone: Calzone di Ragusa

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Lamb Calzone: Calzone di Ragusa
Recipe courtesy Mario Batali

Ingredients
1/4 cup extra-virgin olive oil
2 pounds boned leg of lamb, cut into 1/2-inch pieces
1 large onion, chopped
1/2 cup red wine
2 tablespoons tomato paste
Sea salt and freshly ground black pepper
1/2 recipe basic bread dough, recipe follows
2 tablespoons fresh oregano
1 egg yolk, beaten, sprinkled with

Instructions
In a 10 to 12-inch saucepan, heat the olive oil until
hot but not smoking. Add the pieces of lamb and brown all over. Add the onions and
cook until they begin to soften, about 5 minutes. Add the wine and let it
evaporate. Dissolve the tomato paste in 1/2 cup warm water. Add the dissolved
tomato paste to the pan. Season, to taste, with salt and pepper. Lower the heat
and let the ingredients simmer for 20 minutes.

Preheat the oven to 400 degrees F.

Meanwhile, cut the dough in 1/2. Using a lightly floured rolling pin, roll out
into 2 rounds about 12-inches in diameter. Coat the paddle with the sea salt.
Place 1 dough round on the paddle spread with coarse sea salt.

Once the stew is done simmering, spoon 1/2 the stew over the dough that is already
on the paddle. Fold dough over, using your fingers to crimp and seal the edges
shut. Prick the pie all over with a fork and, using a pastry brush, brush with the
beaten egg yolk. Repeat with remaining dough and stew. Bake until golden brown,
about 20 to 25 minutes.

Basic Bread Dough:
3/4 cup warm water
1 package yeast
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups all-purpose flour

Combine the water, and yeast in a large bowl and stir
until dissolved. Add the salt and the olive oil and mix thoroughly. Add 1 cup of
the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of
the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour
as possible.

Bring the dough together by hand and turn out onto a floured board or marble
surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the
dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the
warmest part of the kitchen for 45 minutes.

After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion
into a round. Cover again and let rise for 15 minutes. The dough is now ready to
be used.

Yield: 2 loaves