Ingredients
- 1 ball of basic pizza dough (enough dough for 1 pizza)
- 1 tablespoon olive oil
- Salt and white pepper
- 1/2 cup thick pesto
- 1/2 cup roasted garlic
- 1 cup diced Italian sausage, cooked
- 1 red pepper, roasted, peeled, seeded and julienned
- 2 tablespoons chiffonade of basil
- 4 (1/2-inch) slices of fresh Mozzarella cheese
- 1 egg, beaten
- 1 cup spicy tomato sauce, hot
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped chives
- 1 tablespoon brunoise red peppers
Directions
Preheat the oven to 500 degrees. Place the dough out onto a floured surface. Roll the dough out to form a 12-inch circle. Spread the pesto over one half of the dough. Layer the garlic, sausage, peppers, and basil, alternately over the pesto. Lay the Mozzarella cheese over the basil. Fold the other side of the dough over the filling and pinch the edges to seal the calzone. Make three slashes across the top of the calzone. Place the calzone on a parchment-lined baking sheet. Brush the calzone with the egg wash. Bake for 20 to 25 minutes or until golden. Spoon the sauce in the center of the plate. Slice the calzone in half and place in the center of the sauce. Garnish with the grated cheese, chives and brunoise peppers.
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By Dianne1974
Ormond Beach, FL
on March 07, 2011
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Very very good! I do agree 500 degrees is too high! So, I tried 450... In 15 minutes it was golden brown! So 20-25 minutes too long! I am planning on making this again but as a pizza and with tomato sauce. No parchment used, just Olive oil on the pizza pan. Truly a delicious combination of flavors! YUM YUM YUM : Emeril Rocks! Update: I made the pizza and added sauce. It was OK but the sauce overpowered the pesto, garlic, etc... everyone agreed - the calzone was much better!
By 100% mexican
on March 07, 2011
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Thank you. I am going to make this recipe at 450 or 425 (like any other calzone recipe. But i really don't think that Emeril it's the one editing the recipes. I agree... He rocks :
By abes292_12508787
New York, 72
on February 07, 2010
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500 degrees is too high for this recipe. The parchment paper started to burn as well as the actual calzone. Emeril would have never allowed this to happen. Please revise the recipe for the sake of others.
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