New Blog Design + @Emeril Sopressata Calzone Recipe – #SeriousSandwich

Today marks 6 years that Farmgirl Gourmet has been around in the blogosphere.  Can you believe it?  4 of those years were spent as the “if I remember to do it” website, but the last 2 have been a whirwind of posts, working with brands like Emeril Lagasse and others and just the most amazing rollercoaster ride ever.  I hope I never have to get off of it.  Updating my blog from Blogger to WordPress was a decision I made over a year ago.  Being the control freak that I am, I wanted to do it all myself.  Therefore…a year and a half later, here we are.  It’s not completely perfect yet, but I didn’t want to wait a second longer.  Here’s a little stroll through the past iterations of Farmgirl Gourmet via Way Back Machine.  Such a cool tool if you want to see how websites have improved over the years.

I hope you enjoy the more visually new and improved Farmgirl Gourmet.  Let’s go make some of Emeril’s tasty calzones?  Shall we?

Today is the day!!  Yes, it’s my blogiversary, but it’s also the day that Emeril’s new book Kicked-Up Sandwiches hits the bookshelf!  CONGRATS EMERIL!  This is a great book filled with every kind of sandwich you can imagine.  Each one has tantalized our taste buds with deliciousness.  Especially those peanut butter cookies.  OH BABE!  I will be starting a giveaway for the book on Saturday, so don’t go buy it just yet.  Well, unless you can’t wait….I can’t blame you.  It’s delicious!  Just like this calzone recipe.  I am a sucker for a good calzone and Emerils recipe hits the nail on the head.   Thanks to Emeril and the folks at Morrow Cooks for allowing us to publish a few of the recipes before the book is released.  Speaking of that, if you’d like to preorder/order online click here or here.  Stay tuned for my book giveaway!  Alright, I’m hungry, how about you?

Sopressata and Genoa Salami Calzones

Yield: 4 Calzones

I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don’t have to eat them right out of the oven, either—they travel well, so pack your picnic basket! 1 recipe Semolina Pizza Dough (page 298)

Ingredients

    For Calzones:
  • 1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
  • 1 cup chopped fresh basil leaves
  • 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
  • 1 cup ricotta cheese, drained
  • 8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • Flour or cornmeal, for dusting the pizza peel
  • Quick Tomato Sauce for Calzones:
  • 1 3/4 c ups
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • One 28-ounce can whole peeled tomatoes, drained and pureed
  • 1 sprig fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Instructions

    Calzones:
  1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
  2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
  3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
  4. Quick Tomato Sauce:
  5. Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside until ready to use.
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