So, I bought a pair of skinny jeans the other day…
I truly believed this would be a trend I never caved on, but much like my declaration that I’d “never” wear capris or 3/4-length sleeves, my stand against skinny jeans ended abruptly, courtesy of an after-Christmas clearance sale.
2014 is the year of trying new things, apparently.
I’m choosing to celebrate with cheese-stuffed bread. That’s probably not rational, but I can justify it three ways: (1) it’s winter, (2) it’s playoff season, and (3) the baggy shirts you can wear with skinny jeans cry out for eating more comfort food, right? Regardless, I’ll place a calzone above a pair of skinny jeans any day of the week.
If you’re intimidated by making calzones, don’t be. These bad boys are so easy to put together.
You can make your own pizza dough (that, too, is simpler than you think) or, just buy some. There’s no shame in that. There are really good frozen pizza doughs, and my grocery store even has a little refrigerator beside the bread display in the bakery that has little bags of pizza dough that are ready for you to take home. Go either way with this.
If you’re buying your dough, just make sure to read the package for thawing / rising directions. You can also go the long or short route with the dipping sauce. I just used a good jarred sauce for dipping, but go ahead and make your own if you prefer.
New jeans and new calzone recipes. I really like the way this year is starting off.
- 1 lb. pizza dough
- 1 T. unsalted butter
- 2 large Spanish onions, thinly sliced
- Up to ¼ cup dry white wine
- 1 ½ cups whole milk ricotta
- ⅓ cup grated parmesan cheese
- 6 oz. fontina cheese, grated
- 2 cups cooked chicken, cubed
- 1 tsp. chopped fresh thyme
- ½ tsp. kosher salt, plus more for seasoning
- ¼ tsp. freshly-ground black pepper, plus more for seasoning
- 1 egg, lightly beaten
- Prepare pizza dough (if making) and let rise (if making or buying).
- In a large, non-stick skillet, melt the butter over medium heat. Add sliced onions, season with salt and pepper, and stir to coat with butter. Cook onions over medium heat for about five minutes then turn heat down to low. Cook slowly over low heat, stirring occasionally, until onions are deeply golden brown, about 50-60 minutes. (If onions begin to stick to the bottom of the pan, pour a little bit of wine into the pan, as needed, to deglaze). Set aside to cool slightly.
- Meanwhile, in a medium bowl, stir together the ricotta, parmesan, fontina, chicken, thyme, salt, and pepper. Give the mixture a quick taste to check for seasoning, as cheeses can vary in saltiness. Add more salt if needed.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Divide the pizza dough in half. On a floured surface, roll one half of the dough out into a rectangular shape, approximately 12” x 14”. Brush around the outside border with the egg wash.
- Spread half of the cheese mixture down the center of the long side of the rectangle. Top the filling with half of the caramelized onions. Fold the sides of the dough up over the filling, and pinch the top and sides of the dough together to seal. Brush the calzone with egg wash, and place it on the baking sheet. Sprinkle the top lightly with salt and pepper.
- Repeat with the other half of the dough, cheese mixture, and onions.
- Bake calzones for 16-18 minutes until golden brown. Serve with tomato sauce on the side.