Calzones with Roasted Eggplant and Red Pepper

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Calzones, like other turnovers, are comfort food that can be eaten on the run. But I’ve always found them to be too delicious not to sit and savor. And although they are often considered folded-over pizzas, they do pizza one better in giving you more of the tender crust, browned all the way around, that also serves as insulation to keep your filling hot and melty. I developed this particular Jewish-Italian themed recipe in honor of the holiday of Purim, and you can read my full post (along with the recipe) on the Jewish Food Experience site—where you can also find lots of great ideas for Purim—hamantashen galore!—among many other things—so do check it out.

Here a few highlights of these calzones in progress.

Slice the eggplant into about 1/2-inch cubes.

The dough for calzones is a little denser than that for pizza. To get the right texture, knead it for about 10 minutes.

Sorting the two vegetables into six piles makes it easy to evenly distribute them within the calzones.

Place the fillings on the bottom half and leave a border.

Fold the top down, and leave part of the lower edge exposed.

Fold the lower edge up, crimp, and then gently twist it inward all the way around. Two purposes—it helps keep your calzones closed during baking and looks pretty when finished. Don’t worry if they don’t look pretty, though—they will taste great.

Let your calzones cool off just a bit. Serve them with grated Parmigiano-Reggiano cheese and marinara sauce for dipping if desired.

Buon appetito!

 

 

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