Summer Calzones w/ Corn, Tomatoes & Bacon
Servings
8
Servings
8
Ingredients
Calzone Dough
Filling
Instructions
Dough
  1. In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
  2. When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
  1. In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
  2. To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
  3. Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
  1. On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
  2. On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
  3. Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
  4. Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
  5. Preheat oven to 350 F.
  6. Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.