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Onion Calzone

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Source: The Italian Gourmet

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Active Time:  35 Minutes
Total Time:  2 Hours 20 Minutes
Yield:  Serves 4

Found in Apulia, this calzone differs in shape from the classic Neapolitan one, being in fact a filled pie (very large ones are made in some restaurants) rather than a circle of pizza dough folded in two.

RECIPE INGREDIENTS

For Dough:

3/4 oz dried or 1 1/2 oz fresh yeast

1 cup lukewarm water

3 1/4 cups all-purpose flour

2 tablespoons olive oil

For Flling:

1 lb onions, sliced

2/3 cup olive oil

12 little tomatoes, coarsely chopped

6 1/2 oz black olives, pitted

1/3 cup capers

3 anchovy fillets, chopped

1 sprig flat-leafed parsley, chopped

salt

3/4 cup grated pecorino cheese

DIRECTIONS

If you prefer not to make the dough you can use a yeast dough purchased from your local bakery. Otherwise, mix the yeast with the lukewarm water. Set aside to foam. Heap the flour in a mound on a pastry board and make a well in the center. When the yeast is foamy, add it to the flour along with the olive oil. Knead, adding sufficient lukewarm water to make a smooth, soft dough.

Divide the dough in half. Roll out one half into a sheet and line an oiled 14 in pie dish with it. Cover with a cloth and set aside to rest for 30 minutes. Cover the other piece of dough and set aside to rise. Meanwhile, in a wide shallow pan, sauté the onions in half the oil until soft but not colored. Add the tomatoes and the olives and fry gently for a few minutes to blend the flavors. Add the capers, anchovies and parsley. Mix well and season with salt. Cook for about 10 minutes. Set aside to cool to lukewarm.

Preheat the oven to 475 degrees F. Stir the cheese into the onion mixture. Fill the pie shell with this mixture. Roll out the second sheet of dough. Cover the filling with it and seal the edges well. Brush the top crust with the remaining olive oil and bake in the oven for 30 minutes. Serve hot.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

982

Fat. Total:

60g

Fiber:

Carbohydrates, Total:

91g

Sodium:

1121mg

% Cal. from Fat:

55%

Cholesterol:

19mg

Protein:

24g

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