Stromboli & Calzones

For the dough we use Alton Brown's pizza dough recipe, except that we don't split it like the instructions say.  It is best to prepare this a day ahead of time.

Italian Stromboli
5 oz. Genoa Salami
5 oz. Large Pepperoni
5 oz. Cappicola
5 oz. Ham
6 oz. Mozzarella Cheese

Veggie Stromboli
2 cups spinach
1 cup broccoli
6 oz. Crimini / Baby bella mushrooms
4 oz. roasted red peppers
4 oz. Sun dried tomatoes
6 oz. Mozzarella cheese

1. Preheat oven to 500°.

1. Make pizza dough and stretch into a rectangle.

2. Layer ingredients one at a time leaving some room around the edges.

3. Roll the dough and seal all the edges.  Cut slits into the top so it doesn't explode.

4. Bake for about 8 minutes or until the dough is golden brown.


Calzone

6 oz. Mozzarella cheese
6 oz. Ricotta cheese


1. Preheat oven to 500°.

1. Make pizza dough and stretch into a circle.

2. Place cheeses on one side of the dough leaving about an inch of dough around the edge.

3. Fold the dough in half and seal the edge.  Cut slits into the top so it doesn't explode.

4. Bake for about 8 minutes or until the dough is golden brown.


Sauce (called gravy in South Philly)
Olive Oil
1 small onion
3 cloves garlic
2 cans stewed tomatoes
Fresh Basil- about 8 - 10 leaves
2 tsp. oregano
1 cup chicken stock
Salt
Pepper

1. Heat enough olive oil to coat the bottom of a stock pot over medium heat.

2. Sautee onion for about five minutes, then add crushed garlic cloves and sautee for another minute.

3. Add the tomatoes, chopped basil, oregano, and chicken stock.  Bring to a boil, and then reduce heat to low and simmer for 3 hours.

4. Add salt and pepper to taste.  To achieve your desired consistency use an immersion blender or food processor to puree some of the sauce.