Real Simple magazine had a recipe I knew I had to try as soon as I saw it featured on another blog: three-cheese calzones. I had also heard an ad on the radio for the Pizza Hut “P’Zone” which intrigued me. Not to buy it, but to try and make my own.

Fans of Seinfeld may remember the genius episode called The Calzone where George Costanza wins his way into the stomach of his boss by bringing him a calzone to eat everyday. As usual, hijinks ensue and the calzone runs are no more following an unfortunate and awkward “George moment.”

Anyhow, calzones are Italian “hanging sacks” of meat, cheese and tomato. Traditionally, that is. In North American they are served with a sauce, and that’s how I did mine. The recipe is actually probably a bit more closely related to stromboli, but I’m not going to be that picky.

Three-Cheese Calzones with marinara sauce

(makes four)

1 pound refrigerated pizza dough
1 cup fresh ricotta
1 cup grated mozzarella (4 ounces)
1/4 cup grated Parmesan (1 ounce)
1 bunch spinach, thick stems removed and roughly chopped (5 cups)
Black pepper
1/4 pound thinly sliced salami (I used capicollo plus mortadella for an extra meat hit)

2 tablespoons olive oil
I added some meat (mortadella) and some extra cheese (provolone)

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.

Layer the salami on one side of each round of dough and top with the cheese mixture. I also added a layer of provolone cheese and mortadella. Fold the dough over the filling and pinch the edges to seal.

Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Rolling the really springy dough

Marinara sauce

3 tablespoons olive oil
2 onions, chopped
1 garlic clove, minced
2 1/2 cups peeled, seeded, diced tomatoes (I used canned)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon sugar
3 tablespoons fresh basil, chopped
Salt and pepper

Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally, about 1 hour. Season with salt and pepper.

You could just buy sauce if these seems like too much work, but it was really good. In fact, I kept eating it on crackers as I was making it. It was super chunky.

Layering the capicollo

Brushing with oil

So, these ‘almost’ homemade calzones were a hit. I say almost, because the dough was store bought Pillsbury. It was a bit sweet. Maybe next time we’ll try our own dough.

They were even better the next day for lunch.