Hey there, foodies! Today, I'm super stoked to share with you how to make a delicious tomato paste-based calzone. And guess what? I'm in the tomato paste business, so I know a thing or two about using this amazing ingredient.
First off, let's talk a bit about what a calzone is. It's like a folded pizza, but with a more handheld and portable feel. Instead of having an open pizza, you fold it over, creating a pocket that's filled with all sorts of yummy stuff. And the star of our show today is tomato paste. You can find high - quality Tomato Paste that I supply, which is made from the freshest tomatoes and has a rich, intense flavor.
Ingredients You'll Need
-
For the Dough:
- 2 1/4 teaspoons of active dry yeast
- 1 cup of warm water
- 1 tablespoon of sugar
- 3 cups of all - purpose flour
- 1 teaspoon of salt
- 2 tablespoons of olive oil
-
For the Filling:
- 1/2 cup of Tomato Paste
- 1/4 cup of water
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes (optional, for some heat)
- 8 ounces of mozzarella cheese, shredded
- 4 ounces of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1 cup of your favorite toppings (like pepperoni, mushrooms, or spinach)
Step 1: Making the Dough
Let's start with the dough. In a small bowl, combine the warm water, sugar, and yeast. Give it a little stir and let it sit for about 5 - 10 minutes. You'll know it's ready when it gets all foamy on top. That means the yeast is alive and kicking!
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and the olive oil. Start stirring with a wooden spoon until the dough starts to come together. Then, use your hands to knead the dough on a floured surface for about 10 minutes. You want the dough to be smooth and elastic.
Once you've kneaded it, put the dough back in the mixing bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.
Step 2: Preparing the Filling
While the dough is rising, it's time to make the filling. In a medium - sized saucepan, heat up a little bit of olive oil over medium heat. Add the minced garlic and cook it for about a minute until it becomes fragrant.
Next, add the Tomato Paste and the water to the saucepan. Stir well to combine. Add the dried oregano, dried basil, and red pepper flakes (if you're using them). Let the sauce simmer for about 10 minutes, stirring occasionally. This will allow the flavors to meld together.
In a separate bowl, combine the shredded mozzarella, ricotta cheese, and grated Parmesan cheese. You can also add your favorite toppings to this cheese mixture. Set aside the sauce and the cheese mixture.
Step 3: Assembling the Calzone
After the dough has risen, punch it down to release the air. Divide the dough into two equal parts. Roll each part into a large circle on a floured surface. You want the circles to be about 1/4 - inch thick.
Spoon about half of the cheese and topping mixture onto one half of each dough circle, leaving a little border around the edge. Then, spoon about 1/4 cup of the tomato sauce over the cheese and toppings.
Fold the other half of the dough circle over the filling, creating a semi - circle shape. Press the edges together firmly to seal the calzone. You can use a fork to crimp the edges for a nice, decorative look and to make sure it's well - sealed.
Step 4: Baking the Calzone
Preheat your oven to 425°F (220°C). Place the calzones on a baking sheet lined with parchment paper or a silicone baking mat. Brush the top of each calzone with a little bit of olive oil.
Bake the calzones in the preheated oven for about 20 - 25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. You can check by gently lifting one edge of the calzone to see if the cheese is melted.
Step 5: Enjoying Your Calzone
Once the calzones are out of the oven, let them cool for a few minutes before slicing into them. The cheese will be super hot, so be careful! You can serve the calzones with a side of Tomato Sauce for dipping.
Now, I know you might be thinking about making this calzone again and again. That's why I'm here as your trusted Tomato Paste supplier. If you're interested in purchasing high - quality tomato paste for your cooking adventures, whether it's for calzones, pizzas, or any other tomato - based dishes, don't hesitate to reach out. We can have a great chat about your needs and how we can work together to make your culinary dreams come true.
References
- "The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
- "Food Network Magazine" various issues on pizza and calzone recipes