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Breakfast Calzone Recipe: Bon Appetit Magazines Travel Issue 2018

Breakfast Calzone Recipe: Bon Appetit Magazines Travel Issue 2018

One of the best parts of any given weekday is opening my mailbox to find a bright glossy magazine staring back at me. I love ripping the plastic cover off and delving into the material that is covered within, each shiny page flipping through my fingers. Two days ago I received the new issue of Bon Appetits Travel Issue. I especially loved that it was covering Italy. I quickly turned through each page and my eyes focused in on the breakfast calzone recipe. It seemed pretty no fuss and something that even my picky parents may enjoy. The following day I headed to my local Publix supermarket where I know they make fresh pizza dough daily and grabbed a pound of dough from the bakery.

calzone lilchefchic salami

I followed the recipe as stated and did the ol’ switcheroo with the nduja that’s called for in the recipe and instead used salami as well as some sliced ham. Rosemary is my least favorite herb so I used thyme but made no changes to the bones of this bread breakfast. As far as rolling out your pizza dough, make sure to flop it on a lightly floured work surface to prevent sticking. Use a rolling pin to stretch out, rolling from the center out. If you feel like being a jazzy pizza prep person you can stretch the dough in your hands like what is done in this super informative video I found on youtube.

 

The recipe did say you can cook your calzones on a griddle set over a grill or in a cast iron pan. I chose the latter in this case as I halved the recipe and made only 4 calzones. I also cooked them a couple of minutes longer on each side to ensure the pizza dough was cooked through.  It is important to make sure that the entire surface area of the dough is touching the hot skillet so press down lightly on the dough with a spatula to ensure even cooking. It does call for oiling and salting the tops and bottoms of the ‘zones but I honestly would just salt the tops after oiling both sides. With the salami and cheese it can become a salt lick very quickly.

cooked calzone lilchefchic

My family loved the calzones and I made some potato hash on the side to round out the meal. I was even able to save a half ‘zone for breakfast this morning that I threw in the microwave for a few seconds wrapped in a paper towel. It was killer with my cup of coffee this morning. Next up to try in this issue is the Rhubard custard cake on page 48. I’m verrrry excited! Having a subscription to this amazing magazine is the best option for anyone that loves food (or likes to to look at pretty pictures:) )

Here’s the recipe (verbatim) from the mag:):


INGREDIENTS:

2 1-lb. 6-oz. balls of pizza dough, room temperature
All-purpose flour (for surface)
6 oz. Fontina cheese, grated (about 2 cups)
1 cup whole-milk fresh ricotta
4 oz. nduja
8 large egg yolks
1 Tbsp. finely chopped rosemary
Extra-virgin olive oil
Kosher salt

Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don’t have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8×6″ oval. Spoon a heaping ¼ cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.

Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.

 

 

bonappetit lilfchefchic calzone

What’s been your experience with Bon Appetit and the stories/recipes? What are your favorites?



18 thoughts on “Breakfast Calzone Recipe: Bon Appetit Magazines Travel Issue 2018”

    • Thanks Eric! Mine was too…even when I sunk my teeth into this comforting lil ‘zone. 🙂

  • Omg!

    I literally tried to eat my computer screen! That looks so good! It’s not everyday you see Nduja in a recipe. I like the way you found a substitute on the fly. I may have to give this recipe a whirl. I absolutely love Calzone!

    Thanks for the awesome post Jennifer !

    • Lol. Thanks Steven! It’s such a simple recipe and ready in no time. My family loved it for dinner-breakfast..especially with the side of pan roasted potatoes. 🙂

  • Is there a way to adapt these recipes for any health related reasons?

    For example, can you make this a glutton free recipe if I was allergic to gluten?

    Also, I am curious to know if a vegan version of this would be just as tasty as the original recipe that you have posted.

    • Hi Jessie! Thanks for the comment. This dough was purchased from my local market and is definitely a convenience item. I’m sure there are ready made gluten free pizza dough’s in your local specialty market or it can always be made from scratch using gluten free flour. Local pizzeria’s oftentimes will sell you their own dough (gluten free as well) if you ask. A vegan version would of course be just as good since the ingredients are really versatile. For a vegan version I would just load up on some super fresh veggies sauteed in a little garlic and top with a vegan spread of your choice…pop it in the pan and go!

  • Ok, so now i’m hungry…. I don’t eat those meats though. u might make me reconsider.. it looks great….But i can omit or change out with some chicken strips…. but seriously.. i’m hungry now…. Thanks for sharing lol…

  • I’m always looking for new recipes, so I’m sure I’ll be visiting your site again. I saw some awesome looking meals I have to try! Thanks!

  • Just reading this is making my mouth water! I am a super clutz in the kitchen so when I DO attempt to do this it will look nothing like what is pictured I’m sure.
    I noticed you swapped out some spices when you made your own version of this recipe. How do you know what will go with what? This is what I struggle with. If I don’t follow the recipe to a T, all is lost lol! Any advise will be greatly appreciated. I look forward to reading your response. Thanks for your time.

    Cheers,
    Jeff

    • Have faith Jeff! I swapped out the herbs because Rosemary kinda makes me cringe..hahaha. Thyme is one of my favorite herbs and a good substitute for Rosemary. I spent many years working in kitchens but the main thing that tells me what to use is my nose and taste buds. lol I’d say follow the original recipe to a T as you said you normally do and let the culinary force guide you! Thanks for taking the time to comment!

  • I love eating. Although I wasn’t given the same talent in cooking as my family, I still do cook and follow recipes either from Youtube or sites like this. And because I can imagine your happiness by the way you related how your family enjoyed it, it makes me wanna try this recipe right away!

    • Thanks Mrs. Kong (looove the name:) ). I loooove eating too. And you’ll love it even more when you give this recipe a try:)

  • This is great and the recipe just sounds so delicious! This is useful as I like to look at new recipes from time to time, thank you for sharing!

    • Thanks Sarah! Keep checking back for more ideas like this guy from Bon Appetit as well as recipes that I create in my kitchen:)

  • Umm… YUMMMMM. I just ate supper but if this was put in front of me right now I would eat it all proudly. Looks freaking amazing!!

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