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