Combining the irresistible flavors of an Italian pizza with the convenience of a handheld vessel for on-the-go enjoyment, calzones have been an Italian lunch favorite since the 18th century. First invented in Naples, calzones were a simple solution to utensil-free lunch breaks. Like pizza, calzones can serve as an opportunity to play with any myriad of flavor combinations; from classic cheese sauce and meats, to goat cheese and fig jam with prosciutto. Stuffed with ricotta, mozzarella, tomato sauce, sausage and basil, our Corleonese Calzone delivers the rustic flavors of Sicily encased in an equally rustic ancient grain pizza dough. We’d recommend cracking open a cold Messina, sitting back and savoring every minute while you’re transported to the old country.

CORLEONESE CALZONE

Serves 4

Bona Furtuna Ancient Grain Rustic Pizza Dough

INGREDIENTS

▢ 3 1/2 cups Ancient Grain Pizza Flour
▢ 1 1/2 cups warm water
▢ 1 tsp active dry yeast
▢ 1 tsp granulated sugar
▢ 1 Tbsp fine sea salt
▢ 2 Tbsp Extra Virgin Olive Oil

DIRECTIONS

1. Whisk the dry yeast, sugar, and warm water together in a large bowl and leave to activate the yeast for about 5 minutes. When the yeast has dissolved and foamed to the surface, add 1 tbsp olive oil and the flour and mix together with a wooden spoon or spatula until it just comes together. Scrape down the sides of the bowl and cover tightly with plastic wrap for thirty minutes.
2. Turn out the dough onto a lightly floured surface and knead 1 tbsp fine sea salt into the dough until the dough reaches a smooth elastic consistency.
3. Clean out the bowl, oil the inside with 1 tbsp olive oil, and place the dough back into the bowl, turning it over to coat the dough in oil. Cover the bowl with plastic wrap and refrigerate for 12-24 hours.
4. 4 hours before you’re ready to make your pizza, turn out the dough onto a floured surface and divide it into four equal pieces. Working piece by piece, fold the dough in on itself until the dough is smooth and round. Place the seam side down and cover the dough for 3-4 hours.

Corleonese Calzone

INGREDIENTS

▢ 1 Rustic Pizza Dough, split into 4 balls
▢ 1 cup fresh ricotta cheese
▢ 1/2 cup shredded mozzarella
▢ 1/4 cup fresh torn basil
▢ 1/2 cup Oregano Marinara
▢ 1/2 lb Italian sausage

DIRECTIONS

1. Preheat your oven to 500°F.
2. Place a heavy-bottomed pan over medium-high heat and cook off the sausage, stirring with a wooden spoon to break the sausage apart. Once the sausage is cooked through and browned, remove from heat and set aside for assembly.
3. Combine the ricotta, mozzarella and basil in a medium-sized bowl and stir to combine. Season with salt and pepper.
4. Line a metal sheet pan with parchment paper. On a lightly floured surface, roll out your dough. Spread a spoonful of Oregano Marinara onto one half of each rolled out dough. Place equal parts of the cooked sausage on top of the marinara, and then spoon ¼ worth of ricotta mixture on top of the sausage. Brush the edges of the dough with water. Fold the dough in half, pinching the sides together. Brush the tops with olive oil and transfer the calzones onto your baking sheet. Bake until the crust is firm and browned; approximately 12-15 minutes.
5. Allow the calzones to cool for 10 minutes before serving.
6. Mangiamo.