Sopressata & Genoa Salami Calzones #SundaySupper
Author: Emeril Lagasse (c) 2012 by Emeril/MSLO Acquistiions Sub, LLC and used with permission by HarperCollins
Cook time: 16 mins
Total time: 16 mins
I did use Emeril's Semolina Pizza Dough for this recipe but if you wanted to speed things up, go to your local pizzeria and ask to buy some pizza dough from them.
Semolina Pizza Dough (pg 298):
  • 1½ cups warm water (about 110 degrees F)
  • 1 packet active dry yeast (2½ teaspoons)
  • 1 teaspoon sugar
  • ½ cup olive oil, plus more for greasing
  • ½ cup semolina flour
  • 3½ cups unbleached all-purpose flour, plus more for dusting
  • 1 1/14 teaspoon salt
For the calzones:
  • 1 cup quick tomato sauce or your favorite jarred pizza/pasta sauce
  • 1 cup chopped fresh basil leaves
  • 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
  • 1 cup ricotta cheese, drained
  • 8 ounces smoked mozzarella cheese, cut into ½ inch cubes
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • Flour or cornmeal, for dusting the pizza peel.
Quick Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 onion chopped, 3 cloves garlic, chopped
  • One 28 ounce can whole peeled tomatoes, drained and pureed
  • 1 sprig fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
For the pizza dough:
  1. combine the warm water, yeast, and sugar in the bowl of a standing mixer fitted with the dough hook. Let the mixture sit until it begins to look creamy or bubbly, about 5 minutes.
  2. Add the olive oil, semolina, all-purpose flour and salt to the yeast mixture, and mix on medium speed for 10 minutes, until the dough is smooth, scraping the dough hook midway. Transfer the dough to a lightly floured work surface and knead it two to three times with floured hands to form it into a ball.
  3. Oil a large mixing bowl, add the dough, turn to coat with oil and cover it with plastic wrap. Set the bowl aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
  4. Punch down the dough, and allow it to rise a second time until it has doubled in size, about 1 hour.
  5. Divide the dough into two 8-ounce pieces, shape them into balls and let them rest for about 15 minutes before rolling them out.
Quick Tomato Sauce:
  1. Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig and set aside until ready to use.
For the calzones:
  1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500 degrees F.
  2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8 inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1 inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of the sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of the meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
  3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.

Recipe courtesy Emeril Lagasse, Emeril's Potluck, William Morrow Publishers, New York, 2004 OR Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

Recipe by The Girl in the Little Red Kitchen at