America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
So how did we come by the cheesesteak? Here is how the legend goes:
During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled the beef with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch and smelled the meat and onions. Pat never got a bite because the cab driver asked how much? Pat didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, Heyforget about those hot dogs, you should sell these. It was not until 20 years later that cheese was added to the sandwich by longtime employee, Joe Lorenzo, who was tired of the usual preparation and added some cheese.
According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard.
In 1940, the brothers opened Pat’s King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese, and pizza sauce later became options along with various condiments and side dishes.
In 1970, Pat Olivieri retired and moved to southern California. A dispute over ownership broke out with Pat’s lawyer son, Herbert, on one side and Harry and his children, Frankie and Maria, on the other. In 1974 Pat died, and later Frankie bought the business out.
The reason the cheesesteak really blossomed was because of Pat himself. He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities and they made him into a star.
Here is how I make this sandwich at home.
Ingredients
2-3 tablespoons vegetable oil
1 extra-large onion diced
1 pound ribeye steak fat removed, very thinly sliced and each slice cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 (8-inch long) Italian loaf, 2 hoagie rolls or 2 baguettes, heated
4-6 slices Provolone or American cheese or both
Hot peppers or ketchup, optional
Directions
Heat a stove-top griddle or frying pan over medium heat. Once hot, add 2 tablespoons of oil and the diced onions. Cook onions for 2 to 3 minutes until they are just beginning to brown.
Add the sliced meat and more oil if needed. Cook 4 to 5 minutes, using a spatula to continually move the steak around and break it up into smaller pieces. Cook until all of the pink is gone. Sprinkle the meat and onion mixture generously with salt and pepper.
Separate meat into two piles for each cheesesteak sandwich. Place 2-3 slices of cheese on each pile of steak and let them melt slightly.
Invert a warm hoagie roll on top of each pile. Allow to heat for 1 minute.
Use a long spatula to scoop the cheesesteak and roll off the griddle/frying pan. Flip the sandwich over onto a serving plate and add your favorite optional toppings, and serve.
Philadelphia’s Italian American community is the second-largest in the United States.
Named after its view of the Center City skyline, Bella Vista, Italian for “Beautiful View,” is one of Philadelphia’s oldest and authentic Italian neighborhoods. Protestant Italian immigrants from Sicily, known as Waldensians who were seeking freedom from religious persecution, settled the area originally during the colonial era. During that time, a distinct Italian community emerged in Bella Vista, but the number of Italian Philadelphians remained relatively low until the Great Migration at the end of the 19th century.
In the late 1880s, a new wave of Italian immigrants in search of employment, poured into the Bella Vista neighborhood. By 1970, the Italian immigrant population had grown to about 600,000 and was largely concentrated in South Philadelphia. Bella Vista has remained a hub of Italian life and culture since its beginning and is now known as Philadelphia’s “Little Italy.”
The Italian Market in 1937
The Italian Market Today.
Bella Vista is home to many Italian-American treasures, such as the city’s first Italian American bathhouse, the Fante-Leone Pool, built in 1905 and the Philadelphia Ninth Street Italian Market, claimed to be the oldest open-air market still in operation in the country. More than 100 years old, the Italian Market was originally a business association of local vendors who banded together to compete with larger stores that were moving into the area.
Today, the market houses an assortment of shops, bakeries and restaurants and, though it has maintained a predominantly Italian influence, the market has begun to encompass other immigrant cultures. The “outdoor” market features colorful metal awnings that cover the sidewalks where vendors of fruit, vegetables, fish and housewares conduct business year round. Ground floor shops in traditional Philadelphia row houses line the street. Owners would have originally lived above their shops and many still do.
Another major landmark in Bella Vista was the Palumbo nightclub and restaurant. Originally built by the Antonio Palumbo family in 1884 as a boarding house for immigrant workers, it was expanded by Frank Palumbo, Antonio’s grandson, into a well-known entertainment complex for local residents. At the peak of its popularity, the club attracted residents and politicians from all over the city and featured musical guests like Frank Sinatra and Dean Martin. The club no longer exists, having been destroyed by a series of fires in the 1990s.
Cheese Shop in the Italian Market
The market has also played a role in the culture of Philadelphia and is often included in cultural depictions of the city. For example, the Italian Market was featured in the movie, Rocky. The television series, Hack, also filmed several episodes at the Italian Market. The Italian Market was also used in a season 5 episode of the television show, “Its Always Sunny in Philadelphia.” South Philadelphia has produced many well-known Italian American popular singers and musicians, including Frankie Avalon, Jim Croce, Joey DeFrancesco, Buddy DeFranco, Fred Diodati (lead singer of The Four Aces), Fabian, Buddy Greco, Mario Lanza, Al Martino, Bobby Rydell, Charlie Ventura and Joe Venuti. If you visit South Philadelphia in May, you can celebrate with the locals at the Annual Italian Market festival and the Procession of the Saints.
Culinary Tour of South Philly
While the neighborhood is home to several Italian- American attractions, it also has a variety of local restaurants and grills. It was the Genoese and Ligurian blue-collar workers and restaurateurs who came in the 19th century and created an Italian American cooking legacy that includes cheese steaks, veal parmesan dinners, Italian ices, hoagies and tomato pies.
Cheesesteak Corner
As you read, you will see why, Philadelphia is often called the “Sandwich City”.
Pat Oliveri invented the Philly Cheese Steak in 1930, when he switched from hotdogs to steak sandwiches after he was caught making himself one for lunch and his cabbie customers wanted the same. Just down the street is Geno’s Steaks. This relative newcomer burst on the scene in 1966 and, ever since, has been engaged in a battle with Pat’s for the best cheese steak sandwich. There are fierce loyalties on both sides and with locations so close together, you can decide.
The steak, debatably sliced or chopped, is smothered in melted cheese and served on a chewy, long roll. With locals and tourists alike lining up for the hearty sandwich, you need to do your homework and know how to order. First, you choose the type of cheese you’d like, which can be “prove” for provolone, American or “whiz” as in the processed, Cheese Whiz. If you want onions say “wit,” no onions is “wit out.” Then dig in with plenty of napkins.
Pizza Philly Style
Philadelphia Tomato Pie is stretched and baked into sheet pans. The thick, bready crust is as thick as a Sicilian pizza—about 1 inch tall. The tomatoes for this sauce are cooked down with lots of seasoning into a thick, heavy, sweet sauce. No toppings and no cheese, save for a scant shake of Romano or Parmesan cheese. For many who grew up in the area, this simple bakery style pie says “Philly” more than any other style of pizza.
Walk off your lunch back at the market exploring the many Italian specialty stores, then head west on Christian street two blocks and pick up a box of fresh cannoli at Isgro Paticceria (1009 Christian Street) established in 1904. Wrap up the day at the country’s second oldest Italian restaurant and the oldest family run restaurant in the country, Ralph’s Italian Restaurant (760 S. 9th St). Established in 1900 by Neapolitan immigrants, Francesco and Catherine Dispigno, Ralph’s has been a favorite of many Italian Americans over the years, including Frank Sinatra, as well as non-Italians like President Franklin Roosevelt.
Make Some Philly Inspired Sandwiches At Home
Philly Cheesesteak Sandwich
Makes 1 sandwich.
Ingredients:
- 1/4 of a green bell pepper
- 1/8 of a medium yellow onion
- 2 tablespoons olive oil
- 4-5 oz leftover steak
- 1/3 cup shredded Provolone cheese
- 1 small Italian baguette or hoagie roll (6-7 inches long)
Directions:
Slice pepper into 1/4″ wide by 3″ long julienne strips. Cut the onion into 1/4″ by 3″ julienne pieces. Place 1 tablespoon of oil in a saute pan and heat on high heat. Once hot, cook the pepper and onions just until soft, about 1 1/2 minutes. Remove from the pan and keep warm.
Place the saute pan back on the stove, set on high heat and add 1 tablespoon of oil. Slice the cold leftover steak very thin, then sear very quickly in the pan on each side for 30 seconds. Stack the steak in the pan, then top with the shredded cheese. Cover the pan for about 45 seconds to melt the cheese.
Slice the baguette in half horizontally. Place on a plate, then stack the meat with the melted cheese on top of the bottom piece of baguette. Add peppers and onions on top.
Pulled Pork Italiano
DiNic’s, in Philadelphia, serves this sandwich of wine-and herb-braised pulled pork, sharp provolone and roasted long hot peppers.
Serves 8
Ingredients:
- 1 tablespoon ground fennel seeds
- 3 tablespoons dried parsley
- 1½ tablespoon dried thyme
- 3½ teaspoons crushed red chile flakes
- 1- 6 lb pork shoulder, butterflied
- 3 sprigs rosemary, stemmed and finely chopped
- 1 head garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 4 cups beef stock
- 1/2 cup red wine
- 1 medium yellow onion, thinly sliced
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 2 lb broccoli rabe
- 1/4 cup canola oil
- 32 slices sharp provolone
- 8-12″ crusty Italian rolls, split
- 24 roasted long hot peppers
Directions:
Heat oven to 450°F. Combine fennel, parsley , thyme,and 3 teaspoons chili flakes in a small bowl; set aside.
Open pork shoulder on a work surface and spread with half of herb mixture, rosemary , 1/4 of the chopped garlic, salt and pepper. Roll up the shoulder, tie with kitchen twine at 1″ intervals to secure and season out-side with remaining herb mixture, salt and pepper.
Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven and heat broiler. Add remaining garlic to pan, along with stock, wine, onion and bay leaf; pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes.
Reduce oven temperature to 325°F. Cover pork with parchment paper and, then, cover the roasting pan with aluminum foil. Cook until the internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.
Transfer pork to cutting board and remove bay leaf from pan. Transfer juices to a blender and purée; transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.
Meanwhile, bring a large pot of salted water to a boil and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary , add remaining chili flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.
Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.
Real Italian Hoagie
The Hoagie sandwich was originally created in Philadelphia. There are a number of different versions to how the Hoagie got its name, but no matter what version is right, all agree that it started in Philadelphia.
The most widely accepted story centers on an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I (1914-1918). The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches, but under a different spelling.
Another version: The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed “hog island”. The workers there would bring crusty rolls with Italian meats and some olive oil and these sandwiches became known as “hoggies”, which eventually morphed into hoagie. By the way – It has to be a fresh, crusty Italian long roll!
Ingredients
- 2 teaspoons red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 4 hoagie rolls
- 1/4 lb prosciutto di Parma, thinly sliced
- 1/4 lb capicola, thinly sliced
- 1/4 lb genoa salami or 1/4 lb sopressata salami, thinly sliced
- 1/4 lb provolone cheese
- 1 large tomato, thinly sliced
- 1 small onion, thinly sliced
- 1/8 cup shredded lettuce
Directions:
Slice the rolls, but not all the way through.
Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
Remove some of the bread from the center of each half of roll.
Drizzle a little of the olive oil mixture on the bread.
Place first the meats, then the cheese in layers.
Top with the tomatoes, onions and the lettuce. Drizzle with more of the dressing, as desired.
Chicken or Veal Cutlet Hoagies
The luncheonette, Shank’s & Evelyn’s, which has become an Italian Market staple over the past 48 years, is known far and wide for their breakfast, lunch and most notably their sandwiches. In recent years, The sandwich Shank’s is most famous for, and has solidified their name in publications across the nation, is the Chicken Cutlet Italiano with greens.
Makes 4 sandwiches
Chicken
- 4 (4-6 ounces) chicken or veal cutlets (about ½-inch thickness)
- 2 large eggs
- 2 tablespoons milk
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
- 2/3 cups plain bread crumbs
- 3 tablespoons olive oil
Broccoli Rabe
- 1 medium bunch broccoli rabe, stems removed
- 1 tablespoon olive oil
- 2 small garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 4 hoagie rolls or ciabatta rolls
- 4 slices sharp provolone cheese
Directions:
In a wide, shallow bowl whisk eggs, milk, crushed red pepper and salt.
Place flour in a separate wide, shallow bowl. Do the same with the breadcrumbs.
In a large skillet over medium heat, add 3 tablespoons olive oil.
Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining cutlets.
Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color.
In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper and salt. Saute 1-2 minutes more until just tender.
Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with 1/4 of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.
Philadelphia Tomato Pie
For the Dough
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon rapid-rise yeast
- 2 1/4 tablespoons extra-virgin olive oil, plus more for oiling pan
- 1 cup plus 6 tablespoons water
For the Sauce
- 6 fresh Roma tomatoes
- 1-28 oz can crushed tomatoes
- 1-6 oz can tomato paste
- 4 large cloves garlic, minced
- 1 tablespoon basil
- 1 tablespoon oregano
- 1½ tablespoons Balsamic vinegar
- 2½ tablespoons sugar
Directions:
Combine flour, salt and yeast in the bowl of a stand mixer, fitted with the dough hook attachment. Whisk to combine. Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes.
Let dough rest for 10 minutes, then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl, but stick to bottom.
Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 24.
Meanwhile, make the sauce. Preheat oven to 365 degrees F. Slice tomatoes in half, season with salt & pepper, drizzle with olive oil and roast in the oven for 35 minutes.
Meanwhile, place the remaining ingredients in a non-aluminum, heavy bottom pan and simmer until thickened.
When roasted tomatoes are done add them into sauce, continue to cook down and mix them in until there are no large chunks.
Two hours before baking, remove dough from the refrigerator. Generously grease the inside of a 13 by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons).
Turn dough out onto lightly floured surface. Form into flat ball and transfer to the oiled baking sheet. Using your hands, coat the ball on all sides with olive oil.
Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out .
Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely and let rise for 1 hour longer.
Meanwhile, adjust oven rack to upper middle position and preheat oven to 450°F. When the dough has risen, gently use your hands to create a risen ridge about 1-inch wide around the edge.
Spread sauce generously over dough, leaving the raised 1-inch edge un-sauced. Bake until edges are light golden brown and crisp, about 20 minutes total, rotating pan once halfway through baking.
Remove from oven and allow to cool at room temperature for at least 15 minutes. Sprinkle with Romano cheese, cut into slices and serve.
Related articles
-
http://www.judyandkencattertonart.com/main.php?g2_itemId=443
- New England’s “Little Italies” (jovinacooksitalian.com)
- Little Italy – Manhattan (jovinacooksitalian.com)
- Little Italy New Jersey Style (jovinacooksitalian.com)
- New York’s “Other Little Italies” (jovinacooksitalian.com)
- Rocky Balboa house in South Philly for sale; asking price: $139,000 (newsday.com)
- Italian American Neighborhoods – Boston (jovinacooksitalian.com)
Calzone
Calzone is a turnover with ingredients similar to pizza. The making of calzones started in Naples, Italy in the 18th century. The name came from the baggy pants worn by men during the time.
The ingredients of calzones usually consist of mozzarella, ricotta, tomato sauce, and other pizza toppings. It is folded over and shaped like a crescent moon before baking or frying. There are many versions of calzones, some are small and some huge, with a variety of stuffings.
Because of its size and its resemblance to sandwiches, calzones are a popular street food that can be eaten while on the go. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions, typically filled with tomato and mozzarella, are made in Puglia and are called panzerotti. Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella, then the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.
In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. The dough is folded into a half-moon shape or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley. A Sicilian-American version, Scacciata, is similar to a calzone but is filled with either broccoli or spinach and potatoes, onions, and sausage.
Stromboli
A stromboli is related to a calzone, but it is more of a sandwich than a pizza. The most common ingredients that comprise the fillings are various types of cheese, Italian meats, like salami and capicola, and sometimes vegetables. It is rolled into a loaf, not folded before baking. Stromboli make great appetizers, especially at a Super Bowl party.
It would be completely understandable, were you to assume, that the only stromboli you are familiar with is the stuffed bread filled with a variety of salami and cheeses. But if you look at a map, you might realize that Stromboli is the name of a tiny island north of Sicily and west of the toe of the Italian peninsula. Best known for its active volcano, the island lies in the Tyrrhenian Sea. However, the Italian island may have played a role in the naming of the sandwich. The origin of the Stromboli is a bit unclear, but it seems to date back to around the 1950s.
The Island of Stromboli
Unlike the calzone, it does not originate from Italy, but from Philadelphia, Pennsylvania or Spokane, Washington depending on which story you believe. Unless you’re a fan of 1940′s black & white films, you would probably not associate it with a wildly popular Swedish movie star and a Philadelphia suburb pizzeria.
A 1950 movie about a refugee who marries a Sicilian fisherman but can’t cope with the harshness of her new life.
The Philly version:
In 1948 director Roberto Rossellini cast Ingrid Bergman in his drama, Stromboli, about survivors of World War II trying to make a life on the isolated island. Although the film, released in the U.S. in 1950, received only mixed reviews, it caught the attention of people who might never have had any interest in Italian cinéma verité. The Hollywood tabloids and newsreels made sure that movie fans around the world knew that everyone’s favorite actress of the time was having a love affair with her director. The real volcano on Stromboli and the film, were eclipsed by the sensation, of what was then, the scandalous Bergman-Rossellini affair.
Meanwhile, in a small town south of Philadelphia, another drama—one with far greater consequences for Italian-American gastronomic history—was about to unfold. Nazzereno Romano, owner of Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, rolled up some cheese and cold-cuts in his pizza dough. He baked the loaf and then sliced it to expose the attractive, flavor-packed spiral within. ‘Nat’ Romano is reported to have asked his customers what he should call his creation. We can imagine that a copy of The National Enquirer might have been at hand because the sources claim that someone blurted out “Stromboli” and the name stuck.
Make the Bread Dough
Basic Dough for Calzones or Stromboli
Ingredients:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- Pinch of sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 3 cups all-purpose flour, or Eagle Ultra Grain flour or 1 ½ cups all purpose flour and 1 ½ cups whole wheat flour
- Cornmeal, as necessary, for dusting pizza peel.
Directions:
In a large bowl of an electric mixer combine yeast with water and sugar and stir well to combine. Let rest until foamy, about 5 minutes. Add the flour, salt, and olive oil, and mix well with the paddle attachment to thoroughly combine. The dough should be slightly sticky to the touch.
Transfer to the dough hook and knead dough for at least 5 to 7 minutes, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Divide dough into 2 portions for stromboli or 4 portions for calzones and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired for recipes below.
Meat and Cheese Calzone
Ingredients:
- 1 recipe basic dough, prepared for calzones
- 2 ounces finely chopped proscuitto or 2 ounces finely chopped Genoa salami or 2 ounces finely chopped pepperoni
- 1 1/2 cups ricotta cheese, drained
- 1/2 pound mozzarella cheese, cut into 1/4-inch cubes
- 1/4 cup grated Parmesan
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Cornmeal, for dusting pizza peels
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
In a medium bowl combine the proscuitto and the next 6 ingredients.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Vegetarian Calzone
Ingredients:
- 1 1/2 cups chopped frozen broccoli florets, defrosted and drained or a 10 oz. package of frozen spinach, defrosted and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 recipe basic dough, prepared for calzones
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Combine broccoli or spinach and the next seven ingredients in a medium bowl.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Meat and Cheese Stromboli
Recommend a healthier alternative for Italian Cold Cuts, such Applegate Farm products made without nitrates.
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1/2 pound thinly sliced salami
- 1/2 pound thinly sliced mortadella (or ham)
- 3/4 pound thinly sliced, mozzarella or provolone cheese
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
Vegetarian Stromboli
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
- 1/2 cup pitted kalamata or other black olives
- 3/4 pound thinly sliced, mozzarella cheese
- 1 teaspoon dried Italian herb seasoning
- Basil or baby spinach leaves
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with a layer of basil or spinach leaves, half the cheese slices, half the roasted peppers, followed by half the olives and half the Italian seasoning leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
Related articles
- Calzones-a-plenty (shalamajackson.wordpress.com)
- whole-wheat onion, pepper, and sausage calzones. (peachesandcake.com)
- Calzones on the BGE (hophogs.com)
- Calzone (thirtyaweek.wordpress.com)
- Tuna Calzone (pravings.com)
- Panzerotti: Stuffed Pizza or Calzones (foodforays.com)
- Summer Vegetable Calzones (vegetarianventures.com)
