Ben Wyatt: mayor of Ice Town, occasional Batman impersonator, and unwavering disciple of the calzone. Today we celebrate Ben's fandom with a trio of his most notorious pizza pocket projects: calzone-shaped apple pie, (poisonous) mini calzones, and the low-cal-calzone-zone. Pizza is better as a sandwich, isn't it?
Ingredients
Calzone Apple Pie
Crust Ingredients:
300 grams all-purpose flour
2 Tbsp sugar
1 tsp kosher salt
225 grams unsalted butter, cold & cubed
6-8 Tbsp ice water
Filling Ingredients:
2lbs honey crisp apples, peeled and sliced
1 lemon, juiced
¾ cup sugar
1 ½ Tbsp cornstarch
¼ cup brown sugar
2 tsp cinnamon
½ tsp ground ginger
½ tsp allspice
¼ tsp ground clove
Zest of 1 lemon
1 tsp kosher salt
1 egg white
Demerara sugar
Tomato Sauce Ingredients:
2 Tbsp olive oil
½ small onion, minced
2 cloves garlic, crushed
2 Tbsp tomato paste
28 oz can of san marzano tomatoes
Sprig of fresh basil
Kosher salt
Freshly ground pepper
Low Cal Calzone Zone Ingredients:
Crust Ingredients:
8 ¼ oz whole wheat flour
5 ½ oz bread flour
¾ tsp instant yeast
2 tsp honey
1 ¼ cup ice water
2 Tbsp olive oil
1 ½ tsp kosher salt
All-purpose flour
Filling Ingredients:
1 Tbsp Broccoli, chopped
1 Tbsp Red Peppers, chopped
1 Tbsp Baby spinach
1 Tbsp Baby batchoy
1 Tbsp Mustard greens
Part-skim mozzarella
Part-skim ricotta
Mini Calzone Ingredients:
Crust Ingredients:
300 grams all-purpose flour
1 tsp kosher salt
225 grams unsalted butter, cold & cubed
6-8 Tbsp ice water
Filling Ingredients:
Shredded full-fat mozzarella
Italian sausage, sliced
Full-fat ricotta
Method
Calzone Apple Pie:
Combine 300 grams of all-purpose flour with 2 tablespoons of sugar, 1 teaspoon of kosher salt, and 225 grams of cold, cubed unsalted butter and dump into a food processor and process until the butter resembles peas.
At which point, slowly add 6-8 tablespoons of iced water and mix together until the dough starts to hold its shape.
Turn the dough out onto a flat, floured work surface and gently knead it into one cohesive mass. Wrap the dough in plastic wrap and pat it out into a thick round disc so the dough is easier to roll out. Place the dough in the fridge and let sit for at least 1 hour.
For the filling, peel, core and thinly slice 2lbs of honey crisp apples and place into a large bowl with the juice of 1 lemon to prevent oxidation (aka browning) and toss to cover each slice.
In a separate bowl, combine ¾ cup of sugar, 1 ½ tablespoon of cornstarch, ¼ cup of brown sugar, 2 teaspoon of cinnamon, ½ teaspoon ground ginger, ½ teaspoon allspice, ½ teaspoon ground cloves, the zest of 1 lemon and a teaspoon of kosher salt. Whisk that together. Add the mixture to the bowl of sliced apples and toss until evenly coated. Taste for seasoning.
To roll out the pie dough, on a well-floured surface pound and roll out the pie dough into a roughly oval shape. Using half that oval to line the bottom of a pie plate filling the pie shell with the apples and brushing down the opposing edge with egg white to seal. Cover with the opposite side of the oval then trimming, crimping, venting, brushing with egg white and sprinkling with demerara sugar.
Place into an oven preheated to 500°F and reduce the heat to 375°F and baking for 45-55 minutes.
Tomato Sauce Method:
Into a high walled saute pan goes 2 tablespoons of olive oil and heating over medium-high or shimmering.
At this point, sweat ½ a small minced onion for 1-2 minutes. Sauteing 2 crushed cloves of garlic and 2 tablespoons of tomato paste for 1 minute before adding a 28oz can of San Marzano tomatoes.
Crush all the tomatoes adding a sprig of fresh basil, partially covering, lowering the heat and simmering for about 1 ½ hour (90 minutes) until thickened and deepened in flavor. Optionally pureeing for a finer consistency using an immersion blender. Season to taste with kosher salt, freshly ground pepper and finishing with an extra glug of olive oil.
Low Cal Calzone Zone Method:
Start by combining 8 ¼ oz of whole wheat flour with 5 ½ oz of bread flour then adding ¾ teaspoon of instant yeast and 2 teaspoons of honey in the bowl of a food processor. Lightly process together until they are thoroughly combined.
To knead the dough in the processor, measure out and pour 1 ¼ cup of ice water into the processor's feed tube while the machine runs and forms the dough into a ball. Stop the processor and let everything rest for 10 minutes to help with water absorption.
Then add 2 tablespoons of olive oil and 1 ½ teaspoon of kosher salt and let the food processor run for 1 minute straight kneading the dough.
With this dough being extremely sticky, on a well-oiled surface and oiled hands turn out the dough and give a few cursory knead to make sure of no dry spots. Then using the dough's stickiness to pull it into a taut ball then place in a lightly oiled bowl, cover with plastic wrap and allow to ferment in the fridge for at least 18 hours and up to 3 days.
After a few days in the fridge, remove from the plastic wrap and divide into two pieces and stretch into taut balls, place on a well oiled rimmed baking sheet, lightly oil the two pieces of dough and loosely cover it in plastic wrap. Let the dough rest at room temperature for 1 ½ hour (90 minutes).
In a separate pie pan filled with a little all-purpose flour, place each dough (separately) into the pan and cover generously on both sides with all-purpose flour.
Once covered, on a well-floured surface pat and stretch using the knuckle over knuckle method until it reaches 12” round. At which point is ready for toppings.
In a nonstick saute pan, saute 1 tablespoon of broccoli in some olive oil then add 1 tablespoon of red peppers, baby spinach, baby batchoy, and mustard greens until nicely wilted and cooked.
On the dough, place 6-7 pieces of part-skim mozzarella, a few toppings of part-skim ricotta, and the sauteed vegetables followed by another layer of part-skim mozzarella and ricotta.
Brush the outer rim of the dough with plain water and fold the opposite over crimping the edges using a fork then a preventative measure of blowouts give the edges a decorative fold.
Place on a lightly floured, dusted pizza peel then onto a pizza stone in a preheated 550°F oven where it will be plopped while emerging burnished and brown and done. Let sit undisturbed for 5 minutes to let the fillings cool down.
Cut into equal pieces and enjoy!
Mini Calzones Method:
Combine 300 grams of all-purpose flour with 1 teaspoon of kosher salt, and 225 grams of cold, cubed unsalted butter and dump into a food processor and process until the butter resembles peas.
At which point, slowly add 6-8 tablespoons of iced water and mix together until the dough starts to hold its shape.
Turn the dough out onto a flat, floured work surface and gently knead it into one cohesive mass. Wrap the dough in plastic wrap and pat it out into a thick round disc so the dough is easier to roll out. Place the dough in the fridge and let sit for at least 1 hour.
While the dough rests, shred full-fat mozzarella. This is much easier if chilled in the fridge for about 20 minutes.
Cut in half and slice 1 whole Italian sausage (chicken sausage optional).
Once the dough is finished resting, place on a well-floured surface and pound and roll it out to a large round, about 4cm thick. Using a 4 ½” biscuit cutter (or lid) cut the dough into miniature rounds.
Once the pieces have been cut, fill each round with a little tomato sauce, pressed mound of mozzarella, a little dollop of ricotta, and a few pieces of the sliced sausage.
To fold the mini rounds, wet the outside edges using a finger to act as a sealant then tuck the fillings gently into the little pocket and pressing the edge down to seal then placing a decorative fold along the edge. This needs to be done quickly because the butter will begin to melt.
In a cast-iron skillet, heat about a quart of vegetable oil to 350°F and drop the min calzones cooking for 1 ½ to 2 minutes per side then let them cool off on a wire rack on a rimmed baking sheet for about 5 minutes.