Three Cheese Calzone with Tomatoes and Balsamic Glaze

calzone

Makes 4 calzones

BALSAMIC GLAZE:
1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce

DOUGH:
Olive oil, for brushing
Homemade or store-bought pizza dough

TOPPINGS:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
8 ounces shredded mozzarella
1 pint cherry heirloom tomatoes, halved
Kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaves, torn
Tomato Sauce, for serving, recipe follows
TOMATO SAUCE:
2 tablespoons olive oil
1/2 onion, minced
1 (28-ounce) can crushed tomato
2 cloves garlic, grated
Pinch sugar
Red pepper flakes, as needed
Kosher salt and freshly cracked black pepper
Fresh basil leaves, torn

For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil. 
Divide the dough into 4 equal portions. 

On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.

For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze. 

Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut. 

Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape. 

Bake for 15 minutes or until the crust is golden and crisp.

For the tomato sauce: Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.

Cook’s Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.

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