Sopressata and Genoa Salami Calzones #SeriousSandwich

I know, I know, it is supposed to be my turn to choose the next sandwich to try from Emeril’s new Kicked-Up Sandwiches Cookbook.  I had one chosen and had all the ingredients but my boys were all drooling over the Sopressata and Genoa Salami Calzones.  They love calzones and wanted to try making their own.

So back out to the store we went and boy were we glad we did.  The first thing my boys asked was “what’s sopressata?”  I just said, “you’ll see.  I promise you will like it.”  We got all the ingredients and the boys got to work.  When these beautiful Sopressata and Genoa Salami Calzones came out of the oven, they looked incredible and the boys agreed that they were out of this world!

Once again, my favorite Portuguese Chef hit a home run!

Sopressata and Genoa Salami Calzones

 

Author: www.familyfoodierecipes.com

Recipe type: Emeril's Kicked Up Sandwiches

Cuisine: Calzone

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I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don’t have to eat them right out of the oven, either—they travel well, so pack your picnic basket!

Ingredients

• 1 recipe Semolina Pizza Dough
• 1 cup Quick Tomato Sauce for Calzones 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

Instructions

1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
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 sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of 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.

3.1.09

Emeril’s cookbook has been so much fun to review and cook from.  I would highly recommend it for families to cook together.  It goes on sale today.  You can purchase your copy of Emeril’s Kicked-up Sandwiches HERE.

Do I have you excited to try this cookbook?  Here’s the best part, I am giving away a copy to one of my followers.  All you have to do is go HERE and tell me your favorite Emeril Legasse recipe in the comments below and BAM!

Here are some other great to stay connected with Emeril and Morrow Cookbooks:

• The Secret Ingredient Blog has great recipes that I can’t wait to try
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