Sourdough Calzones Recipe
These sourdough calzones are the ultimate comfort food that combines the tangy goodness of sourdough bread with cheesy, flavorful fillings. These delicious pockets of delight are made by folding a perfectly risen sourdough dough around a delectable mixture of meats, vegetables, and cheeses before baking to crispy perfection. The magic lies in the natural leavening process of the sourdough starter, which gives the dough an airy texture with a subtle sourness that pairs impeccably well with savory fillings. The possibilities for fillings are endless - from classic combinations like pepperoni and mozzarella to more adventurous options like spinach and feta or BBQ chicken and cheddar. Once baked, these golden brown wonders can be enjoyed as a quick lunch on the go or as a crowd-pleasing dinner option. The crust is satisfyingly chewy yet crisp, offering an irresistible contrast to the gooey interior. These sourdough calzones truly encompass all things comforting and scrumptious in one handheld delight.
Equipment
- 1 large mixing bowl
- 1 baking pan
Ingredients
For the Dough
- ½ cup sourdough starter.
- 3 ½ cups flour.
- ½ tsp salt.
- 1 ¼ cups warm water.
Instructions
Mixing and Kneading the Dough
- Mixing the ingredients together, you'll create a shaggy mess that might make you question your culinary skills.
Allowing the Dough to Rise
- After all the mixing and kneading, it's time to let the dough rest and rise. Find a cozy spot in your kitchen, cover the dough with a clean cloth, and let it rise until it doubles in size.
Dividing and Shaping the Dough
- Once your sourdough dough has proved to perfection, it's time to divide and shape it into individual calzones. Start by lightly flouring your work surface and hands to prevent sticking.
- Carefully divide the dough into small portions, depending on how large you want your calzones to be.
- Next, take each portion of dough and shape it into a round ball by pulling the edges towards the center and pinching them together. This creates a smooth and even surface for the calzones.
- Place the shaped dough balls onto a parchment-lined baking sheet, leaving enough space between each one to allow for spreading during baking.
Adding the Filling and Sealing the Sourdough Calzones
- Take one of the dough balls and gently flatten it into a small disc using your hands or a rolling pin.
- Spoon your desired filling onto one half of the disc, leaving a border around the edges.
- Fold the other half of the disc over the filling, creating a half-moon shape.
- Add your fillings such as classic fillings like mozzarella, pepperoni, and tomato sauce, or get creative with combinations like spinach, feta cheese, and roasted red peppers.
Sealing the Sourdough Calzones
- To seal the calzones, use your fingers to press down along the edges, ensuring that no filling escapes during baking.
- For an extra secure seal, you can crimp the edges with a fork or fold them over and pinch them together.
- Repeat this process with the remaining dough balls and fillings.
Baking the Sourdough Calzones
- Preheat your oven to a temperature of 425°F (220°C) while you let the assembled calzones rest for about 15 minutes. This allows the dough to relax and helps prevent any bursting during baking.
- When the oven is heated to the desired temperature, place the calzones in the middle rack and let them bake for approximately 20-25 minutes, or until they turn golden brown.
- Keep an eye on them as baking times may vary depending on the size of your calzones and the heat distribution of your oven.
- Once they are beautifully golden and aromatic, remove the calzones from the oven and let them cool for a few minutes before devouring.