Smoked Spice Pulled Pork Calzones Recipe

Ingredients

• 3-4 cups all purpose flour
• 1 packet instant yeast
• 2 tbsp extra virgin olive oil
• 1 ¼ cups lukewarm water
• ½ tsp sea salt
• Mix dry ingredients together except for one cup of the flour. Add the
• warm water and mix very well with a wooden spoon for about 5 minutes.
• Add the remaining flour a little at a time until dough forms. Remove to a
• floured breadboard or your counter top and knead for an additional 5
• minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead
• again for 5 minutes and split dough into 6-8 portions and allow to rest
• for 20 minutes before rolling your dough into the desired size; about 10
• inch circles for calzones.
• I often make the dough the day before, brush the individual portions
• with olive oil and store in a covered container overnight. I use this
• dough straight from the fridge with no problems.
• Roasted Tomato Jam
• 6 medium vine ripened tomatoes diced
• 2 cloves minced garlic
• 4 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon brown sugar
• splash balsamic vinegar
• Toss together in a shallow baking dish and bake at 350 degrees F for
• about an hour stirring occasionally until most of the liquid has reduced
• off the tomatoes are the consistency of jam.
• Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.
• Stretch or roll your calzone dough into 10 inch rounds and place on a
• wooden peel that has been sprinkled with cornmeal. The cornmeal will
• allow the calzone to slide off the peel (I’ve even used a thin piece of
• cardboard in a pinch if you do not have a peel.) Make sure your dough
• round is sliding on the cornmeal base before adding your toppings.
• 4 ounces cooked pulled pork per calzone
• 1 1/2 ounces part skim mozzarella or provolone cheese per calzone
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