Spicy Chorizo Calzones
These Spicy Chorizo Calzones baked up beautifully and crisply and created gorgeous shells for the meat, cheese and tomato sauce mixture on the inside.
So we meat again!
Caribbean Passion sent me some of their Diced Spanish Chorizo Sausage to give it a whirl, and to be honest, I didn’t want to do the traditional breakfast recipes that Chorizo is usually made for. I think this meat pairs perfectly with all sorts of carbohydrates and so I chose to pair it with calzones.
Crisp, cheesy, aromatic calzones. I’ve always had a love for Calzones, but the dough has always been too difficult to make it on a whim – and let’s be real, I don’t exactly plan most of my meals ahead of time! I found this amazing pizza dough recipe from Center Cut Cook that required only 10 MINUTES of resting time.
10 MINUTES? I’ve never heard of that. I was skeptical, but I am skeptical no more. These babies baked up beautifully and crisply and created gorgeous shells for the meat, cheese and tomato sauce mixture on the inside. I had mine sans chorizo of course but Mr. Jessiker Bakes said that it was pretty amazing. The chorizo comes already so well seasoned that I really only added red pepper flakes since he LOVES pepper.
The fact that he didn’t talk until he was finished was pretty significant as well. Oh, and also the constant mumblings of “mmmm”. And yes, it’s as crispy and delicious as it looks. I seriously wanted more of this. The best thing is that this recipe makes 4 (we had two the night before) and you can make just the dough, or you can make everything and freeze them until you’re ready for them.
Spicy Chorizo Calzones
- 2 1/2 teaspoons rapid rise yeast, 1 packet
- 1 cup warm water
- 2 1/2 cups all purpose flour
- 2 teaspoons honey
- 1 teaspoon salt
- 2 tablespoons olive oil
CALZONE INGREDIENTS (I seriously eye-balled it):
- 1 pack of Caribbean Diced Spicy Chorizo Sausage
- 1 1/2 cups shredded cheese
- 1 cup tomato sauce
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Italian Seasoning
- In a large bowl, combine water and yeast and stir until the yeast is dissolved.
- Add in flour, honey, salt, and olive oil and use a wooden spoon to combine. Once the ingredients are well combined with the spoon, use your hands to knead the dough for a few minutes.
- Form the dough into a ball, and let it rest for 10 minutes.
- While your dough is resting, mix your chorizo with the tomato sauce, and seasoning (I heated them together but it doesn't really matter).
- Pre-heat your oven to 400 degrees.
- Divide the dough into 4 equal pieces, sprinkle a little flour on your work surface and roll each piece of dough out so that it is very thin in the shape of a circle.
- Divide the filling mixture evenly among the four calzones, placing the filling only along half of the dough. I added the cheese first, then the meat mixture on top.
- Dip your finger in water and run it along the edge of the dough. Fold the dough over the filling and press the edges to seal it. Use a fork to make marks along the dough if you wish.
- Spray a rimmed baking sheet with non-stick cooking spray and arrange the calzones on it.
- Lightly beat an egg. Use a pastry brush to spread each calzone with egg. This will help the calzones brown nicely.
- Place the tray in the oven and bake for 15 minutes, or until the tops of the calzones are golden brown.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.