No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Emeril's Kicked Up Calzone Al Forno

  • Yield: 4 calzones


  • 2 cups crushed tomatoes
  • 2 tablespoons olive oil
  • 2/3 cup kalamata olives, pitted and coarsely chopped
  • 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 pound ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup cooked sausage pieces, such as chorizo or Italian sausage
  • 1/2 cup chopped fresh basil
  • 1/2 pound mozzarella cheese, sliced
  • 1 package active dry yeast
  • 1 cup warm water (110?F)
  • 2 1/2 to 3 cups flour plus more if necessary
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons extra virgin olive oil


  • In the bowl of a food processor combine tomatoes, olive oil and salt and pepper to taste. Process until smooth and transfer half of the sauce to a small bowl and set aside. Divide remaining sauce between 4 calzones, spreading the sauce on one half of the dough. In a small bowl combine olives, mozzarella cubes, ricotta cheese, parmesan cheese, sausage and chopped basil and mix well. Divide mixture between the 4 calzones, placing cheese mixture on top of tomato sauce. Fold untopped half of dough over filling, pressing edges together with the tines of a fork. Cut a slit in the top of each calzone and transfer calzones to a preheated baking stone in a preheated oven and cook for 8 minutes, or until golden brown and cheese is bubbly on top. Remove from the oven with a metal peel or spatula and serve immediately.     BASIC PIZZA DOUGH – PROCESSOR METHOD: In a small bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes,  transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky add a bit more flour and process for another minute.   Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.   Preheat oven to 500ºF and if you have one, place a pizza stone on the bottom rack of the oven.   FOR CALZONES: Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475ºF oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.