Habanero and Garlic Brushed Calzones

School is back in session, and things are starting to get really, really busy for me again, and I fear cooking will, once again, start to take a back seat. And I’m okay with that! What that means for Eat.Live.Blog is that my recipes will get much easier. It also means that as soon as I receive my new crockpot from West Bend, you will begin to see quite a few slowcooker recipes.

Habanero and garlic brushed calzones are a first step towards simpler. Please note: store-bought pizza dough. Two things. One, why spend the time making dough when you can buy perfectly delicious dough for like $1. And two, it is well documented through my Twitter account that I am deathly afraid of yeast.

Ever since our habanero plant blossomed, we have been adding spice to just about EVERYTHING. And these suckers are spice-eeeee…and I love it! So, when I decided on calzones, of course the habaneros had to be included. I decided on just brushing on the spice for a lighter kick after a spaghetti sauce the night before bordered on burning our faces off….and I loved it!

The longer you can let the ingredients in the oil and the cheese mixture meld for this recipe,  the more pronounced the flavors will be. Of course, as always, this recipe is extremely friendly and easy for you to adapt to include your own favorite calzone ingredients.

Habanero Garlic Brushed Calzone

Ingredients:

  • 1 portion of pizza dough
  • 2 cups of Ricotta (I use part skim)
  • 1 handful of fresh basil leaves (washed and torn)
  • 2 large garlic cloves (peeled and crushed separately)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 habanero (seeded and chopped)
  • Any additional toppings (I added pepperoni)
  • Parmesan Cheese

Directions

  • In a bowl, mix together the ricotta, basil and one crushed garlic clove
  • Cover and refrigerate for at least an hour, or until ready to use
  • In a separate bowl, combine olive oil, habanero and one crushed garlic clove
  • Using the back of a fork, press down on habanero and garlic to infuse flavors into the oil
  • Cover the oil and set aside for at least an hour, or until ready to use
  • Preheat oven to 375 degrees
  • Cover a baking sheet in tin foil, brush the foil with your prepared oil
  • On a floured surface, roll out your pizza dough until the desired thickness (embarrassingly, I do not have a rolling-pin, so I used a stretch system and tried to mimic the throw the dough in the air trick. It worked well enough.)
  • Place the rolled out dough on the baking sheet
  • Spread your cheese mixture out down the middle of the crust, leaving enough uncovered dough on each side to fold the sides up
  • Add any additional toppings to the top of the cheese mixture
  • Fold one side of the dough over the cheese mixture
  • Next fold up the two ends
  • Now fold up the final side of the dough
  • Brush the top of the dough with the infused oil
  • Sprinkle the top of the dough with parmesan cheese
  • Place on the middle rack of your preheated oven, and cook for 20 – 30 minutes, or until the dough is cooked through.
  • Remove from the oven and allow to sit for 5 minutes before cutting
  • Serve with a side of your favorite sauce
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5 thoughts on “Habanero and Garlic Brushed Calzones

  1. This calzone looks fantastic. I love the availability of fresh dough in the markets of New England. It was not like that in Louisiana. We are having this soon minus the habaneros. I love spice but when it comes to habaneros, I’m a wimp! I thought that I was the only blogger ever who was deathly afraid of yeast. You’ve made my day. 🙂

  2. I love yeast baking so it’s definitely worth getting over your fear. A few years ago I took a bread baking class through brookline adult ed that was fantastic!

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