|Home Run Calzones
Real skin-on hot dogs baked into a calzone with all your favorite fillings inside – smothered with Tony’s or your homemade chili.
1 cup warm water
1 packet yeast
1 tsp sugar
1 tsp kosher salt
3 cups flour, plus more for kneading
corn meal, olive oil, fleur de sel (or kosher salt)
natural casing hot dogs
fresh minced onions, or sautéed onion slices
sauerkraut, pickle relish, hot dog onions, etc
Homemade Red Chile for smothering (optional)
Heat water to about 105 degrees, and combine with yeast and sugar in a medium to large bowl. Stir and rest for 5-10 minutes as yeast activates.
In a stand mixer with a hook, or in a bowl with a wooden spoon; blend in 1 cup of flour until well combined. Add salt and remaining two cups of flour and work into a dough – slowly adding sprinkles of water if the dough is too dry, or sprinkles of flour if the dough is too wet and sticky. Knead slowly with hook, or by hand, for 6-8 minutes, adjusting with flour as needed. The dough is kneaded perfectly when it has a silky, stretchy, springy texture. Knead by hand a few times and shape into a ball.
Place dough ball in dry bowl and drizzle with olive oil, turning the dough to oil it and the bowl well. Cover with a damp kitchen towel and put in a warm spot to rise until at least doubled in size – from one to four hours depending on conditions.
Preheat oven to 450 F. – preheat a heavy pan or a pizza stone on the top rack. Punch down dough, shape into a log and cut into 8 portions. Using plenty of flour, press each portion of dough into rectangle shapes, ¼ inch thick. Set aside on flour or corn meal.
Fill each calzone shell with a hot dog, cheese, onions, sauerkraut, etc. Whatever you like – just don’t overdo it and use a minimum of liquids. Pinch together the edges and seal well.
Roast calzones on stone or pan dusted with corn meal, cooking until brown and heated through, about 15 minutes. Rest several minutes before serving smothered with chile. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com