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About the Dish

  • Italian Sausage

    Italian Sausage

  • Zucchini

    Zucchini

  • Sweet Peppers

    Sweet Peppers

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Ricotta Cheese

    Ricotta Cheese

  • Eggs

    Eggs

  • PeachDish Salt

    PeachDish Salt

  • Tuscan Seasoning Blend

    Tuscan Seasoning Blend

  • Pizza Dough

    Pizza Dough

  • Ground Parmesan

    Ground Parmesan

  • Tomato Sauce

    Tomato Sauce

  • Honey

    Honey

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Halve zucchini lengthwise, and thinly slice crosswise. Measure out 1 cup sliced zucchini (save any extra for another use). Remove and discard pepper stem and seeds, and thinly slice flesh. Peel and chop shallot. Peel and chop garlic. Crack egg over a bowl, and carefully pour just the white part into bowl while transferring the yolk from one shell half to the other. Pour yolk into a separate bowl.
2
Place a large skillet over medium-high heat. Add 1 teaspoon olive oil. When oil shimmers, add sausage. Cook, stirring and crumbling the meat with a spoon, until no longer pink, about 5 minutes. Transfer sausage to a large bowl, and set aside to cool slightly.
3
To the same skillet add zucchini, sweet pepper and shallot. Cook, stirring often, until tender, about 3 minutes. Stir in garlic, and cook 30 seconds more. Add to bowl with sausage.
4
To the sausage bowl add ricotta, egg yolk, 1/2 teaspoon Tuscan seasoning and 1/4 teaspoon PeachDish Salt.
5
Grease baking sheet with 1 teaspoon olive oil. On a clean work surface, cut pizza dough in half. It should be completely thawed but still chilled. Use a rolling pin (or wine bottle) and your hands to roll and stretch each piece into an 8-inch round. Place the rounds on the baking sheet.
6
Divide the filling between the rounds, piling it off center but leaving a 1/2-inch margin of dough uncovered around the edge (you may have leftover filling). Fold the uncovered half of dough over the filling-topped half. Firmly press together or crimp the edge to seal.
7
Whisk egg white until frothy. Brush over the top of the calzones; discard any unused white. Sprinkle each calzone with 1 tablespoon Parmesan cheese.
8
Bake until deep golden brown, 15-17 minutes. Remove from oven, and let calzones rest on the baking sheet for 5 minutes before serving.
9
While calzones bake, make sauce: In a saucepan, combine tomato sauce, honey, remaining 1/2 teaspoon Tuscan seasoning and remaining 1 teaspoon olive oil. Warm over low heat. Season to taste with PeachDish Salt.
10
Place the calzones on dinner plates, and top with the warm sauce and remaining Parmesan. Enjoy!