Mozzarella is a widely known, mild Italian cheese that's made from a pulling, stretching, and cutting technique. At one time, all mozzarella was made from water buffalo milk, but now it's commonly made with cow's milk. Fresh mozzarella is packaged in water or whey and has a soft texture and delicate flavor. It's delicious alone, in a salad (like caprese) or melted. To find out how I used my fresh mozzarella boconccini, read more.
My first thought was to make a classic pizza margherita, but since I've never experimented with calzones, I decided to tuck the chunks of mozzarella into a pizza pocket.
This recipe is straightforward and can easily be adapted to your culinary specifications. That being said, I followed the recipe exactly, and it was wonderful! The combination of fragrant sausage, garlicky pesto, sweet peppers, and oozing cheese is utterly sublime. I made the components (roasted garlic, spicy tomato sauce, and pesto) from scratch, but feel free to take help from the supermarket.
From Emeril Lagasse Ingredients 1 ball of basic pizza dough (enough dough for 1 pizza) Directions Serves 2.
Fresh Mozzarella, Italian Sausage Calzones
1 tablespoon olive oil
Salt and white pepper
1/2 cup thick pesto
1/2 cup roasted garlic
1 cup diced Italian sausage, cooked
1 red pepper, roasted, peeled, seeded and julienned
2 tablespoons chiffonade of basil
4 (1/2-inch) slices of fresh Mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
1 egg, beaten
1 cup spicy tomato sauce, hot
From Emeril Lagasse
1 ball of basic pizza dough (enough dough for 1 pizza)