The following recipe and commentary are from Laura of the Hey Spelty blog. Laura is located somewhere outside of the Great State of Maine, but I learned about her blog from a friend. She has discovered, like many other people, that the industrial wheat (aka common wheat) makes her feel not so great, and that the ancient grain spelt is a wonderful alternative for her. She also has other food allergies and sensitivities so her blog may be especially useful for some of our readers with a range of food allergies. Here is another calzone recipe that she posted.
Laura speaking, "I've really gotten on a calzone kick lately. they are easy to make in advance and are great to pack for lunch. sadly, dairy still seems to be a problem for me, so i've had to rethink my typical filling ideas. a friend suggested using caramelized onions instead of cheese and while nothing will ever replace cheese (glorious cheese), these are so tasty that i don't miss it."
sausage and onion calzones made with Spelt Right dough
1 ball Spelt Right pizza dough, thawed
2 large sweet onions, thinly sliced
1 link hot italian sausage, removed from casing and chopped
1 link sweet italian sausage, removed from casing and chopped
1/2 tsp lemon zest
1/2 tsp fresh thyme, chopped
olive oil, salt, pepper, red pepper flakes, spelt flour for dusting
allow pizza dough to rise at room temperature until roughly doubled in size
heat some olive oil in a large skillet, add sliced onions and cook over medium heat, stirring occasionally, until they have caramelized to a medium brown color. this usually takes around 30-45 minutes.once onions are caramelized, transfer them to a medium bowl.
in the same skillet, brown the sausage, breaking it up into small chunks as it cooks
after sausage cooks, drain excess fat and add sausage to onions
add lemon zest and chopped thyme and mix well
preheat oven to 450
line an inverted sheet pan with parchment,
divide dough in to four equal sections
stretch and flatten each section into a flat disc
place 1/4 of the onion/sausage mixture onto one side of each flattened round of dough
fold the other side over the mixture and crimp shut
transfer each calzone to the baking sheet
top with olive oil and sprinkle with salt, pepper and red pepper flakes
using a sharp knife or scissors, cut slits in the top of each calzone to allow steam to escape
bake for roughly 15 minutes or until golden brown
serve with tomato sauce
Although, I have not yet tried Laura's recipe, I am going to give it a TWO THUMBS up. It looks and sounds so good.