Calzones

Made calzones last night and was really blown out of the water with how great they turned out (if I don't say so myself).

I followed the NY Times' empanada dough recipe, mostly because I didn't want to waste time with waiting for yeast to rise. It creates a doughy/flaky, more biscuit-y taste than a pizza dough. Probably a preference choice, but since the Boy doesn't like doughy pizza dough, I thought this would bring the crispness he prefers. Or at least that was the ex post facto logic that made my laziness turn out for everyone's benefit.

Another way my laziness worked to my benefit: I had made pesto in the food processor the night before and had yet to clean it out. But hello, basil mixed in the crust! Yeah, the crust gets mixed in a food processor, which I highly prefer to my somewhat finicky (or abused) mixer. So that added a lot of flavor right into the crust.

For the filling, I just went with basic marinara, carmelized onions, and this really cool herb and garlic sausage I bought at Wegmans the night before. Folded over the crust, slapped on an egg wash, and baked it on high heat (450ish) until it looked done (technical as usual). Benissimo, bebe! No seriously, it was perfecto-- especially since I had no idea how to really make calzones and sort of made it up as I went along. I can see this in so many configurations (like more empanadas, obvis). But you could also do a tart, or a flatbread pizza... Just glorious!