Mini Fig and Bacon Calzones
Ingredients for Olive Oil Dough (makes up to 3 dozen mini calzones)
2 3/4 cup of warm water (check for prefered temp on yeast package)
1 tablespoon = 10 grams of Granulated Yeast
1 tablespoon Kosher salt
1 tablespoon granulated sugar
1/4 cup extra virgin olive oil
6 1/2 cups = 920 grams of all-purpose flour
Directions for Olive Oil Dough
In a large bowl, measure out flour and salt, set aside.
In a large lidded bowl/food container add water, yeast, sugar, and olive oil. Stir gently if yeast clumps. Add flour/salt and mix together using a heavy-duty stand mixer with paddle attachment or wooden spoon. It should only take a minute or so to encorporate.
Cover, but not seal airtight, and let rest 2 hours at room temperature. Dough should double in size. Dough can be used immediately after the initial rise or store in refrigerator up to 12 days.
Ingredients for Fig Bacon Calzone Filling (fills 1 dozen, 3 inch calzones)
6 strips of bacon, sliced into 1/2 inch pieces
1 cup of dried black mission figs, de-stemmed and quartered
1/2 large white or yellow onion, 1/2 inch dice
2 tablespoons of balsamic vinegar
1 tablespoon tomato paste (I suggest using Amore brand. It comes in a tub with twist top lid so you can use as little or much as you want.)
2 tablespoons of olive oil to saute onions
pinch of kosher salt
3/4 cup fresh mozzarella cheese, diced into 1/4 inch cubes
3/4 cup ricotta cheese, drained with cheesecloth
1 teaspoon of each: parmesan cheese, dried oregano, and dried basil
1 egg + 1 teaspoon of water, beaten for egg wash
Directions for Fig & Bacon Calzone
In a medium skillet, cook bacon {make sure you don't over crisp the bacon}, set aside on paper towels to drain grease.
In a large skillet, over medium heat, add 1 tablespoon olive oil, onions, and salt. Saute until slightly brown and tender. Add balsamic vinegar and figs. If the pan begins to dry, add a few teaspoons of water. Reduce heat to low, cover with lid, cook about 5 minutes until figs are soft.
Add bacon to figs and onions and warm through. Turn off heat and allow to cool until ready to stuff calzone.
Preheat oven to 450 degrees F and place pizza stone on middle rack. Place a small pan for water on the lower rack.
Using pre-prepared olive oil dough, dust hands with flour and pull off a golf ball sized piece of dough. Lightly dust dough with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom, rotating the ball making quarter turns as you go {aka cloaking the dough}.
Place the ball dough on a lightly floured counter and continue to make 6 to 12 dough balls. Using a floured rolling pin, make a circle about 3 to 3.5 inches wide and 1/8 inch thick. Dough at room temperature should maintain it's shape while rolling it out, but if the dough was chilled, allow to rest 5 minutes before rolling.
Place rolled out dough onto a pizza peel (covered with corn meal or whole wheat flour) or non-rimmed baking pan with parchment paper.
In a small bowl combine mozzarella and ricotta cheeses.
To stuff the calzone: use 1/8 cup of fig/bacon mixture and 1/8 cup of cheese mixture on half of the calzone dough leaving 1/4 inch border. Filling should heap up and you may have to slightly stretch the top of the dough over when covering.
Using a pastry brush or your finger, lightly wet dough border with water. Fold the bare side of the calzone dough over the mixture. Pinch edges together with fingers or floured fork. Cut air vent slits in the top crust. Brush egg wash over top crust. Sprinkle parmesan cheese and herbs over the top.
Slide calzone onto pizza stone. Add 1 cup of hot water to pan on bottom rack the quickly close oven door. Bake 17 to 20 minutes until golden brown. Serve with marinara sauce on the side.
