Pepperoni alla Vodka Calzones

We do pizza at least once a week for dinner around here, and I wanted to switch it up this week and do calzones. They are so much fun, like little personal hand held pizzas. Kids will love to help make them too. The sauce is a little spicy and creamy with lots of mozzarella cheese and pepperoni. Brushed with egg wash to get that beautiful crust. They are perfect for a family dinner or a little get together.

Crust

• 1 1/3 cup warm water
• 2 1/4 tsp. active dry yeast
• 1 tbsp. honey
• 2 tbsp. olive oil
• 1 tsp. kosher salt
• 3 1/2 cups all-purpose flour
• cornmeal for dusting

Tomato Vodka Sauce

• 2 tbsp. olive oil
• 1 small shallot, peeled and minced
• 4-5 garlic cloves, peeled and minced
• 1/2 cup tomato paste
• 1/2 cup vodka
• 1/4 cup pesto (homemade or store bought)
• 1/4 cup heavy cream
• pinch of red pepper flakes
• salt and black pepper

Filling

• Tomato vodka sauce
• 6-7 oz thinly sliced pepperoni
• 2 cups mozzarella
• 1/2 cup parmesan
• egg wash

Directions

Start with the crust, in a large mixing bowl, combine the water, dry active yeast and honey. Let it sit for about 5 minutes until it gets bubbly. Then add in the honey, olive oil, salt, and flour. Mix it all together for about 2-3 minutes. Then dump it out onto a floured surface and knead it until it’s a smooth ball. Place back into a greased bowl. Cover with a towel and let it sit in a warm spot to rise and double in size, about 1-2 hours.

While the dough is rising, make the tomato vodka sauce. In a large sauté pan, heat the olive oil over medium heat. Add in the shallots and garlic and let it get translucent about 5 minutes. Then stir in the tomato paste and whisk in the vodka, and pesto. Let it reduce for a couple minutes to thicken and then pour in the heavy cream. Let it simmer for about 5 minutes until it comes together. Season with the red pepper flakes, salt and black pepper. Remove from heat and let it cool slightly.

Preheat the oven to 450 degrees.

Once the dough has risen cut into 4 equal pieces. Working with one at a time, roll into 1/4 inch thick circles. Spoon about 2 tbsp of the tomato vodka sauce into the center. Place the pepperoni and cheeses on the bottom half of the circle. Fold in half and brush with egg wash. Crimp or fold the edges to seal. Sprinkle the tops with black pepper and flaky sea salt. Use a knife and cut a couple slits into the top to let steam escape and continue with remaining calzones. Sprinkle a little cornmeal onto the baking pan. Place onto the pans and bake for about 20-25 minutes until golden and beautiful. Enjoy!!