Calzone: What's Inside?

Calzones don't seem to be the most commonly accepted pizza form. Surprisingly, when Caroline Myers mentioned that she was using calzones for her recipe for this project, many of her fellow classmates replied with "What's a calzone?" Yet, they are simply delicious. The dough pockets seem so generic on the outside, but bite into one and it's mind blowing. There's melted cheese, peppers, mushrooms, spinach, pepperoni, sausage, zucchini, onions, sausage, carrots,the options are endless. This cheesy treat truly embodies America. The outside represents American conformity. All citizens conform to specific American cultural standards. Then inside the doughy delight are the several unique ingredients, representing all of America's diverse cultures. In her interview, Betsy Graham stated "immigrants don't have to lose their cultural identity. They must hold on to their individuality and keep their cultures. America as a whole has adopted other cultures, which has added to the melting pot." What Betsy didn't agree with is the idea that becoming an American involves losing some of one's native ties and traditions. She really focused more on the notion that America is great because people can stay connected to who they are. Caroline Myers really enjoyed the time spent with Betsy. It's time to rapidly conclude this post. Caroline may or may not have become ravenous in the making.

Recipe

• 1 1/2 cups warm water (105°F to 115°F.)
• 1 envelope dry yeast
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 4 cups (about) all purpose flour
• 1 large red bell pepper
• 2 tablespoons olive oil
• 1 1/4 pounds red onions, sliced
• 4 sweet or spicy Italian sausages, casings removed
• 3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
• 12 ounces ricotta cheese
• 4 teaspoons dried oregano

Preparation

Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.