In early 1900’s my maternal grandfather emigrated to Canada from a little town in the South of Italy. He married a lovely woman named Amelia, who was of Italian descent but born in Canada. For 13 years I was able to enjoy all the wonderful food that Amelia would cook. And cook she did, and bake. I remember my father eating so many of her homemade eclairs and cream puffs. But her pasta and her calzone were something else.
On a recent post I made the calzone that I have had here in Italy, after I received a message from my cousin saying “I don’t remember calzone like that, remember the one Gram made?” And yes I did and yes I had the recipe because my mother used to make it to. So Janet, here it is. Enjoy, I did and it brought back great memories. Thanks. Buon appetito!
- 1 pound store bought pizza dough 1/2 kilo
- 1/2 pound minced pork 250 grams, could also use Italian sausages without the casing
- 1/2-1 tablespoon fennel seed 3-6 grams
- pinch of salt
- dash of paprika
- 1 egg
- 1 3/4 cups shredded mozzarella 200 grams, firm not fresh
- 1/4 cup shredded mozzarella for the topping 30 grams, firm not fresh
Preheat oven to 400° (200°) degrees.
Fry the meat and spices in a frying pan till brown, drain off fat and let cool. When cool mix together meat mixture, raw egg and mozzarella cheese (1 3/4 cups). Take the pizza dough and cut it in half, place 1/2 the dough in baking pan (about 1/2 inch (1 1/4 centimeter) thickness) (I used a 8 x 6 inch or 20 x 16 centimeter pan), spread evenly the meat, cheese and egg mixture on top of the dough, then place the remaining 1/2 of dough over top, pinching edges together (as well as possible), brush top with a little olive oil and top with the 1/4 cup shredded mozzarella. Bake in a 400° (200°) oven for approximately 20 to 25 minutes or until browned.