Spago Calzones

Wolfgang Puck put Spagos on the map.  You can make calzones just like he does.  These flakey pockets of pizza dough are filled cheese, onions, garlic, eggplant, and so much more.

Calzones

Spago Calzones

Calzones

Spago Calzones

You can make a Spago calzone at home. 
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Spago Calzones
Servings: 4
Calories: 653kcal

Ingredients

Dough

  • 1 cup lukewarm water
  • 1 tablespoon olive oil
  • 3 cups bread flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons active dry yeast

Filling

  • 1 cup shredded mozzarella
  • 1/4 cup goat cheese crumbled
  • 1/3 cup shredded Parmesan cheese
  • 1 pound egg plant
  • 1 ounces prosciutto (about 2 long slices)
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon crumbled dried basil

Instructions

  • Dough Add water, oil, flour, sugar, salt and yeast to bread machine pan in the order recommended by the manufacturer. the Set bread machine to dough cycle and turn on. Let mixing and kneading cycle finish (about 10 to 15 minutes). Unplug bread machine. Remove dough from pan. Let rest on the lightly floured surface for 10 to 15 minutes. Divide into four portions and let rest another 10 minutes. 
  • Filling While dough is mixing in the bread machine, cut the eggplant into round slices about 1/4 inch wide. Slice Eggplant into bite-sized pieces, and grill with a little olive oil. Generously coat pan with canola cooking spray. When the bottom is brown turn over, and repeat on the other side. Place grilled eggplant on paper towels, and allow it to cool. Assembly Preheat oven to 450 degrees. Roll out each portion of dough to a small circle, then stretch into a circle about 8 to 10 inches in diameter.
  •  Sprinkle half of the mozzarella and all of the goat cheese, Parmesan cheese, eggplant and prosciutto over the dough circles. Top with remaining mozzarella cheese. Fold dough over to form a half circle. Moisten edges and crimp to seal. Combine 1 tablespoon of olive oil with red pepper flakes and dried basil. Brush top surface of dough with oil mixture. Bake at 450 degrees for 15 to 20 minutes or until calzone become crisp underneath and golden brown on top.

Nutrition

Calories: 653kcal | Carbohydrates: 83g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 1573mg | Potassium: 442mg | Fiber: 6g | Sugar: 10g | Vitamin A: 470IU | Vitamin C: 2.5mg | Calcium: 278mg | Iron: 1.7mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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