Creole Onion Calzone

Ingredients

In this adaptation, the original Italian calzone is transformed into a Creole delight by incorporating the bold flavors of Louisiana Creole cuisine. The traditional Italian filling is replaced with sautéed onions, bell peppers, and a blend of Cajun spices, adding a spicy kick to the dish. The dough remains similar to the original, providing a soft and fluffy texture, but the overall flavor profile is distinctly Creole. We alse have the original recipe for Calzone di cipolla, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) Cajun seasoning 1 teaspoon (5g) Cajun seasoning
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• 1/4 teaspoon (1.25g) cayenne pepper 1/4 teaspoon (1.25g) cayenne pepper
• 1 cup (120g) shredded mozzarella cheese 1 cup (120g) shredded mozzarella cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 48g (6g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.
3. 3.
   In a skillet, heat some olive oil over medium heat. Add the sliced onions, bell pepper, and minced garlic. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Add the Cajun seasoning, paprika, and cayenne pepper to the skillet. Stir well to coat the vegetables evenly with the spices. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 200°C (400°F). Divide the dough into two equal portions. Roll out each portion into a circle of about 25cm (10 inches) in diameter.
6. 6.
   Spoon half of the onion and bell pepper mixture onto one half of each dough circle, leaving a border around the edges. Sprinkle with shredded mozzarella and grated Parmesan cheese.
7. 7.
   Fold the other half of the dough over the filling and press the edges together to seal. Brush the top of each calzone with beaten egg wash.
8. 8.
   Place the calzones on a baking sheet and bake for 20-25 minutes, or until golden brown.
9. 9.
   Remove from the oven and let them cool for a few minutes before serving. Slice and enjoy the spicy Cajun onion stuffed bread!

Treat your ingredients with care...

• Onions — Make sure to thinly slice the onions to ensure they cook evenly and caramelize properly.
• Cajun seasoning — If you don't have Cajun seasoning on hand, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and black pepper.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the onion and bell pepper mixture.
• Experiment with different cheeses like pepper jack or cheddar for a variation in flavor.
• Serve the Creole Onion Calzone with a side of spicy remoulade sauce for dipping.
• If you prefer a milder version, reduce the amount of Cajun seasoning and cayenne pepper.
• Leftover calzones can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Creole Onion Calzone hot, either as a main dish or as a delicious appetizer. Pair it with a fresh green salad to balance the flavors.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh parsley or green onions on top of the calzone before serving. This adds a pop of color and freshness to the dish.