Pork Tenderloin Calzone

 

Remember that pork tenderloin I made? Well this is what you get when you have left overs. Now if you didn't make the pork tenderloin not to worry. You can use any pork you may have left over. Just pull it apart. Add in some broccoli rabe or baby broccoli and I will give you the ingredients for the rest of it. Now one of the very few things I do not have my own personal recipe for is pizza dough. I used Giada's found here : http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-dough-recipe/index.html  This is great for a calzone. Now if you want a nice thin pizza crust? I  would suggest using Tyler Florence's his is fantastic. 

Okay I made two Calzones here:

4 thick slices of the pork tenderloin, shredded or chopped into small pieces. (if using regular pork I would say two cups)

About 3 heaping tablespoons full of ricotta cheese (more or less depending on what you like)

A good handful of mozzarella cheese, again adding as much or as little as you desire

Grated Pecorino Romano Cheese

Fresh parsley, chopped

1 egg, for the egg wash

Now if you don't have the stuffed tenderloin, you are going to need 1 bunch of broccoli rab/baby broccoli that has been boiled for 3-4 minutes, drained, cooled and chopped.

A few slices of prosciutto, or really thin ham chopped

Provolone cheese if you dare to have a cheese overload! 

Now for the waist-line conscience folks, you can use part skim cheese for the mozzarella and provolone. I would never suggest fat free, it just doesn't melt or taste right! Same for the Ricotta.

You want to mix the tenderloin, ricotta, mozzarella, s/p, pecorino romano cheese and parsley in a bowl. Incorporate everything really well.

Roll out one pizza dough. Place half the mixture onto one side of the dough. Leaving about a good half inch of dough around it. Fold over the dough and curl up and pinch. So it's got a nice seam all the way around. (I'll show you a picture below).  Do the same for the other Calzone. Cut a slit in the top of each calzone.

Mix the egg with just a teaspoon of water and whisk well. Brush on each calzone covering completely. Bake in a 450 degree oven for about 20 minutes. Check to see if it needs more egg wash about half way through. Once it has that nice golden crust on top and bottom it's done! Let cool about 8 minutes or so and enjoy!! This is sin-fully delicious! Serve w/a little marinara on the side. Yum! 

   I hope this picture helps in terms of how you would fold and pinch the seams of the calzone.

Copyright © 2012 Salvo-lutions by, Dana Salvo