Hopewell Lil ' Buddy Recipe

Make the dough

In a large bowl whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Make a well and add 1 cup warm water (about 105–115°F) and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbs more flour a tablespoon at a time. Form into a ball.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare the filling

While dough rises, heat a small skillet over medium heat. Add cooked, crumbled Italian sausage (1 cup) to warm through and render a little fat; if the sausage is dry, add 1 tsp olive oil. Add minced garlic (2 cloves) and sauté 30–45 seconds until fragrant; remove from heat and cool slightly. In a medium bowl combine 1 cup whole milk ricotta, 1 cup shredded mozzarella, 1/4 cup grated pecorino romano, 1 cup finely chopped baby spinach, 1/2 cup chopped roasted red peppers, the sausage mixture, 2 tbs thinly sliced fresh basil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning as needed.

Preheat the oven to 475°F (245°C). Place a baking stone or an inverted baking sheet on the middle rack to heat, if available.

Shape the calzones

After the dough has doubled, punch it down and divide into 4 equal pieces for individual 'Lil Buddy' calzones. On a lightly floured surface roll each piece into a 7–8 inch circle about 1/4 inch thick. Spoon roughly 1/3 to 1/2 cup of the filling onto one half of each dough circle, leaving a 1/2 inch border. Do not overfill to prevent bursting.

Brush the exposed dough border with a little water, fold the dough over the filling to create a half-moon, then press edges firmly. Crimp the edges with a fork or twist-and-seal to ensure a good seal. Use a small paring knife to cut two 1/2-inch slits on top of each calzone for steam release.

Egg wash and bake

Whisk 1 egg with 1 tbs cold water to make an egg wash. Arrange calzones on a piece of parchment (or a lightly floured peel) and brush the tops lightly with egg wash. Sprinkle each with a pinch of dried oregano (optional). Transfer calzones to the preheated baking stone or inverted sheet (use the parchment to slide them on). Bake at 475°F (245°C) for 12–15 minutes, until the crust is golden brown and the filling is bubbling. Rotate halfway through if your oven has hot spots.

Once baked, remove calzones to a wire rack and let rest 5 minutes. Drizzle a little extra virgin olive oil (optional) over each and serve warm with 1 cup marinara sauce for dipping.

Leftovers can be cooled completely, wrapped airtight and refrigerated for up to 3 days or frozen up to 1 month. Reheat in a 375°F oven for 10–15 minutes (from fridge) or 20–25 minutes (from frozen) until heated through.