Onion Calzone with Kalamata Olives and Gorgonzola Cheese

Get ready to indulge in a calzone packed with big, authentic flavors and a gourmet twist. This family-sized calzone, measuring an impressive 16x22 inches, is perfect for feeding a crowd and still having plenty left for seconds. Join Nonna as she guides you through making this hearty and delicious calzone – it’s time to roll and savor every bite!

The secret to this calzone’s rich and luxurious flavor lies in the use of Gorgonzola cheese, a creamy blue cheese that adds a tangy, bold kick to the filling. Combined with the sweetness of slowly cooked onions and the briny bite of kalamata olives, the Gorgonzola melds beautifully, creating a luscious, gooey center that elevates this dish from simple to extraordinary. Whether you’re serving it for a family dinner or a special occasion, this calzone is sure to impress with its gourmet flair and mouthwatering taste.

INGREDIENTS: 

• Cooking Onions: 3 pounds, sliced

• Spring Onions: 1 pound, chopped

• Sea Salt: 1 tablespoon

• Olive Oil: 2 tablespoons, plus extra for brushing the top of the calzone

• Black Pepper: 1 teaspoon

• Tomatoes: ½ cup, peeled and chopped

• Kalamata Olives: 1½ cups, pitted and chopped

• Gorgonzola / Blue Cheese: 1 cup, crumbled

• Pizza Dough: 1 Extra Large Pizza dough for top and bottom of calzone
  (Check out Nonna’s XL Pizza Dough video!)

DIRECTIONS: 

1. Prepare the Onion Mixture:

   • In a large pot over high heat, combine 3 pounds of sliced cooking onions and 1 pound of chopped spring onions.
   • Add 1 tablespoon of sea salt, 1 teaspoon of black pepper, and 2 tablespoons of olive oil. Mix thoroughly to coat the onions.
   • Incorporate ½ cup of peeled and chopped tomatoes into the onion mixture and stir well.
   • Cook on high heat for 10 minutes, stirring frequently. Then, reduce to medium heat and continue cooking uncovered for 20 minutes, stirring often, until most of the liquid has evaporated and the onions are tender. A little residual liquid is fine, as it will be drained.

2. Drain and Assemble:

   • Drain the onion mixture in a colander, pressing gently to remove excess liquid. Create a well in the center of the onions and add 1 cup of crumbled Gorgonzola or blue cheese. Cover the cheese with the onions and sprinkle 1½ cups of chopped kalamata olives over the top.
   • Once the mixture has cooled and drained, give it a good mix to evenly distribute the ingredients.

3. Assemble the Calzone:

   • Preheat your oven to 400°F (200°C). Grease a 16x22 inch pizza pan generously with olive oil.
   • Roll out the bottom layer of the XL pizza dough and place it on the prepared pan. Spread the onion and cheese mixture evenly over the dough, leaving a border around the edges.
   • Roll out the top layer of the dough and place it over the filling. Pinch and fold the edges to seal the calzone.
   • Brush the top of the calzone with olive oil for a golden, crispy finish.

4. Bake to Perfection:

   • Bake in the preheated oven for about 40 minutes, or until the calzone is nicely golden and the crust is cooked through.

5. Serve and Enjoy:

   • Let the calzone cool slightly before slicing. Serve warm and enjoy the explosion of flavors in every bite.

Enjoy this hearty, flavorful calzone with family and friends, just like Nonna would.

Mangia! 

Watch Nonna Make an Authentic Onion Calzone

Tips to Enhance your Onion Calzone Making Experience!

1. Slow Cook the Onions: Take your time when cooking the onions. Slowly cooking them on medium heat ensures they become tender and sweet without burning. This process caramelizes the onions, enhancing their natural sweetness and depth of flavor.

2. Drain Thoroughly: After cooking the onions, ensure you drain them thoroughly. Excess moisture can make the calzone soggy. Letting the onions cool in a colander helps remove excess liquid, giving you a perfectly balanced filling.

3. Room Temperature Dough: Let your pizza dough come to room temperature before rolling it out. This makes it more pliable and easier to stretch without tearing, ensuring a uniform thickness for both the top and bottom layers.

4. Seal the Edges Well: When assembling the calzone, make sure to seal the edges well by pinching and folding them. This prevents the filling from leaking out during baking and ensures the calzone maintains its shape.

5. Brush with Olive Oil: Brushing the top of the calzone with olive oil before baking not only adds a beautiful golden color but also contributes to a crispier crust. Use a generous amount to enhance the texture and flavor.

6. Rest Before Slicing: Allow the calzone to rest for a bit after baking before slicing. This helps the filling set slightly, making it easier to cut and preventing the cheese and other ingredients from spilling out.

Did you Know?

The name "calzone" comes from the Italian word for "trouser" or "pant leg," referencing its folded-over shape that resembles a stuffed pant leg. Traditionally, calzones were made as a portable meal for Italian workers, allowing them to enjoy a hearty, satisfying meal on the go. This family-sized version takes that classic concept and super-sizes it, making it perfect for sharing around the dinner table.

Gorgonzola cheese, one of the world's oldest blue-veined cheeses, dates back over a thousand years to the town of Gorgonzola in Lombardy, Italy. Legend has it that the unique blue marbling was discovered by accident when a young cheesemaker added morning milk to leftover curd from the previous evening, leading to the development of this rich, tangy cheese. Today, Gorgonzola is celebrated for its creamy texture and bold flavor, making it a perfect addition to this gourmet calzone.

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