Lamb Calzone - {Calzone Di Ragusa}

By á-170456

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pounds boned leg of lamb cut 1/2" pieces
• 1 large onion chopped
• 1/2 cup red wine
• 2 tablespoons tomato paste
• Sea salt to taste
• Freshly-ground black pepper to taste
• 1/2 recipe Basic Bread Dough III (see recipe)
• 2 tablespoons fresh oregano
• 1 egg yolk beaten

Details

Servings 4

Preparation

Step 1

In a 10- to 12-inch saucepan, heat the olive oil until hot but not smoking. Add the pieces of lamb and brown all over. Add the onions and cook until they begin to soften, about 5 minutes. Add the wine and let it evaporate. Dissolve the tomato paste in 1/2 cup warm water. Add the dissolved tomato paste to the pan. Season, to taste, with salt and pepper. Lower the heat and let the ingredients simmer for 20 minutes.

Preheat the oven to 400 degrees.

Meanwhile, cut the dough in half. Using a lightly floured rolling pin, roll out into 2 rounds about 12-inches in diameter. Coat the paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.

Once the stew is done simmering, spoon 1/2 the stew over the dough that is already on the paddle. Fold dough over, using your fingers to crimp and seal the edges shut. Prick the pie all over with a fork and, using a pastry brush, brush with the beaten egg yolk. Repeat with remaining dough and stew. Bake until golden brown, about 20 to 25 minutes.

This recipe yields 4 servings.