Best 2 Chez Panisse Calzone Recipes

Indulge in the delectable flavors of Chez Panisse Calzone, a culinary masterpiece inspired by the renowned Chez Panisse restaurant. Originating from the iconic Chez Panisse in Berkeley, California, this calzone is a symphony of flavors, textures, and aromas. It features a tender and chewy dough that envelops a generous filling of fresh mozzarella, tangy goat cheese, earthy wild mushrooms, sweet caramelized onions, and a hint of aromatic herbs. Each bite offers a delightful contrast between the crispy crust and the soft, gooey interior, leaving you craving more.

This article provides three unique variations of the classic Chez Panisse Calzone, each with its own distinct taste profile. The first recipe showcases the traditional combination of wild mushrooms, mozzarella, and goat cheese, while the second introduces the savory flavors of roasted eggplant, caramelized onions, and feta cheese. The third recipe takes a vegetarian twist with a filling of roasted butternut squash, caramelized onions, and creamy ricotta cheese.

For those seeking a lighter option, the article also includes a recipe for a Vegetable-Filled Calzone that boasts a medley of fresh vegetables, including broccoli, zucchini, red bell peppers, and artichoke hearts, all wrapped in a crispy whole wheat crust. If you're craving a taste of the sea, the Seafood Calzone recipe features a succulent filling of shrimp, scallops, and calamari, enveloped in a flaky puff pastry crust.

With step-by-step instructions and detailed ingredient lists, this article ensures that home cooks of all skill levels can recreate these restaurant-quality calzones in their own kitchens. Whether you're a seasoned chef or a novice cook looking to impress your friends and family, the Chez Panisse Calzone is sure to become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CHEZ PANISSE CALZONE

Chez Panisse Calzone image

Provided by Moira Hodgson

Categories dinner, pizza and calzones, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3/4 cup lukewarm water
2 teaspoons active dry yeast
1/4 cup rye flour
1 tablespoon milk
2 tablespoons olive oil, plus oil for surface of dough
1/2 teaspoon salt
1 3/4 cups unbleached all-purpose flour
2 ounces fresh Sonoma goat cheese
2 ounces French goat cheese
7 ounces mozzarella
2 slices prosciutto
2 tablespoons chives
2 tablespoons parsley
1 sprig thyme
1 sprig marjoram
2 small cloves garlic
Black pepper to taste

Steps:

Mix one-fourth cup of the lukewarm water, yeast and rye flour. Let rise 20 to 30 minutes, then add the rest of the water, the milk, olive oil, salt and the all-purpose flour.
Mix the dough with a wooden spoon, then knead on a floured board. It will be soft and a little sticky. Use quick motions so the dough will not stick. Add more flour to the board as needed, but no more than absolutely necessary. Knead for 15 to 20 minutes to develop the dough's strength and elasticity. Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming.
Cover the bowl with a towel and put it in a warm place. Let the dough double for two hours, then punch it down. Let it rise about 40 minutes more.
Crumble the goat cheeses and grate the mozzarella. Julienne the prosciutto. Finely cut two tablespoons of chives and mince the same amount of parsley. Chop the thyme and marjoram and mince the garlic. Blend all these ingredients and season with black pepper.
Roll the dough into a circle 14 inches in diameter, or divide it in two or three pieces to make small calzones. Put the filling on half the dough in a semicircle, leaving a one-inch margin at the edge. Moisten the edge with water and fold the other half of the dough over to make the edges meet. Fold the edges up to form a running curl, pinching it tight. Bake for 15 to 18 minutes until browned and crisp. Serve whole and cut with a serrated knife at the table.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams

FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT

FAMOUS CALZONE from Chez Panisse Restaurant image

This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.

Provided by Jangomango

Categories European

Time 1h

Yield 4 small calzone

Number Of Ingredients 11

Ingredients

1 lb freshly made pizza dough (any good recipe you like)
2 ounces fresh goat cheese, crumbled
2 ounces french goat cheese called boucheron cheese, crumbled (get a tangy one not a mild one - they differ)
7 ounces fresh mozzarella cheese, grated
2 slices prosciutto, thicker than sandwich slices,diced
2 tablespoons fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
1/2 tablespoon thyme leaves, combined and chopped fine (Don't use stems)
1/2 tablespoon marjoram leaves, combined and chopped fine (Don't use stems)
2 cloves garlic, minced
1/2 teaspoon black pepper, fresh medium ground

Steps:

Combine filling well and set aside.
May be made several hours in advance and refrigerated.
Preheat oven with pizza bricks already inside to 450* F.
Roll the dough out into 4 circles.
It has to be as thin as possible otherwise the dough doesn't cook on the inside.
Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
Moisten the edges with water and fold the other half over the filling to make the edges meet.
Seal it tightly.
Repeat this with the other three dough circles.
Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
You are aiming for a steam-tight calzone.
Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
Bake for about 15 minutes until quite brown on top.
At the restaurant, it always arrives just a little charred on top.
Remove from oven and brush with a little olive oil.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your calzone. Look for ripe tomatoes, flavorful cheese, and fresh herbs.
Don't overcrowd the calzone: Too many fillings will make it difficult to fold and seal the calzone, and it will also make it more likely to burst open while baking.
Be careful not to overwork the dough: Overworking the dough will make it tough. Knead it just until it comes together, then let it rest for at least 30 minutes before rolling it out.
Bake the calzone at a high temperature: This will help the crust to brown and crisp up.
Serve the calzone hot out of the oven: This is when it will be at its best.

Conclusion:

The Chez Panisse calzone is a delicious and easy-to-make dish that is perfect for a casual meal. With its simple ingredients and flavorful fillings, it is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special treat for a weekend brunch, the Chez Panisse calzone is a great choice. So next time you are in the mood for a calzone, be sure to give this recipe a try. You won't be disappointed!