Best 3 Famous Calzone From Chez Panisse Restaurant Recipes

**Feast Your Senses on the Legendary Calzone from Chez Panisse: A Culinary Symphony of Flavors**

Hailing from the iconic Chez Panisse restaurant in Berkeley, California, the calzone has ascended to culinary stardom, captivating taste buds worldwide. This delectable creation is not your ordinary folded pizza; it's an explosion of flavors and textures that will transport you to a realm of gastronomic bliss. In this article, we present not one, but two extraordinary calzone recipes that pay homage to the Chez Panisse legacy.

Embark on a culinary adventure as we guide you through the steps of crafting the classic Chez Panisse calzone, a masterpiece of simplicity that showcases the beauty of fresh, seasonal ingredients. Alongside this timeless recipe, we unveil a vegetarian calzone variation that bursts with the vibrant flavors of roasted vegetables, cheese, and herbs.

Whether you're a seasoned home cook or a culinary novice, these recipes will empower you to replicate the magic of Chez Panisse in your own kitchen. Prepare to tantalize your palate with a symphony of flavors as you bite into the golden-brown crust, savor the gooey cheese, and relish the harmonious blend of savory fillings.

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.

CHEZ PANISSE'S BLUEBERRY COBBLER

Chez Panisse's Blueberry Cobbler image

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don't cover all the berries, and the juice from the berries bubbles up around the dough.

Provided by Molly O'Neill

Categories dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream, plus additional for serving, if desired

Steps:

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
Let cool slightly. Serve warm, with cream to pour on top, if desired.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 296 milligrams, Sugar 25 grams, TransFat 0 grams

Tips:

For a crispy crust, roll the dough out as thinly as possible.
To prevent the calzone from becoming soggy, brush the inside of the dough with olive oil before filling it.
Don't overstuff the calzone, or it will be difficult to seal and cook evenly.
To ensure the calzone is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Let the calzone cool for a few minutes before slicing and serving, to allow the filling to set.

Conclusion:

The recipes in this article offer a variety of takes on the classic calzone, from the traditional Italian version to more modern takes with unique fillings and flavors. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, there's sure to be a calzone recipe here that you'll love. So get creative and experiment with different ingredients and fillings, and enjoy the delicious results!