Ingredients:
- Flour & Semolina
- 1 Dough Ball
- 1 six inch piece Bone Marrow (split in half)
- 3 oz. Sauteed Spinach
- 1 oz. Chopped Garlic
- 2 oz. Sliced Imported Smoked Pancetta
- 3 oz. Whole Milk Ricotta
- 4 oz. Whole Milk Mozzarella (Shredded)
- 4 oz. (1link) Italian Fennel Sausage (Sliced Thin)
- 1 White Rose Potato (Sliced Thin)
- 2 oz. Feta (in a ramekin)
- Pinch Crushed Red Pepper
- Sea Salt
- 1 teaspoon Chopped Rosemary
- Parmesan
- Olive Oil
- In a sauté add both pieces of bone marrow. Drizzle Olive oil and Salt over the top and place into oven for 2 minutes.
- Carefully using oven mitts or a towel take out sauté and drizzle more oil, rosemary, and salt and set aside
- Dust your dough ball with flour and semolina
- Using your hands or a rolling pin, Shape, stretch and or roll your dough ball out into a 10–12 inch circle
- On one half add Mozzarella, potatoes, spinach, sausage, pancetta, garlic, parmesan, crushed red pepper, ricotta
- Fold over other dough in half moon and close using your fingers or a fork
- Place calzone into your oven and cook each side for 45 seconds each
- Keep turning calzone until all sides are golden brown with some char
- Take out of oven and cut calzone in half
- Using your marrow smear some on each slice of calzone and top with feta and Olive oil