Bone Marrow Calzone

In 2007 Chef Tony Gemignani became the first American to take home the coveted World Pizza Cup from Naples, Italy. Gemignani beat the native competition with his recipe for Neapolitan and Margherita Pizza. Now, Gemignani is a nine time World Pizza Champion and owns three restaurants: Tony’s Coal-Fired Pizza and Tony’s Pizza Napoletana, both located in San Francisco, and Pizza Rock located in Sacramento, California. While Gemignani may be the crown-prince of pizza, his culinary reach also includes many other quality Italian dishes like this recipe for bone marrow calzone, which can be found on the menu at Tony’s Pizza Napoletana.

  • 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


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