Rather than trying to decide between the two, we opted to try our hand at a bit of good old fashioned experimentation. Ireland Meets Italia. Mad Fusion ensues.
First, you need the fixin's for pizza dough. But, this won't be just any pizza dough. Get your rye flour ready, honey. Cuz this pizza dough is gonna rock you like a Jewish deli... or something like that.
Once the dough is mixed, give it a short rise. Then knead in some caraway seeds, if you like them. If you'd prefer to leave them out, go right ahead. We'll just point and laugh. Loudly. Until you give in and add these delicious little seeds to your dough. Cuz they're AWESOME. But really, do whatever you like. We won't judge.
Now, lay your dough to rest again for a bit. And tuck him in. Cuz he likes that.
When he's risen all pretty-like, you can divide him up into four pieces. Roll each into a 12 inch circle. Or some sort of circle-ish (or maybe squarish) shape like you see here. Perfection is NOT the point here, people. Your calzone will not mind if he's a bit different from the rest. Trust me.
Now, you want to load on the filling... a few slices of cheese, a few slabs of corned beef, maybe some horseradish sauce (a Reuben wouldn't be a Reuben without horsey sauce at our house), and maybe a bit more cheese for good measure.
Tuck that filling in very neatly, and transfer your calzone to a baking sheet lined with parchment paper. Or a silpat. We opted for an exopat with very angry writing along the one side.You should poke a few holes in your calzones so that the steam has a place to escape. Otherwise, heavens knows what could happen. Something might blow up.
You might also want to secretly brush them with a bit of whipped egg yolk so that they get a nice, sexy, sheen. But, don't tell anyone. Or take pictures. Cuz whipped egg yolk looks gross.
Bake your calzones at ... oh... 450ºF for about.. ah... 18-20 minutes. And then behold their loveliness!
You can leave them on a plate and just let them look pretty. OR you can cut them into slices and serve them to the hungry masses. Like we did.
Yum. Yum. Yum.And don't forget to wash these down with a bit more of that delicious Irish Stout. Preferably something local. Guinness if you must.
And if you're curious about that rye flour pizza dough, we've got just the thing for you!
Rye Pizza Dough
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