Ciril Hitz's Calzones


  • Veggie Filling Ingredients
  • 20 asparagus spears
  • 3 stalks leeks
  • 2 shallots
  • 3 medium size carrots
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 4 1/2 teaspoons fresh thyme leaves
  • 4 ounces or 1/3 cup crumbled goat cheese
  • Wild Mushroom Filling Ingredients
  • None
  • 3 cups dried mushrooms that have been hydrated or fresh wild mushrooms
  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons fresh chives, chopped
  • 3 shallots
  • 1 package (5.ounces) soft herb cheese  (Boursin is preferred.)


  1. Soaker Ingredients
  2. 1/3 cup 7-grain mixture
  3. 1/4 cup water
  4. Combine the grains and the water in a container and cover with a lid or plastic wrap. 
  5. Let sit at room temperature overnight.
  6. 4 1/4 cups bread flour
  7. 1 cup Whole Wheat flour
  8. 2 cups water, heated to 70°F
  9. 3/4 teaspoon instant yeast*
  10. 1 tablespoon salt
  11. Soaker mixture
  12. 1 tablespoon honey
  13. 2 tablespoons savory oil mix**
  14. *Instant yeast is not the same as Active Dry Yeast.  Instant yeast is sometimes referred to as Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast.  SAF brand is my favorite and the preferred choice of many artisan bakers.
  15. **I like to mix up about 1/2 cup of savory oil using Filippo Berio Extra Virgin Olive Oil, salt, pepper, crushed garlic, rosemary, thyme and oregano, but you can use any savory spices of your choice.  You can save the extra to use to brush on top of the calzones or use as a dipping oil or sauté oil.
  16. Dough Directions
  17. In the bowl of a 5-quart stand mixer, combine all of the dough ingredients except for the savory oil mixture.  Use a dough hook and mix on a low speed for about 4 1/2 minutes.
  18. Increase to a medium mixing speed and slowly add the savory oil until it has been completely incorporated.
  19. Check the gluten development of the dough:  Tear off a small piece, the size of a large egg, and stretch it out between your fingers to form a window of dough.  If the dough is fairly smooth and can be stretched without it tearing, then you are done mixing.
  20. Spray a plastic container with some non-stick spray and take the internal dough temperature using a probe thermometer.  If it is less than 75°F, cover and place in a warm environment until that temperature is achieved.
  21. Cover the container with a lid or plastic and let rest for 45 minutes.
  22. Give the dough a stretch-and-fold:  Imagine the dough unit has four sides.  Take one side and gently putt up and away from the main unit of dough, then fold this section back over on top of the unit.  Now take the opposite side and do the same thing.  Repeat this process for the remaining two sides.  Then cover the dough again and let it rest for another 45 minutes.
  23. Using a scale, divide the dough into 160-170g units.  Brush a rimmed sheet pan with some of the savory oil.  Shape the units into round balls and place them into the sheet pan, cover with plastic wrap, and allow to rest for 20 to 30 minutes at room temperature.
  24. Veggie Filling Directions
  25. Trim the woody ends of the asparagus and then cut the remaining spears into thirds.  Cut the leek stalks off just below the really dark green parts of the stalk and then cut coarse julienne strips from the bottom portion.  Peel and cut the carrots into julienne strips.  Peel and coarsely chop the shallots.
  26. In a sauté pan, heat the oil and butter and add all of the vegetables and seasonings.  Sauté the vegetables until they are tender but not too soft.
  27. Allow the mixture to cool and toss the goat cheese with the vegetables.
  28. Wild Mushroom Filling Directions
  29. If using dried mushrooms, soak them in water for a minimum of 2 hours to rehydrate them.  They should be soft to the touch.
  30. Chop the mushrooms into medium pieces.
  31. Peel and chop the shallots into small pieces. 
  32. In a sauté pan over medium heat, sauté the chopped shallots with the butter and olive oil until glassy and tender.
  33. Add the mushrooms, garlic, salt, pepper and chives and continue to sauté until the mushrooms are tender.
  34. Remove from the heat and stir in the soft herb cheese while the mixture is still hot.  Allow to cool to room temperature before filling calzones.
  35. Assembling the Calzones
  36. Preheat the oven to 450°F.
  37. Place a ball of dough onto a flour-dusted work surface and roll out into a 9-inch circle.  This will take a couple of stages of rolling and letting the dough rest for a minute in between.
  38. Lightly spray the dough with water and then spoon some filling into one half of the dough.
  39. Fold the dough over and crimp the edge to seal it shut.  Place on an oiled sheet pan, cover the calzones, and allow the dough to rest for 30 minutes.
  40. Re-Crimp the edges and refrigerate the entire sheet pan for 10 minutes.
  41. Remove from the refrigerator, brush the calzone tops with savory oil, then sprinkle with a blend of grated cheese if desired.
  42. Bake for 18 to 20 minutes or until the desires color is achieved.

This recipe was featured on Season 20 - Episode 2016.

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