Take your craving into the kitchen.
White Castle New York Style Calzone
1998 Cookoff Winner
|10||White Castle hamburgers|
|3/4 cup||green bell pepper, diced|
|1 cup||pepperoni or salami, diced|
|3||cloves garlic, finely chopped|
|1 tbsp.||olive oil|
|1 can||pizza dough|
|3/4 cup||mozzarella cheese, grated|
|1/2 cup||locateli cheese or romano cheese, grated|
|2 tbsp.||corn meal|
|2 tsp.||garlic powder|
Sauté green bell pepper, pepperoni, garlic and olive oil in small pan on low heat for approximately 10 minutes. On a floured flat surface, form the pizza dough into a rectangular shape approximately 18 × 10-inch. Separate the burgers and onions from bun. Put aside top bun to be used later. Discard bottom bun and pickle. Crumble burgers with onions into small pieces and distribute evenly lengthwise across middle of pizza dough. Next distribute the sautéed green bell pepper, pepperoni and garlic over the burgers. Sprinkle the mozzarella and locateli cheese over the other ingredients. To form the calzone bread effect, fold bottom dough up over center and fold top of dough down over the center, slightly overlapping the bottom dough. Fold ends of dough over top about 1 inch. Slightly beat the egg yolks; then using a brush, spread over top of calzone as a glaze. Poke several small holes in top to let hot air escape. Transfer calzone to a large cookie sheet which has been lightly greased with olive oil and sprinkled with 2 tbsp. of corn meal. Bake at 350° for 45 minutes. Take 10 bun tops and place on cookie sheet with top of bun down and cover bottom of bun with olive oil and sprinkle with garlic powder. Put in oven along with calzone 5 minutes before you remove calzone.
Submitted by Vincent Reilly of New York, NY