Onion Calzone | Kalamata Olives and Gorgonzola Cheese | Italian Barese Calzone Di Cipolla

Authentic big flavor recipe with loads of ingredients, get ready to get stuffed. At a whopping 16x22 inches, this Calzone will satisfy the biggest of families and have plenty left over for seconds! Watch and learn how Nonna makes this family size Calzone with gourmet flare, its time to roll! INGREDIENTS Cooking Onions - 3 pounds, sliced. Spring Onions -1 pound, chopped. Sea Salt - 1 tablespoon. Olive Oil - 2 tablespoons, and some for brushing the top of the Calzone. Black Pepper - 1 teaspoon. Tomatoes – ½ cup, peeled and chopped. Kalamata Olives - 1½ cup, pitted and chopped. Gorgonzola / Blue Cheese - 1 cup, crumbled. Pizza Dough – 1XL dough for top and bottom of calzone. Check out Nonna’s XL Pizza Dough video! DIRECTIONS In a large pot on the stove over high heat, place all sliced/chopped onions. Add the sea salt, black pepper, olive oil – and mix mix mix! Add the peeled tomatoes and mix some more. Cook on high heat for 10 minutes uncovered, stirring often. Reduce to medium and cook uncovered for 20 minutes, stirring often – until most of the liquid has been cooked out and the onions are tender. Some liquid left over is expected as we will drain the onions in the next step. Drain the onions in a colander, make a well in the canter add the blue cheese cover with the onions and the Kalamata olives. Once cooled and drained, give it a good mix and you can now assemble your calzone with Nonna’s pizza dough as Shown in the video, Bake in a greased 16 x 22 Pizza Pan at 400° for 40 minutes or until nice and golden. Mangia! Music Blue Ribbons, by TrackTribe #calzonepizza #calzone #gorgonzola #onionpizza #italiancooking #italianfood #italiano