Steinbrenner's Calzone

George Steinbrenner passed away on Tuesday and TWSF is by no means saddened by this death, we are both avid Yankee haters (go Phils and Sox). Despite being at the head of the evil empire, I have always had a soft spot in my heart for Mr. Steinbrenner, not for his tyrannical management of baseball’s most successful franchise, but rather for his amazing, timeless cameo appearances on one of the best TV shows of all time, Seinfeld.  

Steinbrenner possessed comedic skills uncanny for a shipping tycoon turned franchise owner. Had he not been burdened with running the Yankees, Steinbrenner surely could have pursued a second career as a standup comedian or star of a mockumentary based loosely on his life. When the news of The Boss's death hit the wire my thoughts immediately jumped to my favorite Steinbrenner Seinfeld moment, the calzone episode. So in memory of one of Seinfeld’s best recurring minor characters we present Paisano's Eggplant Pepperoni and Cheese Calzone.

TWSF has made calzones in the past, but never considered incorporating eggplant until digging up that youtube clip. If eggplant isn't your thing, just substitute with broccoli, spinach or more meat (we recommend Genoa salami and capicola.)

Ingredients:
for 2 calzones measurements depend on size of calzone and personal taste, making a calzone isn't an exact science...

Ball of pizza dough
1 baby eggplant
Sliced pepperoni, about 4-7 slices
Sliced or shredded mozzarella about 1 cup
Grated Parmesan, about 1/4-1/2 cup
one clove of garlic, minced
olive oil
an egg
salt and pepper
1 bottle of Chianti (for you, not the calzone)

For the Dough:
TWSF has made pizza dough in the past and it really isn't worth the effort. Just buy some dough form the supermarket most will have fresh dough, all will have frozen dough. You can even ask your local pizzeria to sell you a dough ball, but I tried doing that at Pizza Roma in Ballston and got in an argument with the guy (much like Kramer) because he refused to sell me some dough.

Making the Calzone:
1. Preheat the oven to 350 degrees.
2. Open that bottle of Chianti
3. Thinly slice the eggplant, drizzle with olive oil and salt and pepper and roast 5-7 minutes.
4. Divide the dough ball in two and roll out in a symmetrical shape on floured surface about the thickness of a mouse pad.
5. Place peperoni,eggplant, cheese and garlic in layers on one half of the symmetrical dough pad.

6. Beat the egg (like the Sox beat the Yankees in '04) and brush it along the edge of the dough pad
7. Fold dough over and seal making a pouch
8. Poke small holes in the top of your calzone.
9. Brush the top of the calzone with olive oil
10. Bake calzone in oven for approximately 12-16 minutes or until golden brown, TWSF recommends baking on a  preheated pizza stone
11. Serve calzone with marinara sauce and what's left of the Chianti
12. And always remember to tip your Calzone maker