Green Chiles and warm, melt-y cheese are Southwest flavors that are perfect together. So, I rolled them up in an Italian calzone to celebrate our very own Spaghetti Western Week.
Welcome to our second annual Spaghetti Western Week! We just can’t let the birthday of Clint Eastwood, Mr. Cowboy, Mr. Southwest go by without throwing a party Southwest style! To honor our favorite Western movies (made in Italy), we are kicking off the week full of Southwest-Italian fusion recipes with Green Chile Cheese Calzones. I think The Man would definitely approve!
Last year’s event was such a hit with recipes for Carne Asada Pizza, Big Ol’ Green Chile Ravioli and Orange Habanero Polenta Cake that we have made Clint Eastwood’s birthday an annual celebration of Southwest style Italian food.
This year’s line-up will be just as fun. So, get dust off your cowboy hat, put on your favorite Clint Eastwood movie and join the fun!
Green Chile Cheese Calzones are filled with roasted chiles and a creamy, ricotta filling. You can go as hot as you would like with Hatch Chiles or keep it tame with poblanos… it’s all up to you. I put in little dabs of goat cheese (another Southwest favorite) but, you can substitute feta cheese instead. Just remember that the flavors will need to be strong to stand out from the crusty bread.
We have several methods for roasting the chiles right here on the blog. My favorite way is over the flames of a bbq. In fact, just about anytime I fire up the grill, I throw a few chiles on the grill while the flames are still high enough to almost touch the chiles. Be sure to let the lighter fluid burn off (if you are using charcoal) so that it will not effect the flavor of the chiles.
- 1 recipe of your favorite pizza dough or 1 box hot roll mix (Pillsbury was used)
- 2 poblano chiles, roasted and peeled
- 2 Anaheim chiles, roasted and peeled
- 1 large egg
- 1 (15 ounce) container whole milk ricotta cheese
- ½ cup freshly grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces grated Monterey Jack or mozzarella cheese
- 2 to 3 ounces goat cheese or feta (optional)
- 4 ounces green chile pesto or regular pesto (optional)
- ½ stick butter, melted
- Prepare you favorite pizza dough recipe (or box of hot roll mix according to the package directions for pizza crust), set aside to rise.
- Remove seeds from chiles and dice.
- In a mixing bowl, whip the egg with a fork until well blended. Stir in the ricotta and blend well. Add the parmesan cheese, salt and pepper.
- Stir in diced chiles.
- When the dough has risen, punch it down and turn it out onto a floured surface. Knead according to directions and form into one large ball. Cut the dough into six slices resembling a pie. Roll each "slice" into a ball. Flatten the ball with the heel of your hand and press out into a disk with your finger tips. Use a floured rolling pin to roll the dough into a thin disk.
- spread a spoonful of pesto onto ½ of the calzone dough. Spread on ricotta mixture and top with Monterey Jack or mozzarella cheese. Sprinkle with goat cheese or feta (optional).
- Fold over the calzone dough and seal the edges well. Place on a greased or parchment lined baking sheet. Brush with melted butter. Cut several slits in the top of the calzone for steam to escape while baking.
- Bake at 375 for 12 to 20 minutes or until golden brown.
- Let rest for 15 minutes before serving.
I hope you love this recipe! Be sure to come back for the other Southwest-Italian fun in this year’s Spaghetti Western Week!
—posted by Sandy