Little Italy, New York Style Calzone Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Tomato Wine Sauce

1 tablespoon Colavita extra virgin olive oil
1 clove garlic, crushed
3 ounces onion, chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 tablespoon sugar
1/2 teaspoon fresh basil, chopped
1 cup tomatoes, crushed
1/4 cup Sutter Home Zinfandel
1/2 teaspoon lemon juice


1 1/2 pounds ground chuck
1/2 pounds Johnsonville all natural ground Italian sausage
2 eggs, beaten
1 1/4 cups bread crumbs
1/3 cup Treasure Cave shredded parmesan cheese
2 teaspoons salt
1 tablespoon basil, chopped
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1/2 onion, minced
2 tablespoons oregano, chopped

Ricotta Cheese Filling

1 cup ricotta
1 egg
1/3 cup Treasure Cave shredded parmesan cheese

Colavita extra virgin olive oil, for brushing the grill rack
2 loaves frozen bread dough
6 slices mozzarella cheese


Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the sauce, heat olive oil in a 10-inch nonstick, fire-proof skillet on the grill rack. Add the garlic and onions, and cook for about 1 1/2 minutes, stirring frequently, until the onions are soft. Stir in the black pepper, salt, sugar, basil, tomatoes, Zinfandel and lemon juice. Bring to a boil, then reduce the heat and partially cover the skillet. Simmer for 45 minutes, stirring occasionally, until the sauce is reduced and thick, with only a small amount of liquid on the surface. Remove the skillet from the grill and set aside.

Set grill to medium-high.

To make the patties, combine the chuck, sausage, eggs, bread crumbs, parmesan cheese, salt, basil, black pepper, garlic powder, onion and oregano in a large bowl. Mix well. Handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions. Form the portions into patties and set aside.

To make the cheese filling, combine the ricotta, egg and parmesan cheese in a large bowl. Mix well and set aside.

Divide defrosted dough into 12 equal balls. Using a roller, flatten each dough ball between 2 sheets of wax paper, forming 12 (6 inch) flat circles. Spread equal portions of cheese filling in a 4 inch diameter in the center of each flattened dough round and set aside

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 3 minutes then turn and add a mozzarella slices top of each burger, cover, and cook for 3 minutes. Place the patties on 6 flat dough rounds. Top each patty with an equal amount of sauce. Moisten edges of all the flat dough rounds with water. Top each patty with the other flat dough rounds (cheese side down). Using tines of fork, press edges to seal. Brush top of calzone with oil. Brush the grill rack with oil. Place the calzones on the rack, (oiled side down), cover, and cook for 10 minutes. Brush top of calzone with oil then turn, cover, and cook for about 10 minutes until dough is browned and serve.