Italian Easter Calzone

 

For the filling:

1/4 cup extra virgin olive oil

6 bunches scallions, cut into 2-inch pieces

1/2 cup white wine

1/2 cup crushed tomatoes

1 cup chopped Kalamata or Gaeta olives

Red pepper flakes

Salt

                                                                                    1/4 cup chopped anchovy fillets

For the dough:

1 pound all-purpose flour

1 cup lukewarm white wine

1/4 cup extra virgin olive oil, plus extra for greasing

Pinch salt

In a large pot, heat 1/4 cup olive oil over medium heat. Add scallions, wine, tomatoes, olives, and hot pepper and salt, to taste. Saute for about 15 minutes. Remove from stove, drain, and cool completely. Set aside.

To make the dough, combine flour, wine, 1/4 cup olive oil, and a pinch of salt. Knead together until dough is formed.

Cut the dough in half. Flatten one half into a thin, round sheet large enough to cover the bottom of a 16-inch baking pan. Apply a very thin film of olive oil to the pan. Position the dough in the pan and spread the scallion mixture uniformly on top, leaving a 1/2-inch border. Spread the anchovies over the scallions.

Take the other half of the dough and flatten it with the rolling pin into a round sheet that you will use to cover the scallions. Place the dough over the scallions, cutting off any excess around the edges. With a fork, seal the two sheets of dough together.

With your fingers, apply a thin film of olive oil over the entire surface of the scalcione. Then, with a fork, puncture the surface every 2 inches. Bake for 60 minutes at 400 degrees F.