Tel: +1. 772. 492. 1550 [email protected]

In England it was pork pies. For centuries workers wold leave their village homes, walk several miles to the farm or work place and carry a cold pork pie with them for their midday meal. In Cornwall it was a Cornish Pasty. In Southern Italy it is a folded pizza or Calzone and it is magic. I have added white wine and upgraded the pizza dough to puff pastry and to my joy the blonde loves it!


  • 1lb mild Italian sausage ground.
  • Olive oil.
  • 1 onion and 1 clove elephant garlic finely chopped.
  • 1 tablespoon dried thyme.
  • 1 teaspoon ground nutmeg.
  • 1/4lb diced ham.
  • 2 eggs whisked.
  • ¼ cup each of shredded parmesan and mozzarella.
  • Salt and much black pepper to taste.
  • ¼ cup Panko bread crumbs.
  • 2 sheets puff pastry (Publix has an excellent brand).


  1. Sauté the sausage over a medium heat with salt and a heavy hand of black pepper in a splash of olive oil, till broken down and grey. Add white wine and reduce by 75%. Set aside in a bowl to cool.
  2. In the same pan add olive oil and sauté the onion, garlic, thyme and nutmeg.
  3. Off the heat stir into the cooling pork, add the ham, shredded cheeses, 1 whisked egg and mix well.
  4. Test for seasoning, if in doubt add more freshly ground black pepper.
  5. Unwrap the puff pastry, spread the first sheet on a floured surface, sprinkle lightly with breadcrumbs and pile the meat mix sausage style in the centre. Paint the edges with the some of the remaining whisked egg.
  6. Overlay the second sheet of puff pastry on top of the mix, press down at the edges to make a seal and trim off as much excess dough as possible. You want to end with a fat sausage held tightly within the pastry.
  7. Manoeuvre the package onto an oiled baking dish, paint with the remaining whisked egg and cut a slit for steam in the top of the Calzone.

Bake at 400f for 25-30 minutes till chestnut brown. Set aside to cool, eat warm or wrap in cling film and store in the fridge for up to two weeks. Serve with a strong salad, robust red wine and ketchup. A perfect lunch – your friends will love it.”