2/3 cup
Hatch Chiles
stemmed, seeded and finely diced*
1 15 oz can
Black Beans
drained and rinsed
1 tsp
Ground Cumin
3/4 tsp
Chili Powder
1/4 tsp
Salt
1/4 tsp
Freshly ground black pepper
1 Tbsp
freshly squeezed Lime Juice
1/4 cup
chopped Cilantro
2 cups
grated Mexican Cheese Blend
8
Egg Yolks
Chipotle Tabasco
optional
For Finishing
3 Tbsp
Olive Oil
1 1/2 tsp
Flake Salt
1 tsp
Allepo Pepper
Instructions
In the bowl of a stand mixer, add the water, olive oil and yeast. Whisk to combine and let sit until the mixture looks “foamy,” about 5-8 minutes. Add the salt, chili powder and flour and place on the stand mixer fitted with the dough hook attachment. Mix on medium-high speed until the dough is smooth and elastic, about 4-5 minutes. Form the dough into a round and place in a large bowl greased with oil. Cover and let rest for 1-1 1/2 hours, or until the dough doubles in size.
While the dough is rising, make the filling. In a medium saucepan, warm the olive oil over medium heat. Add the diced onion, zucchini and hatch chiles and sauté, stirring occasionally, for 5-7 minutes or until the vegetables have softened and the onions are slightly translucent. Add the drained black beans, ground cumin, chili powder, salt and pepper, and sauté, stirring constantly, for an additional 30-45 seconds. Remove from heat and stir in the lime juice and chopped cilantro. Set aside to cool.
To Assemble
Preheat the oven to 500°F. Remove the dough from the bowl and divide into eight equal pieces (about 4 ounces each). Roll out 1 piece of dough to an oval that’s roughly 8 x 6 inches. Place a rounded 1/4 cup of cheese over one-half of the dough, forming a well in the center. Spoon 1/4 cup of the filling over the cheese, avoiding the well. Place the egg yolk in the center of the well. Add a few dashes of the chipotle Tabasco if desired.
Moisten the edges of the dough with water, then fold over one-half of the dough to create a half-circle. Fold the edges of the calzone together the edges to create a decorative edge and tight seal. Repeat with the remaining seven pieces of dough. Line two baking pans with parchment paper and place four calzones on each pan. Brush each calzone with olive oil, then sprinkle with flake salt and allepo pepper.
Place in the oven and bake for 10-12 minutes, or until the calzones are deeply browned. Let cool for 5 minutes before serving. Serve with your favorite salsa, guacamole and sour cream, or enjoy them plain on the go!