Calzone Recipe


There's a pizza place in town that my husband used to frequent for lunch during the workweek.  He loved their sausage pizza and their pepperoni calzones.  I began making homemade pizza a few years ago, which became a huge hit, and then decided to give calzones a try last year using the same delicious dough recipe.  He was impressed.  Now, upon request, I make the calzones at home and he takes them to work for lunch.  It makes him a happy happy guy.

If you don't want pepperoni, leave it out.  Or, you can substitute it with about 8 ounces browned Italian sausage {fat drained} and 12 ounces lightly cooked broccoli rabe {drained} for another delicious variation.


Calzones
source:  adapted from a recipe by America's Test Kitchen
makes 2 large calzone's {or you can make 4 smaller calzone's}

2 lb Pizza Dough Recipe {use mine or your favorite dough recipe}
2 Tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 {15-ounce} container whole milk ricotta cheese {1 3/4 cups}
8 ounces mozzarella cheese, shredded {2 cups}
1 1/2 ounces Parmesan cheese, grated {3/4 cup}
1 large egg yolk
1 Tablespoon minced fresh oregano {or 1 teaspoon dried}
1/4 teaspoon salt
1/4 teaspoon pepper
64 pieces pepperoni {about 5 ounces}
1 large egg, beaten with 2 teaspoons water, set aside

Preheat the oven to 450 degrees Fahrenheit.  Line 2 baking sheets with parchment paper.

In a medium-size skillet over medium heat, cook the oil, garlic, and red pepper flakes until sizzling and fragrant, about 1 1/2 minutes.  Cool to room temperature.

In a bowl, stir together the ricotta, mozzarella, parmesan, egg yolk, oregano, salt, pepper, and cooled oil mixture.

Turn the dough out onto a lightly floured counter and divide it into 2 equal pieces {or 4 if you're making 4 calzones}.  Cover one piece with saran wrap to prevent drying out while working with the other piece.  Working with one piece of dough at a time, press and roll the dough into a 12 inch round {6 inch if you've split the dough into 4 pieces}. 

Transfer the dough to the prepared baking sheet, reshape, and layer 16 pieces of pepperoni on the front half of the dough, overlapping.  {8 pieces if you're making 4}  Top with a mound of half the ricotta mixture {1/4 the mixture if making 4} and then another 16 pieces of pepperoni, slightly overlapping each other, leaving a 1-inch border around the edge of the dough for sealing.  Brush the 1-inch border with the egg wash and fold the other half of the dough over the now filled half, pressing and crimping the edges all the way around.  Repeat with remaining dough filling the second baking sheet.  Score the tops of the calzones with a sharp knife and brush the top dough with remaining egg wash.

Bake, until crust is golden brown, about 20 minutes, switching and rotating the baking sheets halfway through.  Transfer calzones to a wire rack to cool 5 minutes before serving.

2 comments:

Mary Ann said...

Wow! I am so glad I sat down today! I am going to try these, I have a son who loves them from a restaurant in town!

traci said...

that looks really delicious!! now i am hungry. love your blog. just recently found it.