An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 recipe of our Quick and Easy Pizza Dough
- 6 ounces ricotta cheese
- 4 ounces grated mozzarella cheese (or fontina, provolone, asiago, gorgonzola or a mix)
- 2 tablespoons Parmigiano Reggiano or Pecorino Romano cheese, grated
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Directions
1.
If
you
have
not
already
done
so,
prepare
the
recipe
for
our
Quick
and
Easy
Pizza
dough
and
let
it
complete
its
first
rise
according
to
the
recipe.
Once
the
dough
has
risen,
you
are
ready
to
assemble
your
calzone.
2.
Preheat
the
oven
to
475
degrees.
Place
one
oven
rack
on
the
lowest
rung
of
the
oven.
3.
In a
mixing
bowl,
combine
the
ricotta,
grated
mozzarella
and
grated
Parmigiano.
Taste
the
mix
and
add
salt
and
pepper
as
necessary,
then
set
the
mixture
aside.
4.
Turn
out
the
risen
dough
onto
a
floured
work
surface.
Divide
the
dough
into
2
equal
pieces.
5.
Take
one
of
the
pieces
of
dough
and
roll
it
out
into
a
circle
about
12
inches
wide.
6.
Line
a
cookie
sheet
with
parchment
paper
and
place
the
rolled
dough
onto
the
cookie
sheet.
7.
Roll
out
the
second
piece
of
dough
roughly
the
same
size
as
the
first
- 12
inches
wide
-
and
leave
it
on
the
floured
work
surface.
8.
To
stuff
the
calzone,
drizzle
the
tablespoon
of
olive
oil
over
the
dough
that
is
on
the
cookie
sheet.
Then,
using
the
back
of a
spoon,
spread
the
oil
over
the
dough
so
that
it
coats
the
surface
of
the
dough.
9.
Spoon
the
ricotta
mixture
over
the
oiled
piece
of
dough.
Again,
using
the
back
of a
spoon
or a
spatula,
spread
the
cheese
mixture
evenly
over
the
dough.
However,
this
time
leave
a 1
inch
border
around
the
edge
of
the
dough.
10.
To
close
the
calzone,
align
the
second
piece
of
dough
over
the
top
of
the
dough
with
the
cheese
mixture,
and
lay
it
down
gently
onto
the
cheese.
Press
your
fingers
around
the
edges
of
the
dough
to
seal
the
calzone.
Press
firmly,
but
not
so
hard
that
you
press
through
the
dough.
11.
Using
a
fork
or a
knife,
pierce
about
5
holes
in
the
top
of
the
calzone
to
allow
the
steam
inside
the
calzone
to
escape
while
it
is
cooking.
12.
Place
the
cookie
sheet
with
the
calzone
in
the
oven
on
the
bottom
rack
and
bake
for
about
20 -
25
minutes
or
until
the
dough
turns
a
deep
golden
brown.
13.
When
the
calzone
is
finished
baking,
remove
it
from
the
oven
and
allow
it
to
cool
for
5 -
10
minutes
before
serving.
14.
To
serve,
cut
the
calzone
into
slices
like
a
pizza
and
serve
with
extra
Parmigiano
and
our
Home-Style
Tomato
sauce.
Notes
Alternatively,
you
can
stuff
the
calzone
as
follows:
place
the
first
sheet
of
dough
on
to a
cookie
sheet
lined
with
parchment
paper.
Spread
1/2
tablespoon
of
the
olive
oil
over
half
of
the
dough.
Then
spread
half
of
the
ricotta
mixture
over
the
olive
oil,
leaving
a 1
inch
border
round
the
edge.
Fold
the
other
half
of
the
dough
(that
contains
nothing)
on
top
of
the
cheese
mixture
so
that
the
calzone
now
looks
like
a
half
moon.
Press
the
edges
to
seal
the
calzone
and
then
pierce
the
top
with
a
knife
or
fork
about
3
times
to
allow
the
steam
to
escape
while
baking.
Bake
per
the
instructions
above.
You
can
also
divide
the
dough
into
4 or
8
pieces
to
make
individual
calzones.
