I’ve never been a huge fan of the calzone, together with I assume most people that don’t swallow their pizza crusts experience the same way. However, since this has been requested hundreds of times, I idea I’d set my personal feelings aside, together with laissez passer on the recipe a shot.
I telephone phone it a recipe, but it’s genuinely a technique, since the calzone's greatest characteristic is its mightiness to receive got whatever combination of cheese, meat, together with vegetables equally a filling. Today, calzones are most ordinarily stuffed alongside the exact same toppings that larn on a pizza, which, likewise the crust issue, was 1 of my principal problems alongside it. I mean, why non only flexure a pizza inwards half, together with telephone phone it a day?
So, I decided to create what I listen is a to a greater extent than traditional filling, featuring ricotta, fresh mozzarella, together with ham. The consequence was equally enjoyable, equally it was surprising. It was almost, but non quite, lasagna-like. The extra crust didn’t bother me equally much, together with everything seemed to move together beautifully.
I decided to recommend our Wolfgang Puck dough recipe, because it's fast together with easy, together with features a prissy lightly textured dough, but whatever prepared pizza dough volition move nicely.
Just endure certain to bake this long enough. If you lot brand these the same size, it’s going to convey almost xv minutes at 500 F. Your calzone may expect nicely browned at 10 minutes, together with it volition endure tempting to convey out, but the dough volition withal endure raw. You genuinely desire to force this to the indicate of almost burning.
And what happens if you lot larn too far, together with it does burn? No problem. Just corporation a pizza together with flexure it inwards half. So, whether you’re already a calzone lover, or a reluctant skeptic similar me, I genuinely promise you lot laissez passer on this a seek soon. Enjoy!
Ingredients for four Calzones:
- 1 batch of our Wolfgang Puck pizza dough (get the recipe here), divided into four dough balls
- 8 slices prosciutto
- 2 cups ricotta, drained if necessary
- 4 ounces fresh mozzarella, sliced thin, together with drained on newspaper towel
- 1 1/2 loving cup finely diced smoked ham
- freshly solid set down dark pepper to gustation
- cayenne to taste
(note: earlier folding, I forgot to drizzle the exceed of the filling alongside a teaspoon of extra virgin olive oil, which I remember would receive got been a prissy touch.)
Corn Repast For The Pan
- 2 cups marina sauce for dipping, optional
1 egg for egg wash
- Parmesan cheese for dusting tops
- Bake at 500 F. for xv minutes