Best Joes Double Cheese And Prosciutto Calzone Recipes

FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT

Steps:

• Combine filling well and set aside.
• May be made several hours in advance and refrigerated.
• Preheat oven with pizza bricks already inside to 450* F.
• Roll the dough out into 4 circles.
• It has to be as thin as possible otherwise the dough doesn't cook on the inside.
• Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
• Moisten the edges with water and fold the other half over the filling to make the edges meet.
• Seal it tightly.
• Repeat this with the other three dough circles.
• Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
• You are aiming for a steam-tight calzone.
• Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
• Bake for about 15 minutes until quite brown on top.
• At the restaurant, it always arrives just a little charred on top.
• Remove from oven and brush with a little olive oil.

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

CLASSIC CALZONE

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread marinara on bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
• Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.