Best Proscuitto And Ricotta Calzone Recipes

PROSCIUTTO AND EGGPLANT CALZONE

Steps:

• Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
• Remove the dough from the packaging and let rest on a lightly floured surface.
• In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
• Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
• In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
• In a small bowl add the remaining egg and 1 teaspoon water and beat well.
• Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
• Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
• Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

THREE-CHEESE CALZONES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
• Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
• Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

PROSCUITTO AND RICOTTA CALZONE

Steps:

• For dough: Stir together flour and salt in 2 quart mixing bowl. Make a well in center. In separate bowl, whisk together water and yeast, then 1 tablespoon of the oil. Stir the liquid mixture into the well in the flour and stir with a rubber spatula to form a soft, sticky dough. Turn the dough out onto a floured work surface. Knead gently. If it is very sticky, scrape it off the surface with a spatula or plastic scraper. Do not add more flour or it will produce a tough dough. Knead for about 5 minutes, until dough is smooth and only slightly sticky. Rinse and dry the mixing bowl and spread remaining tablespoon of oil all around the inside. Form dough into a ball and place back in greased bowl, turning so that the top surface of the dough gets oiled. Cover bowl with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
• For filling: Place ricotta in mixing bowl and stir in other ingredients, in the order listed. Taste mixture, and if it seems excessively bland, stir in a few pinches of salt, but not too much. Remember, the sausage or prosciutto is salty. Set a rack in middle of oven and preheat to 450 degrees F. To shape calzone, generously flour work surface and scrape the risen dough from the bowl, in one piece, onto the work surface. Fold dough over on itself from the outside edge in, all around, shaping it into an even ball. Cover dough with a towel and let rest on work surface for 5 minutes. Flour dough and press it with the palms of your hands to form an even disk. With a rolling pin, roll out dough until it is about 12 inches in diameter and about 1/8-inch thick. Add pinches of flour to the work surface and to the dough as necessary to keep it from sticking to the surface or to the rolling pin. If the dough resists being rolled, cover it with a piece of plastic wrap and allow it to rest for 5 minutes before continuing.
• Fold the disk loosely in half and transfer it to the pan. Unfold dough and spread the filling over half of it, leaving about 1-inch of uncovered dough around the edges. Brush dough border with water, fold the unfilled dough back over filling, and crimp edges together in overlapping folds to seal. Slash top of the calzone in several places to allow steam to escape during baking. Bake for about 30 minutes, until the dough is baked through and has turned a deep golden color. Serve hot from oven or at room temperature. Wrap any leftover calzone in plastic or foil and refrigerate. Bring to room temperature or rewarm in a 375 degree F. oven for 10 minutes before serving.