HOMEMADE ITALIAN CALZONE RECIPE
This Italian calzone recipe takes all the great flavors of pizza and stuffs it into a toasty turnover. Make it tonight in less than one hour!
Provided by Donna Elick
Categories Main
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Prepare pizza dough. Divide into four sections and bring to room temperature.
- In a medium bowl, stir together ricotta, parsley, basil, parmesan, black pepper, and ½ cup of grated mozzarella. Stir to combine fully.
- Use your fingers or a rolling pin to flatten each section of dough into an 8-9" round.
- Place ¼ of the ricotta mixture in the center of the round. Add additional toppings - sausage, diced tomatoes, and additional mozzarella cheese.
- Fold one side of the dough over to form a half moon. Pinch and roll the sides of the dough to enclose the toppings completely.
- Whisk together the egg with a tablespoon of water. Brush the egg mixture over the calzone to add a golden sheen to the baked calzone. Cut a couple slits in the top of the calzone for steam to escape.
- Bake calzones on a baking sheet for 20-25 minutes or until deep golden brown.
- Brush tops with a bit of olive oil and sprinkle with additional parmesan cheese and fresh herbs.
- Serve with marinara sauce.
Nutrition Facts : ServingSize 1, Calories 740 kcal, Fat 44 g, SaturatedFat 19 g, Carbohydrate 52 g, Sugar 7 g, Fiber 2 g, Protein 35 g, Cholesterol 148 mg, Sodium 1633 mg
SICILIAN CALZONE
From Fabulous Fat-Free Cooking. This savory pizza turnover makes a terrific dinner, just serve with a tossed salad.
Provided by TheGrumpyChef
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Position the oven rack in the lower third of oven. Preheat oven to 425°F.
- On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling.
- In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt.
- Spoon the mixture over half of the dough circle to within 1/2-inch of the edge.
- Fold the dough over the filling to close, crimping the edges to seal.
- With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven.
- Sprinkle the top with the mozzarella.
- Bake for 20-25 minutes or until the crust browns.
- Cut in half.
- Heat the tomato sauce and serve with the calzone.
SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)
This is my first attempt ever at this incredibly unique and delicious Sicilian stuffed flatbread. What we have here is a very familiar pizza-like flavor profile, but the delivery system is unlike anything you've ever experienced. The outside edges are crispy and crunchy while that saucy and cheesy center is much like a pasta in texture. So, while this is vaguely similar to a lot of things, it's really unlike anything else.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
- Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
- Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
- Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
- Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
- Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
- Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
- Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
- Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
- Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.
Nutrition Facts : Calories 503.2 calories, Carbohydrate 63.3 g, Cholesterol 29.3 mg, Fat 17.3 g, Fiber 3.9 g, Protein 21.9 g, SaturatedFat 8.1 g, Sodium 1138.2 mg, Sugar 2.7 g
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