We use our own pizza dough recipe, but if you want to save time, store-bought dough works just as well.
- 16oz whole-milk ricotta
- 2 garlic cloves, finely chopped
- 1 large egg, lightly beaten
- 3oz grated Parmesan
- ¼ teaspoon sea salt
- Pinch freshly ground black pepper
- 4oz shredded mozzarella
- 1 recipe pizza/focaccia dough (find ecipe under Breads)
- Unbleached, all-purpose flour (for dusting)
- Cornmeal (for dusting)
Nutritional information per serving (½ calzone): Calories 208 (47% from fat) • carb. 13g • pro. 15g • fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg • calc. 285mg • fiber 0g
- Preheat oven to 500°F. If you have a pizza stone, place the stone on the oven rack and preheat. Once the oven comes to temperature, let stone heat for an additional 30 minutes. This will add an extra crispiness to your calzones.
- In a large bowl, combine the ricotta, garlic, egg, Parmesan, salt and pepper. Insert the mixing beaters into your hand mixer and mix on speeds 2 to 4 to fully combine. Add the mozzarella and mix on speed 2 until just combined. Reserve.
- Lightly dust work surface with flour. Divide the dough into four equal pieces. Lightly cover with plastic wrap until using.
- Roll one piece into a circle about 8 inches in diameter. Spread a generous ¾ cup of filling onto the bottom half of the dough, leaving a 1-inch border. Fold top half over the filling and press the edges of the dough together. Pinch the edges of the dough over to fully seal. Using a sharp knife, cut 4 slits into the top of the calzone to allow steam to escape while baking. Reserve on a cornmeal-dusted baking sheet and repeat with remaining rounds.
- Using a pizza peel, transfer prepared calzones to the preheated pizza stones (if you are not using pizza stones, just keep the calzones on the cornmeal-dusted baking sheet). Bake in preheated oven for about 20 to 25 minutes, or until fully browned.
- Let cool slightly before serving.
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