Flexible Calzones

Flexible Calzones Recipe
Leigh Beisch
Ellen Ferlazzo's simple calzones are a great way to use whatever cheese, cooked meat, and vegetables you happen to have on hand. She likes to put extra tomato sauce and cheese over the top of hers; her daughters prefer theirs plain.

Yield:

MAKES: 4 calzones

Recipe from

Sunset

Nutritional Information

Calories 555
Caloriesfromfat 42 %
Protein 26 g
Fat 26 g
Satfat 8.6 g
Carbohydrate 58 g
Fiber 2.8 g
Sodium 2042 mg
Cholesterol 53 mg

Ingredients

1 pound pizza dough, purchased or homemade, at room temperature
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese (about 3 oz.)
1 clove garlic, peeled and minced
Salt and pepper
1/2 cup tomato-based pasta sauce
1 cup chopped vegetables, such as cooked broccoli, pitted black olives, drained oil-packed dried tomatoes, and/or drained marinated artichoke hearts
3/4 cup chopped cooked ham or pepperoni (about 3 oz.)
Olive oil

Preparation

1. On a lightly floured surface, divide dough into four equal pieces. Roll or stretch each piece into a 6-inch round. If dough shrinks back, let rest about 5 minutes, then roll again.

2. In a bowl, mix ricotta, mozzarella, and garlic. Add salt and pepper to taste.

3. Place about 3 tablespoons ricotta mixture and about 2 tablespoons pasta sauce in the center of each round of dough. Top with about 1/4 cup vegetables and about 3 tablespoons meat.

4. Fold rounds in half over filling, making a half-moon shape. Press edges of dough with the tines of a fork to seal. Brush tops of calzones lightly with olive oil. Place slightly apart on a lightly oiled baking sheet.

5. Bake in a 450° oven until golden brown, 15 to 20 minutes. Let cool about 10 minutes on baking sheet, then transfer to plates.

Ellen Ferlazzo, Pleasanton, CA,

Sunset

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note