Leigh Beisch
Yield
MAKES: 4 calzones

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

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