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.
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.)
How to Make It
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.
In a bowl, mix ricotta, mozzarella, and garlic. Add salt and pepper to taste.
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.
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.
Bake in a 450° oven until golden brown, 15 to 20 minutes. Let cool about 10 minutes on baking sheet, then transfer to plates.
My calzones turned out great and it was pretty easy. I especially like that this recipe is very flexible and a great way to use the farmers market leftovers at the end of the week! I will definitely make these again.
These were fantastic! The best part about the recipe is the definite proportions/measurements. I tripled the recipe and then made 16 calzones-which made them smaller (and lower calorie right around 400 cal/calzone)-a better size for me. Since the measurements were so specific, it was easy to make the amounts correct...and not end up with a whole extra cup of veggies or something:). I used a mix of homemade elk sausage, turkey pepperoni and salami for the meat, zucchini, squash, corn, tomatoes, and onions for the veggies (seasoned them up a bit) and subbed a bit of parm for a little of the mozzarella. The pasta sauce I used was somewhat runny, so be prepared for some runniness while baking. I froze them individually and we just pull them out for a (reasonably healthy) quick and convenient lunch. Wonderful!!
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