International Recipes
Calzone
Yield: 6 servings
Ingredients
Pizza Dough
- 1 package active dry yeast
- 1 cup warm water (105 to 115 degrees F)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 1/4 to 2 1/2 cups all-purpose flour
Calzone
- 2 cups (8 ounces) shredded mozzarella
- 4 ounces salami, cut into thin strips
- 1/2 cup ricotta cheese
- 1/4 cup minced fresh basil
- 2 Italian plum tomatoes, chopped
- Freshly ground pepper
- 1 egg, slightly beaten
Instructions
Pizza Dough
- Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until almost double, 30 to 40 minutes.
- Heat oven to 375 degrees F.
Calzone
- Punch down dough; divide into 6 equal parts. Roll each part into a 7 inch circle on lightly floured surface with floured rolling pin.
- Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 inch of edge. Sprinkle each with pepper. Carefully fold dough over filling; pinch edges to seal securely. Place calzones on greased cookie sheets; brush with egg.
- Bake until golden brown, about 25 minutes.