Italian Calzones

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1 (.25 oz) pkg active dry yeast
1 C warm water
1 T olive oil
1 t sugar
1 t salt
2-1/2 C flour
1/2 of a 15 oz container ricotta cheese
1 C shredded mozzarella
1/2 C parmesan
1/2 C diced pepperoni
2 links Italian sausage, cooked and drained
1 T basil
additional olive oil
spaghetti sauce
1. To make the dough:  In a small bowl, dissolve yeast in water. Add the oil, sugar and salt and let stand 5 minutes. Mix in 1 cup of the flour until smooth.  Gradually stir in the rest of the flour, until dough is smooth and workable. knead dough on a lightly floured surface for about 5 minutes, or until it is elastic.  Coat dough in olive oil and let rise until doubled.

To make the filling:  While dough is rising, combine the cheeses, meats and basil in a large bowl.  Mix well, cover bowl and refrigerate to chill.

Preheat oven to 375 degrees.

When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the filling and fold over, securing edges by folding in and pressing with a fork.  Brush the top of each calzone with olive oil and place on a lightly greased cookie sheet.  Prick the tops with a fork.

Bake at 375 for 30 minutes.
Feel free to change the ingredients in the filling to your favorites.


Member since Dec 2009

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