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Calzone (filled turnovers)
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| Artist: |
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| Categories: |
Entrees, Exotic, Italian, Pizzas, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Basic pizza dough | | 2
| cup | (about 8 oz) shredded fresh | | | Mozzarella cheese | | 2
| cup | (about 1 lb) ricotta cheese | | 1/2
| cup | (about 2 oz) freshly grated | | | Parmesan cheese | | | Cornmeal, if using a pizza | | | Peel | | 1/2
| cup | Olive oil, approximately | | 1
| cup | Peeled, seeded, chopped, and | | | Well-drained vine-ripened or | | | Canned Italian plum tomatoes | | 5
| oz | Prosciutto or other | | | Flavourful ham, slivered | | 3
| | Garlic cloves, minced or | | | Pressed (optional) | | | Salt | | | Freshly ground black pepper |
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Procedures:
| 1 | In a large bowl, combine the mozzarella, ricotta, and ?cup of the parmesan; reserve. | | 2 | Roll out or stretch the pizza dough into circles. | | 3 | Working with 1 circle at a time, place the dough on a pizza pan generously sprinkled with cornmeal or on a lightly oiled pizza screen. | | 4 | Brush dough all over with olive oil, then cover half of dough circle with a generous portion of the cheeses, leaving a ?inch border around the edges. | | 5 | Sprinkle with the tomatoes, prosciutto, garlic, and salt and pepper to taste. | | 6 | Fold the uncovered side over the filling and press the edges of the dough together to seal. | | 7 | Brush the dough with olive oil. | | 8 | Transfer to an oven preheated to 500 degrees and bake until the crust is golden brown and puffy, about 15 minutes. | | 9 | Remove from the oven to a plate, lightly brush with olive oil, sprinkle with parmesan cheese, and serve immediately. | | 10 | Serves 4 to 6 as a main course, 8 to 10 as a starter |
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