Calzone (filled turnovers)
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Calzone (filled turnovers)
  Calzone    Turnovers    Italian    Pizza  
Last updated 6/12/2012 12:42:40 AM. Recipe ID 1707. Report a problem with this recipe.
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      Title: Calzone (filled turnovers)
 Categories: Italian, Pizza, Main dish
      Yield: 4 -6 serving
 
           Basic pizza dough
      2 c  (about 8 oz) shredded fresh
           Mozzarella cheese
      2 c  (about 1 lb) ricotta cheese
    1/2 c  (about 2 oz) freshly grated
           Parmesan cheese
           Cornmeal, if using a pizza
           Peel
    1/2 c  Olive oil, approximately
      1 c  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
 
  In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the
  Parmesan; reserve. Roll out or stretch the pizza dough into circles.
  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. Brush dough all over with olive oil, then cover half of dough
  circle with a generous portion of the cheeses, leaving a 1/2-inch
  border around the edges. Sprinkle with the tomatoes, prosciutto,
  garlic, and salt and pepper to taste. Fold the uncovered side over
  the filling and press the edges of the dough together to seal.  Brush
  the dough with olive oil. Transfer to an oven preheated to 500
  degrees and bake until the crust is golden brown and puffy, about 15
  minutes. Remove from the oven to a plate, lightly brush with olive
  oil, sprinkle with Parmesan cheese, and serve immediately. Serves 4
  to 6 as a main course, 8 to 10 as a starter.
 




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Recipe ID 1707 (Apr 03, 2005)

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