You’Ve Entered The Calzone Zone

I’ve never been a huge fan of the calzone, too I assume most people that don’t swallow their pizza crusts experience the same way. However, since this has been requested hundreds of times, I idea I’d seat my personal feelings aside, too reach the recipe a shot.

I telephone phone it a recipe, but it’s genuinely a technique, since the calzone's greatest characteristic is its might to convey whatever combination of cheese, meat, too vegetables equally a filling. Today, calzones are most ordinarily stuffed amongst the exact same toppings that instruct on a pizza, which, also the crust issue, was 1 of my principal problems amongst it. I mean, why non only crease a pizza inwards half, too telephone phone it a day?

So, I decided to create what I listen is a to a greater extent than traditional filling, featuring ricotta, fresh mozzarella, too ham. The trial was equally enjoyable, equally it was surprising. It was almost, but non quite, lasagna-like. The extra crust didn’t bother me equally much, too everything seemed to operate together beautifully.

I decided to recommend our Wolfgang Puck dough recipe, because it's fast too easy, too features a prissy lightly textured dough, but whatever prepared pizza dough volition operate nicely. 

Just live on certain to bake this long enough. If you lot brand these the same size, it’s going to convey close xv minutes at 500 F. Your calzone may await nicely browned at 10 minutes, too it volition live on tempting to convey out, but the dough volition withal live on raw. You genuinely desire to force this to the betoken of almost burning.

And what happens if you lot instruct too far, too it does burn? No problem. Just guild a pizza too crease it inwards half. So, whether you’re already a calzone lover, or a reluctant skeptic similar me, I genuinely promise you lot reach this a endeavor soon. Enjoy!

Ingredients for iv Calzones:

1 batch of our Wolfgang Puck pizza dough (get the recipe here), divided into iv dough balls

8 slices prosciutto

2 cups ricotta, drained if necessary

4 ounces fresh mozzarella, sliced thin, too drained on newspaper towel

1 1/2 loving cup finely diced smoked ham

freshly soil dark pepper to gustatory modality

cayenne to taste

(note: earlier folding, I forgot to drizzle the locomote past times of the filling amongst a teaspoon of extra virgin olive oil, which I holler back would receive got been a prissy touch.)

corn repast for the pan

2 cups marina sauce for dipping, optional
1 egg for egg wash
Parmesan cheese for dusting tops
- Bake at 500 F. for xv minutes

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