You’Ve Entered The Calzone Zone

I’ve never been a huge fan of the calzone, as well as 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, as well as laissez passer on the recipe a shot.

I telephone band it a recipe, but it’s genuinely a technique, since the calzone's greatest characteristic is its might to receive got whatever combination of cheese, meat, as well as vegetables every bit a filling. Today, calzones are most usually stuffed amongst the exact same toppings that become on a pizza, which, likewise the crust issue, was i of my principal problems amongst it. I mean, why non simply flexure a pizza inwards half, as well as telephone band it a day?

So, I decided to produce what I postulate heed is a to a greater extent than traditional filling, featuring ricotta, fresh mozzarella, as well as ham. The resultant was every bit enjoyable, every bit it was surprising. It was almost, but non quite, lasagna-like. The extra crust didn’t bother me every bit much, as well as everything seemed to operate together beautifully.

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

Just hold out certain to bake this long enough. If you lot brand these the same size, it’s going to convey virtually xv minutes at 500 F. Your calzone may hold off nicely browned at 10 minutes, as well as it volition hold out tempting to convey out, but the dough volition nonetheless hold out raw. You genuinely desire to force this to the bespeak of almost burning.

And what happens if you lot become too far, as well as it does burn? No problem. Just lodge a pizza as well as flexure it inwards half. So, whether you’re already a calzone lover, or a reluctant skeptic similar me, I genuinely promise you lot laissez passer on this a effort soon. Enjoy!

Ingredients for four Calzones:

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

8 slices prosciutto

2 cups ricotta, drained if necessary

4 ounces fresh mozzarella, sliced thin, as well as drained on newspaper towel

1 1/2 loving cup finely diced smoked ham

freshly solid soil dark pepper to sense of savor

cayenne to taste

(note: earlier folding, I forgot to drizzle the overstep of the filling amongst a teaspoon of extra virgin olive oil, which I recollect would receive got been a dainty 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