Calzones
Folded pizza-dough turnovers stuffed with ricotta, mozzarella and pepperoni.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 3 cups all-purpose flour | 360 g |
| 1 tsp instant yeast | 3 g |
| 1 1/2 tsp table salt | 9 g |
| 1 cup warm water | 227 g |
| 2 tbsp olive oil | 25 g |
| Filling | |
| 1 cup ricotta cheese | — |
| 1 1/2 cups mozzarella cheese, shredded | — |
| 1/4 cup Parmesan cheese, grated | — |
| 4 oz sliced pepperoni | 113 g |
| 1 tsp dried oregano | — |
| Finish | |
| 1 large egg, beaten | 50 g |
| 1 cup marinara sauce, warmed, for dipping | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, yeast and salt, add the warm water and oil, and knead 6–8 minutes until smooth. Cover and let rise until doubled, about 1 to 1 1/2 hours.
- Heat the oven to 475 °F and line a baking sheet with parchment. Stir the ricotta, mozzarella, Parmesan and oregano together.
- Divide the dough into 4 pieces and roll each into an 8-inch circle.
- Spread a quarter of the cheese over half of each circle, leaving a 1-inch border, and top with pepperoni.
- Fold the dough over, press the edges, and roll and crimp them to seal. Brush with egg and cut two small slits on top.
- Bake 15–18 minutes, until deep golden. Rest 5 minutes and serve with marinara.
Tips
- Keep sauce on the side; inside, it makes the calzone soggy.
- Drain watery ricotta in a sieve for 15 minutes first.
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