Calzone
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 1 c Warm water or diced
- 1/2 ts Salt
- 1 tb Finely minced fresh garlic
- 2 tb Grated Parmesan cheese
- 6 oz Creamy goat cheese
- 12 oz Mozzarella cheese, shredded
- 2 tb Oil
- Punch
- 1 pk Active dry yeast
- 1/2 ts Sugar
- 3 oz Sliced prosciutto or cooked
- 3 c Sifted all-purpose flour, ham, cut into strips divided
- 3 tb Chopped chives
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; beat with electric mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface; knead until smooth. Return to bowl; cover and let rise in warm place until doubled. Punch down dough; divide into 3 equal portions. Roll one portion on lightly floured surface to 9-inch circle. Place 1/3 of mozzarella on one side of dough; dot with 1/3 of goat cheese and top with 1/3 of prosciutto. Repeat with remaining dough , cheeses and prosciutto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together. Place on lightly greased baking sheets. Let rise 30 to 45 minutes or until dough feels light to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to 375 deg F. Bake 30 to 35 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with 2 teaspoons grated Parmesan cheese. Serve warm. Posted by Linda Davis
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Electric mixer
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Blender
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Chef's knife
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Cutting board
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Grater
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Wooden spoon