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Calzone (Filled Turnovers)
Ingredients
- basic pizza dough
- 2 c. shredded fresh, (about 8 ounce) mozzarella cheese
- 2 c. ricotta cheese, (about 1 lb)
- 1/2 c. freshly grated, (about 2 ounce) parmesan cheese cornmeal, if using a pizza
- 1/2 c. extra virgin olive oil, approximately
- 1 c. peeled, seeded, minced, and well-liquid removed vine-ripened or possibly canned Italian plum tomatoes
- 5 ounce prosciutto or possibly other flavourful ham, slivered
- 3 x garlic cloves, chopped or possibly pressed, (optional) salt freshly grnd black pepper
Directions
- In a large bowl, combine the mozzarella, ricotta, and 1/4 c. of the Parmesan; reserve. Roll out or possibly 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 possibly on a lightly oiled pizza screen. Brush dough all over with extra virgin 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 extra virgin olive oil. Transfer to an oven preheated to 500F and bake till the crust is golden and puffy, about 15 min. Remove from the oven to a plate, lightly brush with extra virgin 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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