Prep 25 mins
Cook 25 mins
A yummy calzone I found on food network a while back
- flour, for rolling dough
- 5 ounces frozen chopped spinach, thawed and squeezed of excess water
- 1 cup whole milk ricotta cheese
- 1 small fresh mozzarella ball, grated
- 3⁄4 teaspoon kosher salt
- black pepper (5 grinds)
- coarse cornmeal, for dusting baking sheet
- 2 tablespoons olive oil
Basic Pizza Dough (use half recipe)
- 2 1⁄4 teaspoons active dry yeast
- 3⁄4 cup warm water, about 110 degrees F
- 1 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- 1 3⁄4 cups all-purpose flour, plus extra for kneading
- 1 teaspoon salt
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
- Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
- Yield: 2 dough balls
- Preheat oven to 450 degrees F.
- Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
- In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
- Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
- Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
- Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
- Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
It was my first time making a calzone, it was my first time even making dough. I am a new cook. This is a very simple recipe, I had my 4 year old daughter helping me make the dough. The filling could have used a little more flavor, but all in all this is a great, easy recipe. Kids love kneading and rolling out the dough!
Had this for late lunch today and it was very fulfilling. The calzoe was huge, the changes I made was I left out the cornmeal (I couldn't find it in our supermarket) and I used bocconcini cheese instead of a mozzarella ball (I think they are the same thing but I'm not sure) Thank you Anme
Oh my, this was a great meal! Made the dough in my bread machine on dough setting while we did heavy yardwork - lovely pliable dough that sure made a great calzone! I did not mix the ricotta, spinach & mozzarrella - just layered them after grating some nutmeg between the ricotta & spinach on one & putting a thin slice of ham on the other. They baked up great! Nicely melted interior & crispy but soft bread crust - perfect for dipping! Made a quick marinara sauce using concentrated crushed tomatoes, minced onion & garlic, fresh oregano from the garden & a bit of fennel seed. Came together quickly after showering off - which was awesome b/c we were HUNGRY! Thank you Anme - we will be saving this recipe to use again & again!