Saturday, September 12, 2009


I make this recipe quite often because it is so easy. You can really stuff the inside with anything, but I like a pepperoni, mushroom, onion and sausage combo. I have also made them with spinach, artichoke and chicken. I use the same base for the cheese though for both. With the pepperoni combo, I use a marinara for the dipping sauce. For the chicken, I use an alfredo. I also make a just cheese option when my friend Dan, who is a super picky eater comes over. I still would like to make a breakfast calzone using eggs in the near future. The most important thing is to keep the sauce on the side and not put it on the inside!


1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil

For the filling:
1/2 cup ricotta cheese
1 1/2 cups shredded mozzerella or provel
1/2 cup diced pepperoni 1/2 cup sausage
1/2 cup sliced fresh mushrooms

1 small onion
1 tablespoon dried basil leaves
1 egg, beaten


To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, mozzerella cheese, pepperoni, mushrooms, sausage, onion, and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. Preheat oven to 375 degrees F.

When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Bake at 375 degrees for 30 minutes. Serve hot.


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