Calzone

Naples, Italy

Place of Origin:

panzerotti

Also Known as:

Calzones, Italian turnovers, offer a delicious twist on pizza ingredients. They start with a circular pizza dough, filled with various toppings like those found on pizza. After loading one half of the dough with fillings, it's folded over, sealed, brushed with an egg wash or olive oil, then baked to a golden-brown perfection. A delightful Italian treat.

Description

Ingredients

Pizza dough
All-purpose flour (for surface)
Pizza sauce
Ricotta
Pepperoni
Shredded mozzarella
Extra-virgin olive oil (for brushing)
Kosher salt.

Recipe

Step 1: Preheat the oven to 500°F and grease two large baking sheets with cooking spray. Divide pizza dough into 4 pieces. Roll out one piece into an 8" circle, about ¼" thick on a lightly floured surface. Spoon pizza sauce in the middle, dot with ricotta, and top with pepperoni and mozzarella.

Step 2: Gently fold the dough in half, dampen seams with water, pinch together, and crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil, sprinkle with salt, and create steam vents by slitting the tops in 2 to 3 spots using kitchen scissors or a sharp knife.

Step 3: Bake until tops are golden and filling is bubbling, approximately 20 minutes. Brush with more oil halfway through. Let cool for 5 minutes before cutting open.