Exquisite Calzones
Submitted by kathyb
Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.
YIELD
24 servingsPREP
25 minCOOK
35 minREADY
1 hrsThese calzones earn their keep year-round: hot from the oven on a cold night, or wrapped and chilled for a summer picnic, where they travel beautifully.
The filling is an antipasto platter folded into dough. Creamy ricotta gets backup from sharp provolone and nutty fontina, then salty prosciutto, briny olives, tangy pepperoncini, and chewy sundried tomatoes pack in big Italian flavor.
A shortcut keeps things easy: frozen bread dough, thawed and rolled into rounds, stands in for homemade pizza dough.
The technique that matters most is the seal. You brush the dough edges with egg wash, fold into a crescent, and pinch firmly so none of that molten cheese escapes during baking.
Brushed with oil and baked until golden, they come out crisp outside and gooey within.
Chef Tips
- Seal the edges well with egg wash and a firm crimp; a weak seal lets the cheese leak out and burn.
- Use the flavorful oil drained from the sundried tomatoes to brush the pans and tops, as the recipe suggests.
- Cut a small vent in the top of each calzone so steam escapes and the dough doesn’t split.
Variations
- Swap the prosciutto for salami, cooked sausage, or leave it out for vegetarian calzones.
- Add mozzarella to the cheese blend for extra stretch.
- Tuck in sauteed mushrooms, spinach, or roasted peppers for more filling.
Ingredients
Directions
When piping hot, these make delicious mid-winter supper fare. Chilled, they travel well to a summer picnic.
In a large bowl, combine ricotta, provolone, and fontina cheeses, prosciutto, olives, pepperoncini, tomatoes, and basil; set aside. Brush 2 large baking sheets with olive oil (preferably that drained from the tomatoes) or salad oil; set aside.
Divide each loaf of bread dough into 3 pieces. On a floured surface, roll each piece into a 7-inch round. On half of each round, place a heaping ½ cup of the ricotta mixture and spread it to within ½ inch of the edge.
In a small howl, beat the egg with the water. Brush the mixture over the edges of dough rounds, then fold empty half of dough round over the filling, forming a crescent shape. Press or decoratively pinch edges to seal.
Place 3 Calzones on each baking sheet; brush each Calzones with oil and bake in a 400℉ (200℃). oven for 30 to 35 minutes, or until golden brown. Serve immediately, or cool, then wrap and refrigerate. Re-warm to desired temperature in a microwave oven prior to serving.
Comments
So how much Pepperoncinis? Chopped?
Thanks for the comment. Just edited the recipe, and it should be 1/2 cup pepperonis. Enjoy :)