"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Three-Meat Calzone Recipe

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This recipe for Three-Meat Calzone, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 ounces thinly sliced salami
2 ounces pepperoni, thinly sliced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola, thinly sliced
8 ounces mozzarella cheese, thinly sliced

Directions:
Directions:
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about inch thick. Layer half of salami, pepperoni, capicola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capicola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Notes:Calzones aren't a likely candidate for a fast weeknight meal, but with the aid of store-bought dough, they can be quick work. Just be sure to score the top of the calzone with a few slits to allow steam to escape; otherwise the filling will be soggy and the interior crust gummy. Serve this overstuffed calzone with your favorite tomato sauce if desired.

I got this recipe from Cook's Illustrated [CooksIllustrated@americastestkitchencorp.com]

 

 

 

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