Ingredients: |
Ingredients: Dough:
4 cups bread flour, plus more for dusting the work surface
1 envelope instant yeast (2 ¼ teaspoons)
1 ½ cups plus 1 tablespoon warm water (about 110 degrees)
Filling:
3 medium garlic cloves, minced
2 T. virgin olive oil
¼ tsp. red pepper flakes
15 oz. whole milk ricotta cheese
8 oz. mozzarella cheese shredded (about 2 cups)
1 1/2 oz. grated parmesan cheese (3/4 cup)
1 large egg yolk
1 T. chopped fresh oregano leaves
1/2 tsp. salt
1/8 tsp. black pepper
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Directions: |
Directions:Dough: In bowl, combine flour, yeast and salt. Add water and mix until dough is smooth and elastic. (about 10 minutes in a mixer with dough hook). Form dough into a ball and put in a bowl that has been sprayed with nonstick spray. Let rise in a warm spot until doubled in size, 1 ½ to 2 hours OR use the dough setting on a bread maker.
Filling: In a sauté pan put oil, garlic and red pepper. Medium heat for 1 ½ to 2 minutes – until garlic is fragrant and sizzling. Transfer to a small bowl and cool for ten minutes. In another bowl combine cheeses, egg yolk, oregano, salt, pepper and the cooled garlic and oil mixture.
Assembling: Line a baking sheet with parchment paper and spray the parchment with nonstick spray. Turn the dough out onto a non floured work surface. Divide into 6 balls. Transfer to baking sheet, cover and let rest 15-30 minutes. Working one ball at a time, rolling dough into 9 inch round. Spread ½ cup of cheese mixture on round leaving 1” border, fold in half. Pinch together till sealed. Cut 5 slits about 1 ½ inches long on top. Brush with olive oil and sprinkle with salt.
Baking: Adjust oven rack to lowest position and set a pizza stone in oven. Heat at 500 degrees for about 30 minutes. Slide calzones with parchment onto the stone. Bake until golden brown about 11 minutes, cool for 5 minutes and serve with marinara sauce. Note if you don’t have a stone use 2 cookie sheets heat one in the oven and put the other on top with the calzones to bake. |
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