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Calzones Recipe

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This recipe for Calzones, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

DeeDee Duffy
Added: Friday, July 18, 2008


Dough, I use Balkan Bakery dough, 1 to 2 lbs. (The number of calzones you get from 1 lb. of dough depends on how big you make them. You can also try Caitlin's dough recipe in this cookbook.)
Mild Italian bulk sausage, browned
Pepperoni, sliced and diced in small pieces
Ricotta cheese
Mozzarella cheese, shredded
Romano cheese, grated
Olive oil for brushing tops of calzones

Preheat oven to 400F.
1. Pinch off some dough and roll out to size of Calzone you want. A 4" circle is a good size to start with for your first time making these. Do for entire amount of dough you have.
2. You can make just sausage and cheese, or sausage and pepperoni and cheese, or pepperoni and cheese calzones. (I usually make sausage, pepperoni and cheese.)
3. Mix together equal amounts of each ingredient, i.e., - equal amounts of sausage, pepperoni and ricotta; with less amount shredded mozzarella or Romano.
4. Spread about 3 T. (more or less) of your mixture over the rolled out dough, leaving about a 1/2" around the edges.
5. Fold over and squeeze edges together with your fingertips or a fork. Use water around the edges if they don't hold together well. Brush olive oil over the tops and poke holes all over the top with a fork. If you want some of the inside mix to show, you can make 3 or 4 cuts along the top of the calzone.
6. Transfer calzones to lightly oiled cookie sheet or a pizza stone sprinkled with corn meal. Bake at 400F for 20 minutes or until golden brown. Let cool 10 minutes before serving; also taste great at room temperature.

Personal Notes:
Personal Notes:
These can be made a day ahead of time and reheated. You can also try just ricotta and mozzarella cheese with fresh basil and roasted red peppers. If you want a more golden brown calzone, brush the tops with a mixture of egg yolk and water before baking. I serve calzones with my mom's sauce recipe for dipping. I make these more in the Fall and they are great to serve for parties.




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