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Wednesday, February 10, 2010


This recipe was a pleasant surprise — the filling has so much flavor — fresh oregano along with red pepper flakes and garlic. And as an added bonus, it's a kid-friendly recipe!!

serves 4 to 6
Makes 2 large Calzones

Basic Pizza Dough

4 1/4 c. bread flour
2 1/4 t. instant or rapid-rise yeast
1 1/2 t. salt
2 T. olive oil
1 1/2 c. water, warm

1. Mix 4 c. flour, yeast, and salt in a food processor until combined. With the processor/mixer running, pour oil and then water in until a rough ball forms, 30-40 seconds. Let dough rest for 2 minutes, then process/mix for 30 seconds longer.
2. Knead dough by hand on a floured surface, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, wrap, and let rise in a warm oven 1 to 1.5 hours.


2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (15oz) container while milk ricotta cheese (1 3/4 c)
8 ounces mozzarella cheese, shredded (2 c)
1 1/2 ounces Parmesan cheese, grated (3/4 c)
1 large egg yolk
1 tablespoon minced fresh oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds pizza dough
1 large egg, beaten with 2 tablespoons water

  1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Line two baking sheets with parchment paper
  2. Cook the oil, garlic, and pepper flakes together in an 8-inch skillet over medium heat until sizzling and fragrant, about 1 1/2 minutes. Transfer to a medium bowl and cool to a room temperature; when cool, stir in the ricotta, mozzarella, Parmesan, egg yolk, oregano, salt, and pepper.
  3. Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with the once piece of dough at a time (keep the other piece covered), press and roll the dough into a 12-inch round on a lightly floured counter. Transer the dough to a prepared baking sheet and reshape as needed.
  4. Mound 1 1/2 coups of the filling onto one side of the dough, leaving a 1-inch border around the edge. Brush the bottom edge of the dough with some of the egg wash. Fold the other half of the dough over the filling, leaving a 1/2-inch border at the bottom uncovered, then press and crimp the edges to seal. Repeat with the remaining dough, filling, and second baking sheet. 
  5. Score the top of the calzone with a sharp knife and brush lightly with the remaining egg wash. Bake until the crust is golden brown, about 20 minutes, switching and rotating the baking sheets halfway through baking. Transfer calzones to a wire rack and let cool for 5 minutes before serving. 
I added the pepperoni for added goodness! You can add broccoli or sausage! A fun recipe to get creative with.

Recipe adapted from America's Test Kitchen Baking Book.

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