- 2 cups shredded part-skim mozzarella cheese (about 8 ounces)
- 1/2 cup ricotta cheese
- 1/2 cup fresh basil, chopped
- 2 scallions, sliced
- 1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
- 1 tablespoon breadcrumbs
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Marinara sauce, warmed, for dipping
- 4 ounces sliced salami
- Giardiniera (Italian pickled vegetables), for serving (optional)
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.
Per serving: Calories 725; Fat 39 g (Saturated 17 g); Cholesterol141 mg; Sodium 1,432 mg; Carbohydrate 61 g; Fiber 3 g; Protein 38 g
Photograph by Christopher Testani
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