Photo: Ricotta and Ham Calzone Recipe
Ingredients
- 1 recipe basic bread dough, recipe follows
- 1/2 cup fresh ricotta cheese
- 1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
- 1/2 pound fresh mozzarella, cut into 1-inch chunks
- 2 eggs
- Sea salt and freshly ground black pepper
- 1/4 cup freshly grated pecorino cheese
- Extra-virgin olive oil, for the crust
- Pizza paddle
Directions
I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
Preheat the oven to 400 degrees F.
Prepare the bread dough as directed, cutting the dough into 2 pieces.
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.
Basic Bread Dough:
1/4 cup light red wine or white wine
3/4 cup warm water
1 package yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups all-purpose flour
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By Fun Lovin' Mom
Baltimore suburbs
on January 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We love EVERYTHING Mario Batali does, so I am wondering if we messed this up somehow, but we followed it exactly, except we doubled it to make 2 large calzones. But it tasted way too eggy! We were sort of joking that it would be better suited for breakfast. We are making calzones again tonight, but will skip the egg all together and go with the straight ricotta.
By Pete from pa
on September 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was tasty recipe. I sprinkled a little garlic powder inside the mix. It ended up being a serving for one. I really pigged out!!! Ummmm good!
By robinpd2003_102...
grandview, TX
on April 13, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was great and pretty easy.
Read all 10 reviews