Ingredients with Measurements:
- 1 lb. pizza dough
- 1 cup ricotta cheese
- 1 cup grated pecorino cheese
- 1 cup grated Monte Re cheese
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped roasted red peppers
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Pizza stone or baking sheet
- Pizza peel or spatula
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Roll out the pizza dough into a large circle or rectangle, about 1/4 inch thick.
3. In a large bowl, mix together the ricotta cheese, pecorino cheese, Monte Re cheese, basil, oregano, parsley, sun-dried tomatoes, olives, and roasted red peppers. Season with salt and pepper to taste.
4. Spoon the cheese mixture onto one half of the pizza dough, leaving a 1-inch border around the edge.
5. Fold the other half of the pizza dough over the cheese mixture and pinch the edges together to seal.
6. Brush the top of the calzone with olive oil.
7. Transfer the calzone to a pizza stone or baking sheet using a pizza peel or spatula.
8. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
450°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or goat cheese.
- Instead of pecorino cheese, you can use Parmesan cheese or Romano cheese.
- Instead of Monte Re cheese, you can use any other soft, creamy cheese like Brie or Camembert.
- Instead of sun-dried tomatoes, you can use fresh tomatoes or roasted cherry tomatoes.
- Instead of Kalamata olives, you can use green olives or capers.
- Instead of roasted red peppers, you can use fresh red peppers or grilled eggplant.
Variations:
- Add cooked Italian sausage or pepperoni to the cheese mixture for a meaty calzone.
- Add sliced mushrooms, onions, or bell peppers to the cheese mixture for a veggie-packed calzone.
- Use different herbs like thyme, rosemary, or sage for a different flavor profile.
- Make mini calzones by dividing the pizza dough into smaller portions and filling each one with the cheese mixture.
Tips and tricks:
- Make sure to leave a border around the edge of the pizza dough when spooning on the cheese mixture to prevent it from leaking out.
- Use a sharp knife or pizza cutter to slice the calzone into portions.
- Serve with a side of marinara sauce for dipping.
Storage instructions:
- Store leftover calzone in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the calzone on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the calzone on a large platter with fresh herbs and sliced lemons for garnish.
- Cut the calzone into small, bite-sized pieces and serve as an appetizer.
Garnishes:
- Fresh herbs like basil, oregano, or parsley
- Sliced lemons or lemon wedges
- Grated Parmesan cheese
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Arugula salad with shaved Parmesan cheese and lemon vinaigrette
- Roasted vegetables like broccoli, cauliflower, or Brussels sprouts
- Garlic bread or breadsticks
Troubleshooting advice:
- If the calzone is leaking cheese, make sure to leave a border around the edge of the pizza dough when spooning on the cheese mixture.
- If the crust is not crispy enough, try baking the calzone on a pizza stone or preheated baking sheet.
Food safety advice:
- Make sure to cook the calzone to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Calzone is a traditional Italian dish that originated in Naples. It is similar to pizza, but instead of being flat, the dough is folded over to enclose the filling.
Flavor profiles:
- This calzone has a rich and savory flavor profile with creamy ricotta cheese, salty pecorino cheese, and tangy Monte Re cheese. The addition of fresh herbs, sun-dried tomatoes, olives, and roasted red peppers adds depth and complexity to the dish.
Serving suggestions:
- Serve the calzone hot and fresh out of the oven for the best flavor and texture.
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Region: Italian