Ingredients with Measurements:
- 1 pound pizza dough
- 1 cup ricotta cheese
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the pizza dough into a large rectangle.
3. In a mixing bowl, combine the ricotta cheese, artichoke hearts, Parmesan cheese, parsley, salt, and black pepper.
4. Spread the ricotta mixture over one half of the pizza dough, leaving a 1-inch border around the edges.
5. Fold the other half of the pizza dough over the ricotta mixture and press the edges together to seal.
6. In a small bowl, whisk together the egg and water to make an egg wash.
7. Brush the egg wash over the top of the calzone.
8. Use a sharp knife to cut a few slits in the top of the calzone to allow steam to escape.
9. Place the calzone on a baking sheet lined with parchment paper.
10. Bake for 25-30 minutes, or until the calzone is golden brown and cooked through.
11. Let the calzone cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 380
Fat: 14g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 840mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- You can use any type of cheese in place of the Parmesan cheese.
- If you don't have marinated artichoke hearts, you can use canned or frozen artichoke hearts that have been thawed and drained.
Variations:
- Add some sliced black olives or sun-dried tomatoes to the ricotta mixture for extra flavor.
- Use different herbs, such as basil or oregano, in place of the parsley.
- Add some cooked crumbled sausage or bacon to the ricotta mixture for a meatier calzone.
Tips and tricks:
- Be sure to leave a 1-inch border around the edges of the pizza dough when spreading the ricotta mixture to prevent it from leaking out during baking.
- Use a sharp knife to cut the slits in the top of the calzone to prevent the dough from tearing.
Storage instructions:
Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the calzones, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the calzones on a large platter with a side of marinara sauce for dipping.
Garnishes:
Garnish the calzones with some chopped fresh parsley or basil.
Pairings:
Serve the calzones with a side salad or some roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the calzone is leaking during baking, be sure to leave a 1-inch border around the edges of the pizza dough when spreading the ricotta mixture.
- If the calzone is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Be sure to cook the calzone to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Calzones originated in Naples, Italy, and are a popular street food in many parts of Italy.
Flavor profiles:
The ricotta and artichoke filling is creamy and savory, with a slightly tangy flavor from the artichoke hearts.
Serving suggestions:
Serve the calzones hot, straight from the oven, with a side of marinara sauce for dipping.
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Region: Italian