Italian > Antipasti > Calzoni

Ricotta di Bufala and Prosciutto Calzones Recipe

Ingredients with Measurements:
- 1 pound pizza dough
- 1 cup ricotta di bufala
- 4 ounces prosciutto, sliced
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg, beaten
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Divide the pizza dough into four equal portions and roll each one into a circle.
3. Spread 1/4 cup of ricotta di bufala on one half of each circle, leaving a 1/2-inch border around the edge.
4. Top the ricotta with 1 ounce of prosciutto, 1 tablespoon of parmesan cheese, and 1 tablespoon of chopped basil.
5. Fold the other half of the dough over the filling and press the edges together to seal.
6. Brush the calzones with the beaten egg and sprinkle with salt and pepper.
7. Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
8. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F
Serving size:
- 4 calzones

Nutritional information:
- Calories: 462
- Fat: 16g
- Carbohydrates: 56g
- Protein: 23g
- Fiber: 2g
- Sugar: 2g
- Sodium: 1096mg

Substitutions for ingredients:
- Pizza dough: You can use store-bought pizza dough or make your own from scratch.
- Ricotta di bufala: Regular ricotta cheese can be used as a substitute.
- Prosciutto: Cooked ham or bacon can be used instead.
- Parmesan cheese: Pecorino Romano or Asiago cheese can be used as a substitute.
- Basil: Oregano or thyme can be used instead.

Variations:
- Add sliced mushrooms or roasted red peppers to the filling.
- Use different types of cheese, such as mozzarella or fontina.
- Make mini calzones instead of large ones for a party appetizer.

Tips and tricks:
- Make sure to leave a border around the edge of the dough when spreading the filling to prevent it from leaking out.
- Use a sharp knife or pizza cutter to cut the calzones into halves or quarters.
- Serve with marinara sauce for dipping.

Storage instructions:
- Store leftover calzones in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the calzones in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the calzones on a platter with a side of marinara sauce for dipping.
- Garnish with fresh basil leaves.

Garnishes:
- Fresh basil leaves

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with parmesan cheese

Troubleshooting advice:
- If the calzones are leaking filling, make sure to leave a border around the edge of the dough when spreading the filling.

Food safety advice:
- Make sure to cook the calzones to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
- Calzones originated in Naples, Italy in the 18th century.

Flavor profiles:
- Savory, salty, cheesy, and herbaceous.

Serving suggestions:
- Serve hot as a main dish or appetizer.

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Region: Italian

Taste: Savory, Salty, Cheesy, Tangy, Meaty