Ingredients with Measurements:
- 1 pound pizza dough
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped salami
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 tablespoon olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the pizza dough on a lightly floured surface to a 12-inch (30 cm) circle.
3. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, chopped salami, chopped basil, salt, and black pepper.
4. Spread the cheese and salami mixture over half of the pizza dough, leaving a 1-inch (2.5 cm) border around the edge.
5. Fold the other half of the pizza dough over the filling and press the edges together to seal.
6. Brush the top of the calzone with the beaten egg and drizzle with olive oil.
7. Cut a few slits in the top of the calzone to allow steam to escape.
8. Place the calzone on a baking sheet lined with parchment paper.
9. Bake for 25-30 minutes, or until the crust is golden brown.
10. Let the calzone cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 460
Fat: 22g
Saturated Fat: 9g
Cholesterol: 94mg
Sodium: 1040mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 3g
Protein: 21g
Substitutions for ingredients:
- Instead of salami, you can use pepperoni or cooked sausage.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
Variations:
- Add sliced mushrooms or chopped onions to the filling.
- Use different types of cheese, such as mozzarella or cheddar.
- Make a vegetarian version by omitting the salami and adding more vegetables, such as roasted red peppers or artichoke hearts.
Tips and tricks:
- Make sure to leave a border around the edge of the pizza dough when spreading the filling to prevent it from leaking out.
- Use a sharp knife or pizza cutter to slice the calzone.
- 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:
Reheat leftover calzone in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the calzone on a large platter with a side of marinara sauce for dipping.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the calzone is leaking filling, make sure to leave a border around the edge of the pizza dough when spreading the filling.
- If the crust is not golden brown, bake for a few more minutes.
Food safety advice:
Make sure to cook the calzone to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Calzones originated in Naples, Italy in the 18th century as a portable meal for workers.
Flavor profiles:
Savory, salty, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian