Real Italian Calzones recipe

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Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Nutrition Info

334.6 calories
carbohydrate: 31.6 g
cholesterol: 63.6 mg
fat: 16.7 g
fiber: 1.6 g
protein: 13.8 g
saturatedFat: 7.2 g
servingSize: -
sodium: 667 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt, mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

  2. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

  5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Recipe Yield

2 large calzones

Recipe Note

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

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