If you haven't tried an Italian Calzone yet, it's time to get started with this great Italian Calzone Recipe!
Shopping-List for Italian Calzone:
- 1 pizza dough
- 300 grams Ricotta cheese
- 3 medium sized eggs
- 150 grams ham
- 100 grams Mortadella
- 200 grams Bel Paese or Tilsiter cheese
- 150 grams Mozarella cheese
- Some chopped parsleys and basil leafs and a bit fresh oregano
- 1 teaspoon salt
- Fresh pepper (by using your pepper mill)
- ¼ teaspoon nutmeg
- About 400 grams of canned tomatoes
- Squash the Ricotta cheese with a fork and stir it together with the eggs
- Cut the ham and Mortadella into thin stripes and add it to the filling.
- Cut the Mozarella and Bel Paese (or Tilsiter) cheese into cubes (about 1 cm thick) and add it to the filling.
- Add parsley, chopped basil leafs, fresh oregano, salt, pepper, and nutmeg to the filling and mix.
- Put a bit of the pizza dough aside and place it into your fridge. You will need it later for garnishing.
- Using a rolling pin, flat the rest of the dough until it is about 0.75 cm / 0.3 inches thick.
- Place the flattened dough onto the back of a greased baking sheet. Since you will fold up the dough later, make sure only half of the dough is on the back of your baking sheet.
- Distribute half of the filling (instructions below) onto that half of the dough that is on the baking sheet. Allow about 2 cm / 1 inch dough-brink.
- Distribute the canned tomatoes onto the filling and add the rest of the filling.
- Use a basting brush to wet the dough-brink with water.
- Fold up the dough and press the dough-brinks together.
- Powder a bit of flour onto the Calzone.
- Form the dough you have put into your fridge earlier into decorations, and garnish your Calzone.
- Moisten the Calzone with a bit of water.
- Bake your Calzone for about 45 minutes on the lowest groove of your oven with 220° C / 430° F.
This delicious Calzone can be served as main course for 4 people.
This article was published on Sunday 15 October, 2006.