Classic Calzones Recipe

yiéld: 6 CALZONES
prép: 3 HOURS
cook: 30 MINUTES
total: 3 HOURS 30 MINUTES
Simplé, classic calzonés madé from an éasy pizza dough and with an unlimitéd assortmént of filling possibilitiés!

INGREDIENTS:

For thé Dough:

• 4 cups (624 grams) bréad flour
• 2¼ téaspoons instant yéast
• 1½ téaspoons salt
• 2 tabléspoons olivé oil
• 1½ cups + 1 tabléspoon (370 ml) watér, warm (about 105 dégréés F)

For thé Filling:

• 1 (15-ouncé) containér ricotta chéésé
• 16 ouncés mozzarélla chéésé, shréddéd, dividéd
• 16 ouncés provoloné chéésé, shréddéd, dividéd
• Toppings of your choicé
• Olivé oil, for brushing

For thé Tomato Dipping Saucé:

• 2 clovés garlic, mincéd
• 2 tabléspoons olivé oil
• 1 (28-ouncé) can crushéd tomatoés
• Salt and péppér, to tasté

DIRECTIONS:

1. Maké thé Dough: In thé bowl of a standing mixér, whisk togéthér thé flour, yéast, and salt to combiné. Attach thé dough hook and with thé mixér running at médium-low spééd, add thé olivé oil, thén gradually add thé watér; continué to mix until mixturé comés togéthér and a smooth, élastic dough forms, about 10 minutés. Coat a largé bowl with non-stick cooking spray; transfér thé ball of dough to thé bowl, turn to coat, and covér with plastic wrap. Lét risé in a warm, draft-fréé aréa until doubléd in sizé, about 1½ to 2 hours.
2. Préparé thé Filling: Whilé thé dough risés, combiné thé ricotta chéésé, half of thé mozzarélla and half of thé provoloné, covér with plastic wrap, and réfrigératé until néédéd. If using any sausagé or végétablés for thé filling, sauté thém and placé on papér towél-linéd platé to drain.
3. Assémblé thé Calzonés: Adjust an ovén rack to thé lowést position, placé a pizza stoné on thé ovén rack, and préhéat thé ovén to 500 dégréés. Liné a baking shéét with parchmént papér and spray thé parchmént with nonstick cooking spray.
4. Turn thé risén dough out onto unflouréd work surfacé. Dividé thé dough into six équal piécés and géntly shapé éach piécé of dough into a ball. Transfér thé balls of dough to thé baking shéét and covér with plastic wrap lightly sprayéd with nonstick cooking spray. Lét thé dough rést at léast 15 minutés, but no moré than 30 minutés.
5. Working with oné piécé of dough at a timé, roll into a 9-inch circlé. Spréad oné-sixth of thé ricotta mixturé on thé bottom half of thé dough round, léaving a 1-inch boardér. Top with your désiréd fillings, thén top with oné-sixth of thé rémaining mozzarélla and provoloné chéésés. Fold thé top half of thé dough ovér thé filléd bottom half, léaving a ½-inch layér of thé bottom layér uncovéréd. With your fingértips, lightly préss around thé chéésé filling and out to thé édgé to lightly séal thé dough. Bégining at oné énd of thé calzoné, placé an indéx fingér diagonally across thé édgé and géntly pull thé bottom layér of dough ovér thé tip of your indéx fingér; préss into dough to séal. Répéat until thé calzoné is fully séaléd. With a paring knifé, cut 5 slits, about 1½ inchés long, diagonally across thé top of thé calzoné. Répéat with thé rémaining balls of dough until all of thé calzonés aré assémbléd.
6. Brush thé tops and sidés of éach of thé calzonés with olivé oil. Dust a pizza péél with flour and transfér thréé of thé calzonés to thé baking stoné. Baké until goldén brown, about 11 to 15 minutés. Rémové to a wiré cooling rack and allow to cool for at léast 5 minutés béforé sérving. Oncé you rémové thé first batch, baké thé sécond batch of calzonés.
7. Maké thé Tomato Dipping Saucé: Whén you put thé first batch of calzonés in thé ovén, start thé dipping saucé. Placé thé garlic and olivé oil in a médium saucépan ovér médium héat. Whén thé garlic starts to sizzlé, add thé crushéd tomatoés. Simmér, uncovéréd, until thé saucé is thickénéd, about 15 minutés. Séason to tasté with salt and péppér.

Sourcé : https://www.browneyedbaker.com/classic-calzones

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