Ricotta Calzones With SausageFrom shandy 8 years ago
- Dough: shopping list
- 4 c. bread flour shopping list
- 2 1/4 t. instant yeast shopping list
- 1 1/2 t. table salt shopping list
- 2 T. extra-virgin olive oil shopping list
- 1 1/2 c. plus 1 T. warm water shopping list
- Ricotta Filling: shopping list
- 1 15-ounce container whole-milk ricotta cheese shopping list
- 8-ounces mozarella cheese, shredded shopping list
- 1 1/2 ounces freshly grated parmesan cheese shopping list
- 1 large egg yolk shopping list
- 1 T. chopped fresh oregano leaves shopping list
- 1/4 t. table salt shopping list
- 1/2 t. ground black pepper shopping list
- 8 ounces hot or sweet sausage (I used roasted pepper and 5-cheese chicken sausage) shopping list
- 1 T. minced garlic shopping list
- 1/4 t. red pepper flakes shopping list
- extra-virgin olive oil for brushing on tops shopping list
- kosher salt or coarse sea salt for sprinkling on tops shopping list
How to make it
- For the DOUGH: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl, and with mixer running on medium-low speed with the dough hook, add the olive oil, the gradually add the water. Continue to mix until the mixture comes together and a soft, elastic dough is formed - about 10 minutes. Lightly spray a large bowl with cooking spray. Place the dough in the bowl and cover. Let rise in a warm spot until doubled - 1 1/2 to 2 hours.
- For the FILLING: In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, and black pepper. Cover and refrigerate until needed.
- Remove the casings from the sausage. Cook the sausage in a skillet, breaking it up into 1/2-inch pieces, until it is cooked through. Stir in garlic and red pepper flakes until fragrant, about 10 seconds and remove from heat. Set aside to cool.
- To assemble and BAKE: Adjust an oven rack to the lowest position and set a pizza stone on the rack. Heat the oven to 500 degrees for AT LEAST 30 minutes. Divide the dough in half, and then divide each half into thirds, giving you 6 pieces of dough. Gently shape each piece into a ball and set on a piece of parchment paper that has been sprayed with nonstick spray. Cover with plastic wrap and let rest for at least 15 minutes, but no more than 30 minutes.
- Cut 8 9-inch squares of parchment paper. Roll each piece of dough into a 9-inch circle, set it on a piece of parchment, stacking to form 2 stacks of 3 dough rounds, topping each stack with an additional piece of parchment paper to cover.
- Remove the top parchment from one stack and place the rounds with parchment beneath on the work surface. If the rounds have shrunk, gently roll them out again to 9-inch circles. Form the calzones by putting 1/2 cup of the filling on half of the circle, and top with 1/6 of the sausage. Fold the top half of the dough over, leaving a 1/2 inch border uncovered. Lightly press the dough to seal it. Beginning at one end, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your finger. Repeat until the calzone is sealed.
- With a very sharp paring knife or razor blade, cut 5 slits, about 1 1/2 inches long diagonally across the top of each calzone. Make sure not to cut completely through the calzone, but to just cut through the top layer.
- Brush the top of each calzone with olive oil and sprinkle with coarse salt. Trim the excess parchment paper and slide the calzone and parchment paper onto a pizza peel, then slide them onto the hot pizza stone. Bake until golden brown - about 11 minutes. Remove to a wire rack to cool for 5 minutes before serving. While the first batch is baking, prepare the second batch.
People Who Like This Dish 35
The Cookshandy Port Orchard, WA
The Rating6 people
I love calzones! I had a favorite place before we moved that had the best calzones. I have not found any around here that are worth the calories! So I am thrilled to say the least to see this recipe. OMG your pictures are the best...you must be ...moremichellem in Idaho loved it
I just made these and ate an entire one by myself. They are sooo good and turned out excellent. I kneaded the dough by hand for about 8 min. and I used reg. Jimmy Dean Sausage. Thanks again Shandy..everyone loved them!! I can not stress the impor...moremichellem in Idaho loved it
This sounds really great.joe1155 in Munchen loved it
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