Calzone are easy to make and are great
for a party appetizer if you make them bite size. You can even make them ahead
and freeze on a cookie sheet before baking to have ready in the freezer. After
they have frozen place them into a freezer bag and place them back into the
freezer.
To cook, take out and place the frozen calzone on a greased cookie sheet
sprinkled with a little cornmeal. Bake at 425°F. for 15 minutes or until golden
brown.
Calzone
Dough:
1 T. sugar
1 C. warm water (110°F.)
1 envelope yeast
3 1/4 C. flour
1 t. salt
1/4 C. olive oil
Add yeast, sugar and 1/4 C. of the water to a small bowl and let set 5 minutes.
Add flour, salt, oil and the rest of water along with yeast mixture and mix
well. Turn out onto a floured board and knead dough until smooth and satiny
(about 10 minutes).
Filling:
2 C. shredded Mozzarella cheese
2 C. ricotta cheese
1/2 C. parmesan cheese, freshly grated if possible
2 garlic cloves minced
Mix above together in a bowl.
1/2 C. olive oil
1 C. chopped, peeled and seeded tomato
5 oz. prosciutto or other flavorful ham slivered
salt and pepper
Divide dough into 6 pieces. Roll out into a circle. Brush with the olive oil.
Add 1/6 of the cheese mixture and spread out on half of the dough. Add tomatoes,
ham, salt and pepper to taste.
Fold over dough and press edges together. Brush top with olive oil.
Bake at 450°F. for about 15 minutes until crust is golden onto a pizza stone or
greased baking sheet.
After baking, brush with olive oil again and sprinkle with parmesan cheese.
Serve immediately.
