Serves: 4
Total Calories: 1,469


1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
1 1/3 cups warm water (100° to 110°F)
3 1/2 cups (about) all-purpose unbleached flour
2 teaspoons salt
2 tablespoons olive oil, plus more for brushing the tops

1 pound whole or part-skim milk ricotta cheese
8 ounces fresh mozzarella cheese, chopped
4 ounces prosciutto, salami, or ham, chopped
1/2 cup freshly grated Parmigiano-Reggiano


1 In a large bowl, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 Add 3 1/2 cups of flour, the salt, and the 2 tablespoons olive oil. Stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

3 Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.

4 Flatten the dough with your fist. Cut the dough into 4 pieces. Shape each piece into a ball. Place the balls several inches apart on a lightly floured surface. Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 hour.

5 Meanwhile, stir together the filling ingredients until well blended.

6 Place two racks in the center of the oven. Preheat the oven to 425°F. Oil 2 large baking sheets.

7 On a lightly floured surface with a rolling pin, roll out one piece of dough to a 9-inch circle. Spoon one quarter of the filling on half of the circle, leaving a 1/2-inch border for sealing. Fold the dough over to enclose the filling, pressing out the air. Pinch the edges firmly together to seal. Then fold the border over and seal again. Place the calzone on one of the baking sheets. Repeat with the remaining dough and filling, placing the calzoni several inches apart.

8 Cut a small slit in the top of each calzone to allow steam to escape. Brush the top with olive oil.

9 Bake 35 to 40 minutes or until crisp and browned, rotating the pans about halfway through. Slide onto a rack to cool 5 minutes. Serve hot.

VARIATIONS: Fill the calzoni with a combination of ricotta, goat cheese, garlic, and basil, or serve calzoni topped with tomato sauce.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,469
Calories from Fat: 160

This Calzoni recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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