Traditional Calzone

Traditional Calzone

The filling for this calzone is ricotta cheese and spinach which is a very traditional Italian filling for the calzone. Other fillings can be pretty much anything you want. Another favorite of mine is Ricotta, mozzarella and sausage.

 

You’ll need:

  • pizza dough figure 2-lbs
  • Ricotta cheese with the liquid drained.
  • Cooked spinach, frozen is fine just squeeze all the liquid from it.
  • Romano cheese 1/4 cup per lb of ricotta
  • Salt
  • Pepper
  • Extra virgin olive oil

 

Directions:

  1. Start by pre heating your oven to 450 degrees.
  2. Place a piece of parchment paper on a baking sheet. In a bowl mix the ricotta, spinach, Romano cheese, salt n pepper to taste.
  3. Roll your dough thin into 6″-7″ pizzas.
  4. On one half of the dough put 1/2 cup of the cheese mixture.
  5. Using a little cold water on your fingers lightly wet the edges of the dough, fold the dough, pinch and seal the edges. Brush a little olive oil on the calzone and put a couple slices in the dough.
  6. Sprinkle a pinch of salt on the calzone and place them on the baking sheet and into the oven.
  7. After 15 minutes rotate the baking sheet and let them continue to bake 10-15 min till done. Remove and let cool a few minutes before eating them.

Daniel Mancini

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