Calzone With Assorted Meats And Cheeses

Recipe By:
Chocopie
  • Currently 5.0/5 Stars.
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  • Total Time 49 min Ico-add
  • Yield 1 Serving
  • Level Medium

It is an Italian turnover made from pizza dough and stuffed with cheese and assorted meat.
 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • Salt and freshly ground pepper
  • 1/2 cup/4 ounces/125 g ricotta cheese
  • 2 thin slices salami, coarsely chopped
  • 1 slice prosciutto, coarsely chopped
  • 1 slice mortadella, coarsely chopped
  • 1/2 recipe neapolitan pizza dough, completed through the second rising
  • All-purpose (plain) flour for dusting
  • 1/4 cup/2 fluid ounces/60 ml tomato-basil sauce
  • 1 tablespoon freshly grated italian
  • Parmesan cheese
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Directions

  1. 1. Place a pizza brick, unglazed terracotta tile or baking sheet on the lowest rack of an oven. Preheat to 500°F/240°C/Gas Mark 7.
  2. 2. In a large, heavy frying pan over medium heat, warm the olive oil. Add the onion and sauté until completely wilted and golden, about 10 minutes.
  3. 3. Season to taste with salt and pepper and remove from the heat.
  4. 4. In a bowl, combine the onion, ricotta, salami, prosciutto, mortadella and pepper to taste. Stir to mix well.
  5. 5. Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 in/ 4 cm thick and 5 in/13 cm in diameter.
  6. 6. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size.
  7. 7. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 in/6 mm thick and 8 in/20 cm in diameter.
  8. 8. Try not to let the center of the disk become too thin in comparison to the edges. Next, dust the peel or baking sheet with more flour and gently lay the disk in the center.
  9. 9. Mound the filling in the center the half of the dough that is nearest to you. Gently fold the half of the dough over the filling, stretching and adjusting j necessary so the edges meet, crimp the edges with a fork to seal.
  10. 10. Tear a steam vent about 1 in/2.5 cm long in the center of top. Spoon the tomato-basil over the vent and spread it raid for decoration.
  11. 11. Gently shake the peel or baking sheet back and forth to make sure calzone has not stuck to it.
  12. 12. If it has, lift off the stuck section and sprinkle a little more flour underneath.
  13. 13. Using the peel or baking sheet like a large spatula, quickly slide the calzone onto the hot brick, tile or baking sheet.
  14. 14. Bake until the top is golden brown and the bottom is dotted with dark brown spots, 8-9 minutes.
  15. 15. Remove the calzone with a large metal spatula and place on a plate. Sprinkle the Parmesan over the top and serve.