PEPPERONI CALZONE RECIPE RICOTTA RECIPES

Name: Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta
Total time: 3 h 30 min
Yield: 16 mini calzones
Ingredients: ¼ cup dry white wine; ¾ cup warm water; 1 tablespoon honey; 1 envelope active dry yeast; 1 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil (plus more for brushing); 3 cups all-purpose flour; 1 cup fresh ricotta cheese; 6 ounces pepperoni (thinly sliced); ¼ cup prepared basil pesto; 1 egg lightly beaten with teaspoon of water (large); Olive oil (for frying)

MINI CALZONES STUFFED WITH PEPPERONI, PESTO AND RICOTTA R…

Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta R… image

Mario Batali thinks everyone should learn to make pizza dough, but he understands the convenience of buying it from your local pizza place. You can stuff calzones with any combination of seasoned ricotta, pepperoni and pesto—or all three, as he does here. Slideshow: More Italian-American Classics

Provided by Mario Batali

Total Time 3 hours 30 minutes

Yield 16 mini calzones

Number Of Ingredients 12

Ingredients

¼ cup dry white wine
¾ cup warm water
1 tablespoon honey
1 envelope active dry yeast
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil (plus more for brushing)
3 cups all-purpose flour
1 cup fresh ricotta cheese
6 ounces pepperoni (thinly sliced)
¼ cup prepared basil pesto
1 egg lightly beaten with teaspoon of water (large)
Olive oil (for frying)

Steps:

make the dough
fill the calzones

SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE RECIPE - FOOD.…

Sausage and Pepperoni Cheese Stuffed Calzone Recipe - Food.… image

This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups sausage, ground
1 lb pizza dough, thawed
1 cup part-skim ricotta cheese, drained well
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
1 cup pepperoni slice, cooked
2 tablespoons italian seasoning
1 teaspoon crushed red pepper flakes
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated, to taste
2 cups marinara sauce, to dip, heated
salt and pepper

Steps:

Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
In a large grill plan, cook sausage until browned. Drain.
In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
Brush with olive oil and sprinkle some parmesan cheese over top.
Cut a few slits in the top to allow steam to release.
Transfer calzone from pizza pad to pizza stone in oven.
Bake 10-15 minutes, until puffed up golden brown.
Let stand 5 minutes before serving.
Heat the marinara sauce in the microwave for dipping.

Nutrition Facts : Calories 1207.8, FatContent 93.5, SaturatedFatContent 38.8, CholesterolContent 231.5, SodiumContent 3236.9, CarbohydrateContent 26.4, FiberContent 3.4, SugarContent 12.9, ProteinContent 62.9

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