ZanGo
09-30-2007, 07:27 PM
Best Calzones you'll ever Eat very great make sure you don't use too much basil it will take over your dish I promise, And for god sakes roast your own red pepper don't buy a jarred bunch of roasted red pepers if you don't know how to roast a red pepper then PM me bitcheshttp://www.foodnetwork.com/food/images/spacers/spacer.gifhttp://www.foodnetwork.com/food/images/spacers/spacer.gif 1 recipe basic pizza dough, prepared as described for calzones, recipe follows
2 ounces finely chopped hot sopressata
4 ounces finely chopped Pepperoni
1-ounce finely chopped Genoa salami
1 cup ricotta cheese, drained
1 small roasted red pepper, chopped
1/2 pound smoked mozzarella cheese, cut into 1/2-inch cubes
1/4 cup grated Parmesan
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
Cornmeal, for dusting pizza peels
Preheat the oven to 500 degrees F and place a pizza stone in the bottom of your oven. (Alternatively, lightly oil 2 baking sheets. Set aside.) Place the 4 portions of dough on a lightly floured surface. Divide the sopressata and salami evenly among 1 side of each of the dough circles. Top each calzone with 1/4 cup of the ricotta cheese, then divide the roasted pepper evenly among the 4 calzones. Top with the mozzarella cubes, grated Parmesan and basil. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in a preheated oven and cook for 8 to 10 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately.
2 ounces finely chopped hot sopressata
4 ounces finely chopped Pepperoni
1-ounce finely chopped Genoa salami
1 cup ricotta cheese, drained
1 small roasted red pepper, chopped
1/2 pound smoked mozzarella cheese, cut into 1/2-inch cubes
1/4 cup grated Parmesan
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
Cornmeal, for dusting pizza peels
Preheat the oven to 500 degrees F and place a pizza stone in the bottom of your oven. (Alternatively, lightly oil 2 baking sheets. Set aside.) Place the 4 portions of dough on a lightly floured surface. Divide the sopressata and salami evenly among 1 side of each of the dough circles. Top each calzone with 1/4 cup of the ricotta cheese, then divide the roasted pepper evenly among the 4 calzones. Top with the mozzarella cubes, grated Parmesan and basil. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in a preheated oven and cook for 8 to 10 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately.