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Flexible Calzones





Yields
MAKES: 4 calzones

Ellen Ferlazzo's simple calzones are a great way to use whatever cheese, cooked meat, and vegetables you happen to have on hand. She likes to put extra tomato sauce and cheese over the top of hers; her daughters prefer theirs plain.

Flexible Calzones




Leigh Beisch
 1 pound pizza dough, purchased or homemade, at room temperature
 3/4 cup ricotta cheese
 3/4 cup shredded mozzarella cheese (about 3 oz.)
 1 clove garlic, peeled and minced
  Salt and pepper
 1/2 cup tomato-based pasta sauce
 1 cup chopped vegetables, such as cooked broccoli, pitted black olives, drained oil-packed dried tomatoes, and/or drained marinated artichoke hearts
 3/4 cup chopped cooked ham or pepperoni (about 3 oz.)
  Olive oil
Step 1
1

On a lightly floured surface, divide dough into four equal pieces. Roll or stretch each piece into a 6-inch round. If dough shrinks back, let rest about 5 minutes, then roll again.

Step 2
2

In a bowl, mix ricotta, mozzarella, and garlic. Add salt and pepper to taste.

Step 3
3

Place about 3 tablespoons ricotta mixture and about 2 tablespoons pasta sauce in the center of each round of dough. Top with about 1/4 cup vegetables and about 3 tablespoons meat.

Step 4
4

Fold rounds in half over filling, making a half-moon shape. Press edges of dough with the tines of a fork to seal. Brush tops of calzones lightly with olive oil. Place slightly apart on a lightly oiled baking sheet.

Step 5
5

Bake in a 450° oven until golden brown, 15 to 20 minutes. Let cool about 10 minutes on baking sheet, then transfer to plates.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories555
% Daily Value *
Total Fat 26g34%

Saturated Fat 8.6g43%
Cholesterol 53mg18%
Sodium 2042mg89%
Total Carbohydrate 58g22%

Dietary Fiber 2.8g10%
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.