Real Italian Calzones

Name: Real Italian Calzones
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 1 Tbsp dried basil leaves; 1 egg, beaten; 591 milliliters all-purpose flour, divided; 118 milliliters sliced fresh mushrooms; 1 teaspoon olive oil; 118 milliliters diced pepperoni; 118 milliliters ricotta cheese; 1 teaspoon salt; 355 milliliters shredded Cheddar cheese; 237 milliliters warm water; 1 teaspoon white sugar

Real Italian Calzones is a Mediterranean recipe that serves 2. One portion of this dish contains about 50g of protein, 42g of fat, and a total of 1098 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. 1 person found this recipe to be yummy and satisfying. It works well as a reasonably priced main course. If you have pepperoni, salt, mushrooms, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

To Make Dough: In a small bowl, dissolve yeast in water.

Ingredients you will need

Dough

Water

Yeast

Equipment you will use

Bowl

Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Salt

Cooking Oil

Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Bowl

To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl.

Ingredients you will need

Cheddar Cheese

Ricotta Cheese

Fresh Basil

Mushrooms

Pepperoni

Dough

Equipment you will use

Bowl

Mix well, cover bowl and refrigerate to chill.

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Bowl

Preheat oven to 375 degrees F (190 degrees C).

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Oven

When dough is ready, punch it down and separate it into 2 equal parts.

Ingredients you will need

Dough

Punch

Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork.

Ingredients you will need

Cheese

Meat

Roll

Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Bake at 375 degrees F (190 degrees C) for 30 minutes.

Equipment you will use

Oven

Serve hot.

Equipment

Bowl

Oven

Baking Sheet

Ingredients

Servings:

7grams

package active dry yeast 1Tbsp

dried basil leaves 1

egg, beaten 591milliliters

all-purpose flour, divided 118milliliters

sliced fresh mushrooms 1teaspoon

olive oil 118milliliters

diced pepperoni 118milliliters

ricotta cheese 1teaspoon

salt 355milliliters

shredded Cheddar cheese 237milliliters

warm water 1teaspoon

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.