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yeast water milk butter salt sugar egg yolks Italian seasoning all-purpose Ricotta cheese Freshly Grated OR egg whites Mozzarella cheese ham fluid Pepperoni
Viewed: 27 - Published at: 4 years agoIngredients
- 2 packages Yeast
- 1/2 cups Warm Water
- 2 cups Warm Milk
- 6 Tablespoons Butter, Melted And Then Cooled Slightly, Plus More For Tops Of Calzones After Baking
- 2 teaspoons Salt
- 6 Tablespoons Sugar
- 2 Egg Yolks
- 4 Tablespoons Italian Seasoning, Divided
- 6 cups All-purpose Flour
- 16 ounces, fluid Ricotta Cheese
- 1/2 cups Freshly Grated OR (gasp) Out Of The Can Parmesan Cheese
- 2 Egg Whites
- 8 ounces, fluid Grated Mozzarella Cheese
- 4 ounces, fluid Cubed Ham
- 4 ounces, fluid Pepperoni, Halved
Method
- For the dough: Bloom yeast in the warm water and milk.
- Add butter, salt, sugar and two egg yolks.
- Blend together.
- Stir two tablespoons of Italian seasoning into one cup of flour and add to liquid.
- Gradually add remaining 5 cups of flour.
- This can be done in a stand up mixer on low speed or by hand.
- Leave the dough in the bowl, cover and let rise for about an hour.
- For the filling: Simply combine the remaining ingredients.
- Dont forget the two remaining tablespoons of Italian seasoning.
- Put the mixture into the refrigerator until the dough is rolled out.
- Assembly: Preheat oven to 350 degrees.
- Divide dough into 12 pieces.
- Roll out into oval shapes.
- Put filling down the middle and pull up the edges over the top of filling and seal.
- Turn calzone over so the seam side is down.
- Twist ends and curve to form a crescent shape.
- Place on parchment-lined baking sheet and bake for 15 20 minutes until golden brown.
- Remove from oven and rub tops with room temperature butter.
- Serve with your favorite tomato sauce.
