Thursday, May 19, 2005

Ricotta Pie Calzones

Ricotta Pie Calzones (Adapted from Rachael Ray)

1 cup ricotta cheese
1 large egg yolk
1 large garlic clove, minced
1 1/2 ounces (about 1/3 cup) fresh grated Parmigiano Reggiano
2 ounces (about 1/2 cup) diced fresh mozzarella
2 tablespoons chopped fresh parsley
1/4 cup diced prosciutto
1/4 cup chopped salami
salt and fresh ground black pepper
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 large egg
1/2 tablespoon water
1 tablespoon confectioner’s sugar

Preheat oven to 400 degrees.

In a medium bowl, stir together ricotta, egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto and salami - season with salt and ground black pepper.

Divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 7 to 8" circle. Evenly divide ricotta mixture between one side of each piece of dough, leaving a 1/2" rim around the edge.

In a small bowl, whisk together egg and water. Brush rim of each piece of dough, then fold in half to form a half moon shape. Using a fork, press edges together to seal.

Place calzones onto a baking sheet lined with parchment paper. Whisk confectioner’s sugar into the remaining egg wash, then brush the tops of the calzones. Slice three slits into the top of each for vents. Place pan into the oven and bake until golden brown, about 22 to 28 minutes. Remove and let cool slightly before serving.

Makes 4 calzones.

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