Monday, May 16, 2005

Two-Cheese Pepperoni Calzones

Two-Cheese Pepperoni Calzones (Adapted from Good Housekeeping)

cornmeal, for dusting
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 ounces (about 1 cup) shredded mozzarella cheese
1 cup ricotta cheese
1 1/2 ounces (about 1/3 cup) diced pepperoni
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper
salt and fresh ground black pepper
1 cup marinara sauce, divided
olive oil

Preheat oven to 400 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Evenly divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 6 to 7 " round.

In a medium bowl, stir together mozzarella, ricotta, pepperoni and cornstarch - season with crushed red pepper, salt and fresh ground black pepper. Evenly divided the mixture between the rounds of dough. Spread mixture on one-half of each round, making sure to leave a 1/2" to 1" border. Spoon 1 1/2 to 2 tablespoons of the marinara over the cheese mixture - fold dough in half over filling to meet the other side and pinch firmly to seal. Drizzle each calzone with a little olive oil and rub to coat. Cut a small slit in the top of each calzone.

Slide calzones onto the baking stone and bake until golden, about 15 to 20 minutes. Remove and let cool slightly - warm remaining marinara and serve along side.

Makes 4 calzones.

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