CALZONES Three Ways
Serves 4
This folded pizza, the prototype for a Hot Pocket, originated in Naples. You can be as creative about the filling as you want. I often use leftover vegetables with a little cheese and some sauce in my calzones. It’s a perfect lunch!
Preheat the oven to 425°F. Dust a baking sheet with cornmeal to prevent the dough from sticking.
Divide the pizza dough into four pieces and roll each into an 8-inch circles.
Cover half of each dough circle with the filling, leaving a ½-inch border around the edge. Fold the dough over the filling to form a turnover. Press the edges with the tines of a fork to seal.
Transfer the calzones to the baking sheet and bake until the calzones are puffed and golden, about 20 minutes.
FILLINGS
CLASSICO
1 cup ricotta cheese
8 ounces mozzarella cheese, cut into cubes
6 cherry tomatoes, sliced
1 teaspoon chopped fresh basil
In a bowl, mix the ricotta, mozzarella, tomatoes, and basil. Proceed with the main recipe.
