Ricotta and Mozzarella Calzone

Instructions

1. 1

   Prepare the Pizza Dough

   • In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt.
   • Add the warm water (around 110°F/43°C) and olive oil. Mix with a dough hook on low speed or a wooden spoon until a shaggy dough forms.
   • Increase mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
   • Form the dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover with plastic wrap or a damp cloth.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
2. 2

   Make the Cheese Filling

   • While the dough is rising, prepare the filling. In a medium bowl, combine the drained ricotta cheese, shredded mozzarella, grated Parmesan, 1 egg, chopped parsley, garlic powder, and black pepper.
   • Mix thoroughly until all ingredients are evenly incorporated. Cover and refrigerate until ready to use.
3. 3

   Assemble the Calzones

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 4 equal portions.
   • Working with one portion at a time, roll the dough into an 8-inch circle, about 1/4-inch thick.
   • Spoon about one-quarter of the cheese filling onto one half of the dough circle, leaving a 1-inch border around the edge.
   • Lightly brush the border with water. Fold the empty half of the dough over the filling to create a half-moon shape.
   • Press the edges together firmly to seal. Crimp the edges with a fork or by folding the bottom edge over the top and pressing down to create a decorative, secure seal.
   • Carefully transfer the assembled calzone to the prepared baking sheet. Repeat with the remaining dough and filling.
4. 4

   Bake to Golden Perfection

   • In a small bowl, whisk together the remaining egg with 1 tablespoon of water to create an egg wash.
   • Brush the tops and sides of the calzones with the egg wash for a shiny, golden crust.
   • Using a sharp knife, cut 2-3 small slits in the top of each calzone to allow steam to escape during baking.
   • Bake for 20-25 minutes, or until the crust is deep golden brown and the filling is hot and bubbly.
   • Remove from the oven and let the calzones rest on the baking sheet for 5-10 minutes before serving. This allows the cheese to set slightly.
5. 5

   Serve

   • Serve the warm calzones whole or sliced in half, with a side of warm marinara sauce for dipping.