Ingredients
For dough*
3 1/2 cups flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 package traditional dry yeast (2 1/4 teaspoons), proofed in 1 cup lukewarm water and 1 teaspoon sugar
For the stuffing
1/2 cup ricotta, drained
1 1/2 tablespoons Parmesan, grated
1/2 cup mozzarella, shredded
4 oz (unsalted) fresh pancetta, diced, stir fried, fat drained
1 egg yolk, beaten
1 tablespoon parsley, finely chopped
1/2 teaspoon dry basil
1/8 teaspoon salt
1/8 teaspoon pepper
For brushing
about 1/8 cup olive oil
*makes 3 calzoni
Directions
For the dough
o Proof yeast in 1 cup lukewarm water and 1 teaspoon sugar (takes about 10 minutes for bubbles to appear in the water, proving the yeast is active).
o Using dough ingredients work into a malleable dough (add a touch more lukewarm water if the dough is too hard, add a touch more flour if the dough is too soft). Shape into a ball. Place in a container and cover.
o Let the dough rest until it increases in volume (about 8 hours).
o When the dough has risen and the calzoni are ready to be made preheat oven to 425 F degrees.
For the stuffing
o Dice the pancetta and stir fry until some of the fat is rendered (about 5 minutes).
o Combine the cheeses with the parsley, salt, pepper and egg yolk. Add the pancetta (cooled). Mix well.
o Before rolling out the dough, divide the dough in 3 portions.
o Roll out each portion of dough on a lightly floured wooden board to about 1/8 inch thick, and cut out to an 8 inch circle.
o Spread the mixture over half of each circle, leaving a one inch boarder.
o Process one calzone at a time -- dampen the edges of the circle of dough with water, fold the dough over, and then crimp the edges together.
For baking
o Brush the tops of the calzoni with olive oil.
o Grease baking pan (or line with parchment paper).
o Place the calzoni on the greased baking pan (or one lined with parchment paper) and bake until the crust is golden brown -- about 20 minutes.
Notes
Photo: Mary Melfi. |
