Denise says:

A Calzone is a pizza folded over to enclose its filling. It can be made large or small and stuffed with any of the traditional flat pizza fillings. It is one of the specialities of Naples, Italy. The word 'Calzone' literally means 'trouser leg' in Italian and was so named because it resembled a leg of the baggy trousers worn by Neapolitan men in the 18th century. Calzone are now usually round but were originally made from rectangular pieces of dough folded over a long central filling. Although widely available in most Italian restaurants, making your own and putting in your special filling is quite a magical experience! Make them with the children as they will enjoy the fun too. They can be eaten hot or cold and enjoyed any time, as lunch, a picnic, part of a lunch box or kept for Shabbat lunch. Preparation Time: 30 minutes plus 1 hour 5 minutes rising time Cooking Time: 25 minutes Makes: 6

Ingredients:

2 sachets dried yeast / 7g each 225 – 250 ml warm water Pinch of sugar 1 teaspoon salt 550g strong white flour 2 tablespoons olive oil Filling 2 large onions – peeled and finely chopped 1 tablespoon olive oil – for frying Large bunch of fresh basil 10 medium sized tomatoes – skinned, de seeded and chopped 350g ricotta cheese 250g mozzarella cheese – cut into cubes 6 tablespoons Parmesan cheese – grated 3-4 tablespoons pesto sauce or sun dried tomato paste or tapenade Salt and freshly ground black pepper Olive oil – for brushing

Method

1)Combine the yeast, 100ml of the 225ml -250ml warm water and sugar. Leave for 5 minutes until the yeast starts to foam. 2)Mix the flour, salt and oil in a large mixing bowl. Using a dough hook for a mixer or the metal blade of the food processor, gradually add the yeast mixture and slowly add the 125ml water. Continue mixing until the dough is smooth and leaves the sides of the mixing bowl. 3)Remove the dough from the processor. Knead it for 2-3 minutes on a surface dusted with flour. Form into a ball. Return the soft dough to a clean, slightly oiled bowl. Cover and leave to rise for 1 hour. 4)Meanwhile make the filling. Place the tomatoes in a bowl and pour over boiling water. Leave for 2-3 minutes. Drain the water away and remove the skins. Cut the tomatoes in half, de seed and roughly chop the flesh. 5)Heat the olive oil in a frying pan. Sauté the onion until just golden. Transfer to a mixing bowl. Add the chopped tomatoes, mozzarella, basil, ricotta, Parmesan cheese and season with salt and freshly ground black pepper. 6)Pre-heat the oven to 240 C/ 475 F/. Gas mark 8. 7)Knock back the dough and divide into 6 balls. 8)Roll each ball into a flat circle about 5 mm/ ¼ inch thick. Use the lid of 20 cm saucepan as a template Spread the pesto sauce or sun dried tomato paste or tapenade on the flat circle leaving a 2 cm border. 9)Divide the filling between the 6 circles of dough, placing it on half of each circle and allowing a border of 2 cm/ 1 inch all around. 10)Fold the other half of the circle over. Crimp the edges of the dough together with your fingers or a fork to seal. 11)Line a baking tray with non stick baking parchment paper. Place the calzone on the tray. Brush the tops with olive oil. 12)Bake for 15- 20 minutes until the tops are golden brown and the dough is puffed up.
Tagged in: Cheese, Dairy, Family Cooking, Italian, Tomatoes, Vegetarian