Homemade Calzone Recipe


Homemade Calzone Recipe


Easy Prosciutto Cotto and Fresh Mozzarella Homemade Calzone Recipe

4.5 out of 5 stars based on 6 ratings.

Homemade calzone recipe from Paggi Pazzo

Homemade Calzone Recipe
Published: December 6, 2011

Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Calories per serving: 431
Fat per serving: 21.7g

Ingredients

  • 8 ounces crushed tomatoes (San Marzano)
  • 4 thin slices prosciutto cotto
  • 4 ounces fresh mozzarella
  • 4 ounces fontina
  • 2 tablespoons grated Reggiano Parmigiano
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 10 fresh basil leaves
  • 1/4 cup white mushrooms
  • 16 ounce fresh dough
  • handful of flour
  • pinch of salt and pepper

Cooking Directions

  1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
  2. Add garlic and 2 chopped basil leaves for 3 minutes
  3. Add crushed tomatoes, salt and pepper and let cook for 30 minutes at low heat
  4. Preheat oven to 425 degrees
  5. While sauce is slowly cooking, add flour to top and bottom of dough (store bought or homemade dough)
  6. Begin to poke and stretch dough slowly to flatten out
  7. Take dough roller and spread dough out to a large oval shape
  8. Lightly brush cooking sheet pan with olive oil
  9. Once dough is nice and flat, put dough on cooking sheet and add sauce to bottom half of dough with an inch space of the edges (keep dry for folding)
  10. Add thinly sliced fresh mozzarella over sauce across the dough in a line like fashion, then prosciutto cotto slices ripped into pieces, followed by fresh basil leaves, mushrooms, and thin slices of fontina
  11. Brush a little olive oil around the edge of the bottom half of the dough and pull the top half over and begin to seal edges by rolling dough slightly and pinching together
  12. Add grated Reggiano Parmigiano across top with a sprinkle of olive oil, then place in oven
  13. Cook calzone for 25 minutes or until crust on bottom and top is a nice golden brown
  14. Take calzone out and let rest for 10-15 minutes
  15. Slice and ready to serve!

Let it Rip!

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