Calzones

Dinner Calzones
Jim Franco
 
Serves 4
preparation
15
minutes
cooking
40
minutes
other
0
minutes

Ingredients

1
pound
pizza dough, thawed if frozen
flour for the work surface
1
cup
ricotta
1
cup
(4 ounces) shredded mozzarella
3
tablespoons
grated Parmesan
4
ounces
salami, roughly chopped
2
tablespoons
olive oil
1
14- to 16-ounce jar pasta sauce

Directions

  1. Heat oven to 400° F. Line a baking sheet with parchment.
  2. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 7-inch round and transfer to the baking sheet.
  3. In a bowl, combine the ricotta, mozzarella, Parmesan, and salami. Dividing evenly, spoon the mixture over half of each round, leaving a ½-inch border.
  4. Using your fingers, wet the border with water. Fold the uncovered side of the dough over the filling and press the edges to seal.
  5. Brush the tops of the calzones with the oil and bake until golden, 20 to 25 minutes. Serve with the warm pasta sauce on the side.
Ken Haedrich
August 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 353
  • Fat 39 g
  • Sat Fat 17 g
  • Cholesterol 96 mg
  • Sodium 1,715 mg
  • Protein 33 g
  • Carbohydrate 70 g
  • Sugar 11 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 345 mg
What does this mean? See Nutrition 101.