Ricotta Calzones

    Ricotta Calzones

    (830)
    15saves
    21hours10min


    800 people made this

    This is real calzone because there is no tomato sauce inside of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

    Ingredients
    Serves: 8 

    • 8g active dry yeast
    • 1 cup (250ml) warm water
    • 1 tablespoon olive oil
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 2 1/2 cups (310g) plain flour, divided
    • 1 teaspoon olive oil
    • 1/2 cup ricotta cheese
    • 1 1/2 cups (185g) grated Cheddar cheese
    • 1/2 cup diced pepperoni
    • 1/2 cup sliced fresh mushrooms
    • 1 tablespoon dried basil leaves
    • 1 egg, whisked

    Directions
    Preparation:20hours  ›  Cook:30min  ›  Extra time:40min proofing  ›  Ready in:21hours10min 

    1. To Make Dough: In a small bowl dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil then flip the dough cover and let rise for 40 minutes or until almost doubled.
    2. To Make Filling: While dough is rising combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well; cover bowl and refrigerate to chill.
    3. Preheat oven to 190 degrees C.
    4. When dough is ready punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased baking tray.
    5. Bake at 190 degrees C for 30 minutes. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (830)

    Reviews in English (829)

    by
    1469

    Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one and one half cups of ricotta mixed with dash of pepper, salt, Italian sausage (or pepperoni is acceptable), one egg and dash of parsley and grated parmesan cheese. For those of you who don't want to be bothered making dough from scratch....buy the frozen bread dough. Just as good!  -  01 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    525

    This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minutes. I didn't use the same toppings, I used ground ham, spinach, a little mozarella, mushrooms and of course ricotta, which makes a "real Italian Calzone, and for a little extra yum, a dash or two of Italian dressing, but the dough was great for calzone. Very chewy and beautiful coloring. I made 4 calzones out of this but cut them in half, so next time I will make 8 small ones. Also it took only 20 minutes when I used my pizza stone, so time should be adjusted for the size of individual servings.  -  25 Jun 2001  (Review from Allrecipes USA and Canada)

    by
    288

    I tried halving the recipe, as so many thought these were quite large, and made mini calzones for appitizers. I also added some green pepper and olives. Delish! My only change would be to prick the tops with a fork before baking, as they all exploded a bit!!Thanks for the recipe!!  -  10 May 2003  (Review from Allrecipes USA and Canada)

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