Classic Calzones - Tucson News Now

Classic Calzones

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Classic Calzones from Rocco's Chicago Pizzeria

Dough:

1 pkg. active dry yeast

1 C warm water

3 1/2 C unbleached flour

1 t salt

2 T olive oil

Dissolve yeast in warm water and set aside.  Combine flour and salt in large bowl.  Add yeast mixture and oil, stirring with a wooden spoon to make a rough mass of dough.

Turn out onto a floured countertop and knead dough 6-8 minutes, adding flour if dough is too sticky.  If dough seems stiff, sprinkle with a little water and proceed.

Cut dough in half to make two identical balls.  Place in separate bowls, cover and let rise in a warm place for at least an hour.

Filling:

1/2 C ricotta cheese.  Add 1 clove garlic, 1/4 t salt, pinch nutmeg, 3 basil leaves, sliced finely

1 C mozzarella

1/2 lb. cubed dry salami

For serving:

2 C prepared or homemade marinara sauce

rosemary oil*

Mix all ingredients except mozzarella and salami.

Preheat oven to 375 degrees

Roll one dough ball to a 12 inch circle.  Spread half of dough circle with half the ricotta mixture, leaving an inch or so free of filling on the edges.   Add half the mozzarella and salami.  Fold blank half of dough to make a half circle and firmly crimp the edges.

Repeat with the other dough and place both calzones on oiled cookie sheet.  Bake until golden brown, brush with rosemary oil and serve with warm marinara.

*Rosemary oil:

In a small saucepan, barely cover two springs of fresh rosemary with olive oil.  Place on low heat until rosemary sizzles, and remove from heat.  When cool, strain out rosemary.

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