CALZONE RECIPE - NO SAUCE WITHIN, BUT SAUCE ON THE SIDE.
This is the true way to make real Italian Calzone. Serve it with your favorite sauce on the side so you won't have a messy calzone to serve to your guests and they can choose the amount of sauce they prefer.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
NO SAUCE CALZONE
INGREDIENTS: SERVES 4
● 1 batch basic pizza, calzone, foccacia dough
INGREDIENTS - FILLING:
● 1 cup ricotta cheese
● 3 cups shredded Cheddar cheese
● 1 cup diced pepperoni
● 1 cup sliced fresh mushrooms
● 2 tablespoon dried basil leaves
● 1 egg, beaten
1. 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.
✚ Preheat oven to 375℉ (190 degrees C).
2. When dough is ready, punch it down and separate it into 4 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle
with ¼ 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 cookie sheet.
3. Bake at 375℉ (190ºC) for 30 minutes. Serve hot with Basic Tomato Sauce on the side.
1. The recipe above describes just one of many fillings you can use for Calzone. Different combinations include:
a. Cooked chicken pieces, ham, pepperoni, sausage, slices of roast or steak, seasoned hamburger, cooked ground pork, cooked
ground chicken or turkey, a variety of cheeses, quick cooking seafoods such as shrimp, bay scallops, cooked crab or lobster
and almost any vegetable (Cooked - Spinach, Chard, Broccoli, Artichoke hearts, Brussels Sprouts, Onions and Peppers comes to
mind). Some fruits such as grapes, raisins, dried cherries, cranberries, blueberries, figs and prunes also have great
potential as filling supplements.
b. Be careful what combinations you use as filling ingredients so you only use those ingredients that taste good together with the
other ingredients used. ••KEEP IT SIMPLE•• Do not be tempted to put too many ingredients together in one calzone.
c. Remember that we are talking about a “no sauce” calzone here, and you will be using a side of tomato sauce. making your
filling compatible with the tomato sauce would be an important consideration.
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