Recipe for cooking calzone

Recipes from Italy :: Italian Spaghetti, Linguine and other Pasta

Pizza Dough
2 c. (8 oz.) shredded mozzarella
4 oz. salami, cut into thin strips
1/2 c. ricotta cheese
1/4 c. minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten 

Prepare Pizza Dough.

Heat oven to 375 degrees fahrenheit.

Punch down dough; divide into 6 equal parts. Roll each part into 7-in. circle on lightly floured surface with floured rolling pin.

Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 in. of edge. Sprinkle and distribute each with pepper. Carefully fold dough over filling; pin. edges to seal securely. Place calzones on greased cookie sheets; brush with egg. Bake until golden brown, about 25 mins. Yields 6 servings.

Pizza Dough
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees fahrenheit)
1 tsp. sugar
1 tsp. salt
1 Tbsp. canola (or other vegetable) oil
2 1/4 to 2 1/2 (two and a half) c. flour

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 c. of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until almost double, 30 to 40 mins.