Ricotta Calzones

Dear God,

First of all, thank you for being such a loving God. Thank you for putting up with my not-so-holy rantings for the past 21 years. I know it was hard, so I really appreciate the love.

And thank you, God, for carrots. 

I grated about three cups' worth and made a 9 x 13 carrot cake. It was delicious, as your omniscient presence knows. 

Thank you that I totally messed up the decorations on the said carrot cake above. Trying to arrange, frost, and decorate the entire thing in 30 minutes flat didn't work so well. I remain humbled before you and in front of thin-consistency red-orange frosting. FYI, that color is evil.

And lastly, God, thank you for calzones. With your grace I have redeemed myself through these cheesy suckers.

I ask for your everlasting culinary mercy for the future happenings to happen in my kitchen.

Amen.

Totally baffled at the thought of making calzones?

Don't be. They look daunting, but they're actually super easy to prepare.

Trust me on this one ;)

Bread flour = higher percentage of protein = more formation of gluten = chewier crust. LOVE.

I worried about using yeast, but this dough came together beautifully.

 After the first rise, the dough is separated into six pieces, each rolled into a ball and set to rest, about 15-20 minutes.

The work station. Lots of expectations here, people.

The dough is rolled out on the piece of parchment paper. The cheese filling is spooned onto the bottom half of the circle. The top half is folded over the bottom and gently pressed shut, with a 1/2 in border uncovered.

Simple enough, this.

Beginning from one end, fold the bottom layer over the top and pinch shut with your finger to seal. I could only take a picture of one hand, but you should use both hands to pull the dough over one finger then using the other to press the edge shut.

It takes practice, but you'll get it by the end of one calzone. No worries.

(Insert super happy smiley face here for the super happy pretty edge)

 

Using a sharp paring knife, make a few slashes on the top of the calzone. This gives the steam inside the calzone space to escape during baking. 

 

 Brush the top and sides of the calzone with olive oil. You'll end up with a nice golden crust.

It's important for you to prepare the pizza stone ahead of time, to where it's already been heating at the right oven temperature for at least 30 minute before baking. 

Don't have a pizza stone? I didn't either, so I borrowed one from somebody. Not that it's a sin to bake pizzas or calzones without a pizza stone or tile, but using one gives them that crisp, chewy texture we love. It's about $35, so if you plan to bake pizzas often, invest in one for your kitchen :)

 

Ricotta Calzones

*makes 6 servings*

DOUGH:

- 4 Cups bread flour, plus more for dusting the work surface

- 1 envelope (2 1/4 tsp) instant yeast

- 1 1/2 tsp table salt

- 2 Tbsp extra-virgin olive oil

- 1 1/2 Cups plus 1 Tbsp warm water (about 110 degrees)

FILLING:

- 3 medium garlic cloves, minced

- 2 Tbsp extra-virgin olive oil

- 1/4 tsp red pepper flakes

- 1 (15 oz) container whole milk ricotta cheese

- 8 oz mozzarella cheese, shredded

- 1 1/2 oz grated Parmesan cheese

- 1 large egg yolk

- 1 Tbsp chopped fresh oregano leaves

- 1/4 tsp table salt

- 1/8 tsp ground black pepper

Extra-virgin olive oil for brushing

Kosher salt for sprinkling on the calzones

Directions:

1. For the dough: In the bowl of a standing mixer, whisk flour, yeast, and salt to combine. Attach the bowl and dough hook to the mixer; with the mixer running at medium-low speed, add the olive oil, then gradually add the water, continuing to mix until the mixture comes together and a smooth, elastic dough forms, about 10 minutes. Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size, about 1 1/2 hours.

2. For the filling: While the dough rises, stir together the garlic, olive oil, and red pepper flakes in an 8-in skillet over medium heat until the garlic is fragrant and sizzling and the mixture registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Transfer to a small bowl and cool until warm, stirring occasionally, about 10 minutes.

3. In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, black pepper, and cooled garlic-red pepper oil until combined; cover with plastic wrap and refrigerate until needed.

4. Adjust an oven rack to the lowest position, set a pizza stone on the rack, and heat the oven to 500 degrees for at least 30 minutes. Line a baking sheet with parchment paper and spray the parchment lightly with nonstick cooking spray. Turn the risen dough out onto an unfloured work surface. Divide the dough in half, then cut each half into thirds, Gently reshape each piece of dough into a ball. Transfer to the baking sheet and cover with plastic wrap lightly sprayed with nonstick cooking spray. Let the dough rest at least 15 minutes but no more than 30 minutes.

5. Cut eight 9-inch squares of parchment paper. Working with one piece of dough at a time and keeping the other pieces covered, roll the dough into a 9-in round. Set the dough round on a parchment square and cover it with another parchment square; roll out another dough ball, set the second dough roudn on top of the first, and cover with a parchment square. Repeat to form a stack of 3 dough rounds, covering the top round with a parchment square. Form a second stack of 3 with the remaining dough balls and parchment squares.

6. Remove the top parchment square from the first stack of dough rounds and place the rounds with parchment beneath on the work surface; if the dough rounds have shrunk, gently and evely roll them out again to 9-in rounds. Following the picture steps above, assemble the calzones. 

7. Slide the calzones on the parchment onto a pizza peel or rimless baking sheet, then slide the calzones with parchment onto the hot pizza stone, spacing them evenly apart. Bake until the calzones are golden brown, about 11 minutes. Use a pizza peel or rimless baking sheet to remove the calzones with the parchment to a wire rack. Remove the calzones from the parchment, cool 5 minutes, and serve. While the first batch of calzones bakes, form the second batch and bake the calzones after removing the first batch from the oven.

Source: The New Best Recipe