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Calzone

· Prep: 1.5 hours · Cook: 20 min · Serves 16
#italian #baking #dinner

Ingredients

  • 1 1/2 cups warm water (around 110°F/43°C is ideal for proofing yeast)
  • 1 package active dry yeast
  • 1 tsp sugar
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 pound Italian sausage, casings removed
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 egg, beaten (for egg wash)
  • Marinara sauce, for serving

Caramelized Onion (optional)

  • 1 large onion, thinly sliced
  • 1-2 tablespoons olive oil or butter

Heat olive oil or butter in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for about 30-40 minutes until the onions are deeply browned and sweet.

If using spinach, heat it through fully in a small pan before adding to the filling.

Instructions

  1. In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. Meanwhile, cook the sausage in a skillet over medium heat until browned and cooked through. Drain excess fat and let cool.
  6. In a bowl, mix ricotta, mozzarella, Parmesan, basil, and cooled sausage.
  7. Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
  8. Punch down the risen dough and divide it into 16 equal portions. Roll each portion into a 4-inch circle on a lightly floured surface.
  9. Place about 2 tablespoons of the filling on one half of each dough circle, leaving a 1/2-inch border.
  10. Brush the edges of the dough with the beaten egg, fold the dough over the filling, and press the edges to seal.
  11. Arrange the calzones on the prepared baking sheets, brush with egg wash, and cut small slits on top.
  12. Bake for 15-20 minutes or until golden brown.
  13. Serve warm with marinara sauce on the side.

Makes approximately 16 small calzones.