This is my second attempt at making a stuffed bread of sorts. This one is definitely a keeper! The great thing about this recipe is that you can throw in virtually anything that you want! I put ham and salami in this, but you could put in some grilled veggies, or switch up the deli meats a little, and use different versions of the meats listed. I think Ham Cappi and Soppresata would be an excellent Italian variation! I used refrigerated pizza dough, one regular and one whole wheat. Once I start making my own, I will start using that. You can add the ricotta cheese, maybe do a mozzarella/ricotta mix, at about ½ cup each, per roll. It really depends on if you like ricotta cheese. It was terrific without it! After heating thoroughly, I immediately wrapped up the second calzone and put it in the refrigerator for dinner for another night. I love only having to cook once and having dinner for at least 2 nights! You could also serve this as an appetizer, just slice each loaf a little thinner then you would have otherwise.
Makes about 8 servings
Ingredients:
ñ 2 refrigerated pizza doughs, 15 oz each (you could also use homemade pizza dough or 2 loaves of frozen bread dough, thawed)
ñ ½ lb sliced ham
ñ ½ lb sliced hard salami
ñ 2 cups shredded mozzarella, or an Italian cheese blend
ñ 1 cup of marinara sauce (jarred or homemade), optional
Directions:
ñ Sprinkle each pizza dough with flour, spreading some on your work surface as well. Roll out each pizza dough as far as you can get it.
ñ Layer ham and salami down the center of each pizza dough.
ñ Top meats with 1 cup of the shredded cheese for each dough.
ñ Fold short end of each dough in about ½” and seal. Roll and pinch well to seal the entire calzone. They should be 2 long rolls.
ñ Bake, seam side down on a greased baking sheet for 20 minutes at 375ºF. Loaves should be golden brown.
ñ Let side for 5 minutes, then slice. Serve with marinara if desired.
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