Description
This calzone, filled with a mix of goat cheese and mozzarella, minced scallions, parsley, garlic, and prosciutto, is heaven. Made from six-inch rounds of pizza dough, this recipe makes great use of pizza dough you may stashed in your fridge or a batch you make from scratch.
Notes
Source: Deborah Madison’s The New Vegetarian Cooking for Everyone, whose recipe leaves out the prosciutto.
Scaling this recipe: The filling yields 6 small calzones, and for each calzone, I use about 4 ounces of pizza dough, bringing the total to 24 ounces or 1.5 lbs.
These are small calzones — 6 inches in diameter before folded.
If you wish, you can use store-bought pizza dough in place of the homemade, but the result won’t be as good — I find the store-bought dough to be a little heavier.
Original recipe calls for no egg wash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan cheese. I’ve done both, but like how the egg wash gives these a golden crust.
A Baking Steel is a great tool for baking these as well as pizza and bread at home.
Ingredients
- 1.5 lbs pizza dough, see notes above
- 2 cups grated mozzarella cheese, about 8 oz
- 1 cup crumbled goat cheese, 4 oz (or a mix of goat and ricotta)
- 2 tablespoons parsley, chopped with 2 cloves of garlic
- 1/4 cup finely sliced scallions, including some of the greens
- 2 slices prosciutto, finely diced/sliced
- salt and pepper to taste
- 1 egg beaten with 1 tablespoon of water for eggwash
Instructions
- Remove pizza dough from fridge and divide into six 4-oz portions. Roll each portion into a ball and let sit on a floured work surface while you make the filling.
- Preheat oven to 450ºF. If you have a Baking Steel or stone, place it in the oven.
- Combine cheeses, herbs, prosciutto, salt, and pepper to taste. Taste. Add more salt if necessary. Set aside. Filling can be made several hours/days in advance and refrigerated.
- Line a pizza peel with a piece of parchment paper. (If you are not using a steel or stone, place parchment on a baking sheet.)
- Roll each ball out into a 6- to 7-inch round. Transfer each round to the prepared peel. These are small, but I would bake no more than 3 to 4 at a time. Mound 3 heaping tablespoons of filling on the bottom half of each circle. Paint the edges with water, then fold the top down, press the dough together, and crimp the edges — try very hard to create a tight seal, or it will burst while baking, and filling will ooze out.
- Brush the tops of each calzone with egg wash. Bake for about 10 to 15 minutes or until golden on top. Remove from oven, let cool briefly, then serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread, Pizza
- Method: oven
- Cuisine: American