Calzone is believed to have originated in Naples, Italy. They are delicious pizza pocket stuffed with a variety of ingredients like prosciutto, salami, pepperoni, ham, all sorts of cheeses, and veggies like red bell peppers and mushrooms. You can also add fresh or dried herbs to elevate the flavors and textures. In Naples, they love stuffing calzone with fresh seafood. Generally, calzone is made in individual-sized, this way they are easy to consume. Today, I am sharing a large family-sized calzone that is easier to put together, but requires the use of a fork and knife. By all means, use your hand if you want to!

1 lb. store-bought freshly baked pizza dough 
15 oz. whole-milk ricotta cheese 
1 cup mozzarella, shredded 
½ cup Parmigiano Reggiano, grated
4 ounces Prosciutto, shredded and chopped 
1 egg, beaten 
Marinara sauce on the side 

Servings: 4-6 with a salad or a side of veggies

Time: from start to finish – less than 30 minutes.

Preheat the oven to 450 degrees F. 

Preparation: 

1.  Make sure you keep the dough at room temperature for at least 30 minutes prior to using. Cut the dough in half to create the top and bottom of the calzone. 

2.  Lightly knead and roll to flatten – about ¼ -1/2 inch thick. 
3. On a parchment-lined baking sheet, place one half of the dough.  
4. Spread half the ricotta on the dough. Add the mozzarella, Parmigiano (parmesan), and prosciutto. Finish with the remaining ricotta. 
5. Cover with the half dough. Pinch all around with a fork to seal together. Brush with the eggs. 
6. Bake on a lower rack for about 15 minutes or until golden brown. 

You will get a crusty dough. Cut with a serrated knife or a pizza slicer. 
Serve with the red sauce for dipping.

This recipe got a high rating and will become a part of my culinary repertoire.

Wine Pairing Suggestions: Fiano di Avellino, Greco di Tufo or Aglianico,

Please let me know when you try this recipe. I would love to hear your spin and creativity.

Happy Spring from my kitchen to yours,

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com