Pepperoni Calzones
  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 20
  • 2 3/4 to 3 1/4 All-purpose flour
  • 1 Package active dry yeast
  • 1/4 Teaspoon salt
  • 1 Cup warm water
  • Cornmeal for sprinkling
  • 1 Cup ricotta cheese
  • 1 Egg, beaten
  • 1/4 Cup grated Parmesan cheese
  • 1 Cup cubed mozzarella cheese
  • 1 1/2 Tablespoons minced Italian parsley
  • 1/8 Teaspoon salt
  • 20 to 28 Slices pepperoni
  1. In a large mixing bowl combine 1 1/4 cup flour, yeast, and salt. Add water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl continuously. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Kneed in enough remaining flour to make a moderately stiff dough that is smooth and elastic and will add flavor to the calzones. Divide in half. Cover and let rest for 10 minutes. Heat the oven to 425 degrees F. Mix all filling ingredients except pepperoni in a medium bowl. When the dough is ready, punch it down and form into 4 equal balls. On a lightly floured surface, roll or pat each ball into a 6 to 6 ½ inch diameter circle. Place one fourth of the filling, about 1/2 cup on half of each dough circle, keeping a 1inch border free. Place 5 to 7 slices of pepperoni in each calzone. Dampen the dough edges with water. Fold the dough semicircle over the filling and seal the edges by pinching them together. Place the completed calzones on an ungreased baking sheet sprinkled with cornmeal. Bake for 12 to 15 minutes, until golden.
$$$Cost per Serving: $0.91, Recipe cost $3.65