Joes Double Cheese And Prosciutto Calzone Recipes

Steps:

• Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Steps:

• For dough: Stir together flour and salt in 2 quart mixing bowl. Make a well in center. In separate bowl, whisk together water and yeast, then 1 tablespoon of the oil. Stir the liquid mixture into the well in the flour and stir with a rubber spatula to form a soft, sticky dough. Turn the dough out onto a floured work surface. Knead gently. If it is very sticky, scrape it off the surface with a spatula or plastic scraper. Do not add more flour or it will produce a tough dough. Knead for about 5 minutes, until dough is smooth and only slightly sticky. Rinse and dry the mixing bowl and spread remaining tablespoon of oil all around the inside. Form dough into a ball and place back in greased bowl, turning so that the top surface of the dough gets oiled. Cover bowl with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
• For filling: Place ricotta in mixing bowl and stir in other ingredients, in the order listed. Taste mixture, and if it seems excessively bland, stir in a few pinches of salt, but not too much. Remember, the sausage or prosciutto is salty. Set a rack in middle of oven and preheat to 450 degrees F. To shape calzone, generously flour work surface and scrape the risen dough from the bowl, in one piece, onto the work surface. Fold dough over on itself from the outside edge in, all around, shaping it into an even ball. Cover dough with a towel and let rest on work surface for 5 minutes. Flour dough and press it with the palms of your hands to form an even disk. With a rolling pin, roll out dough until it is about 12 inches in diameter and about 1/8-inch thick. Add pinches of flour to the work surface and to the dough as necessary to keep it from sticking to the surface or to the rolling pin. If the dough resists being rolled, cover it with a piece of plastic wrap and allow it to rest for 5 minutes before continuing.
• Fold the disk loosely in half and transfer it to the pan. Unfold dough and spread the filling over half of it, leaving about 1-inch of uncovered dough around the edges. Brush dough border with water, fold the unfilled dough back over filling, and crimp edges together in overlapping folds to seal. Slash top of the calzone in several places to allow steam to escape during baking. Bake for about 30 minutes, until the dough is baked through and has turned a deep golden color. Serve hot from oven or at room temperature. Wrap any leftover calzone in plastic or foil and refrigerate. Bring to room temperature or rewarm in a 375 degree F. oven for 10 minutes before serving.

Steps:

• Pour water into large bowl Stir in yeast and let stand until yeast dissolves (about 5 min) Mix in oli and salt Stir in flour a 1/2 cup at a time Turn dough out onto floured surface and knead until smooth and elastic (about 10 min) Place dough in oiled large bowl and cover with plastic. Let dough rise in draft free area until doubled (about 75 mins) Combine cheeses, prosciutto, thyme, garlic, and peppers in a second large bowl Position 1 rack in top third of oven and 1 rack in the bottom third of oven. Preheat oven at 400 degrees Punch dough down and knead on lightly floured surfaces till smooth (about 1 min) Divide into four equal parts and roll each into a ball Roll out dough on lightly floured surface into 9" rounds. Spread a fourth of the cheese filling onto half of each dough round Fold dough round in half and roll and pinch the edges Divide the four calzones between two floured cookie sheets. Brush each calzone with a light coating of olive oil Cut three small vent holes in the top of each calzone with a small knife. Warm Rago sauce in small sauce pan Bake calzones for 15 min. Reverse baking sheets and bake calzones for another 15 min Remove calzones from the oven and lightly brush calzones with olive oil Serve with Rago sauce for dipping