Tuesday, January 7, 2014


My family is in love with Dewey's calzones. I've only had them as leftovers, since I'm more of a pizza gal.

So what do you do with left over ravioli filling? Make calzone filling.

All this dough rolling is going  to give me gorilla arms before break is over!

Bright Eyed Youth- "Pretty People Diamonds"


  • 3 cups all -purpose or bread flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 tbsp olive oil
  • 2 cups of ricotta cheese
  • 1 cup of stuffing for the calzone  such as sausage, ham, spinach, chard, broccoli raab, artichokes, olives, tomatoes, etc.
  • 1 cup grated mozzarella cheese
  • 1 cup grated Parmesan



Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube. Process for about 30 seconds, adding more water until hte mixture forms a ball and is slightly stick to the tough. If it is still dry, add another 1 to 2 tablespoons of water and process for another 10 seconds. Turn the dough onto a floured work surface and knead the dough by hand for a few seconds to form a smooth, round dough ball. put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size (it should take 1-2 hours but you can cut it short if you're in a hurry or let it rise for up to 6 to 8 hours in a refrigerator) At this point you can freeze the dough if you want to store it for up to a month. When the dough is ready, form it into two balls and sprinkle with flour. Cover with a towel or plastic wrap and let rest until the balls puff slightly (around 20 minutes).


Combine the cheeses and other ingredients you plan on putting in the calzones. Taste and add salt and pepper, if necessary. Heat oven to 350 degrees F.

Roll each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (use only as much flour as you need to) Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. Roll or pat the dough into an 8 to 10 inch round on a lightly oiled baking sheet.

Put half the filling into the middle of each dough round. Moisten the edges with a little water. Fold one edge over onto the other and press closed with a fork or your fingers.

Bake the calzones on a baking sheet or baking stone for 30 to 40 minutes or until nicely browned.

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