Creamy Ricotta and Sausage Calzone

By sherree

Use this recipe as a template for other calzones. Try other calzones with mushrooms, pepperoni, spinach, or more. If you use onions or green peppers, partially cook the veggies before adding them to the filling. Meats should always be cooked first.

Keep the following principles in mind as you build your calzones:

1. For the filling, simple combinations really do work best. Less is truly better.
2. Calzones take longer to cook than pizza and require a lower temperature in order to crisp the crust and to penetrate the filling. They generally take 15 to 20 minutes to bake at 400 degrees.
3. Smaller is better. Make calzones that are 6 to 12 inches long.

Most calzones are made in the traditional half-moon shape that is achieved by rolling or pressing out the dough ball into a circle. The filling is mounded into the bottom half of the circle and the top part is folded over and crimped by hand or with a fork.

Here are the steps to making a perfect calzone:

1. Mix the dough according to the package or recipe instructions. Cover and let the dough rise until doubled.
2. Roll out a small dough ball (about 8 ounces) into a round 1/4 inch thick. The gluten in the dough may try to make the dough spring back into shape. It’s often easier to roll the dough partially, let it sit for a few minutes to relax, and then roll the dough again. Try to roll the dough uniformly. Thin spots lead to leaks.
3. Place a small handful of mozzarella on the lower half of the circle. On top of the cheese, place about three quarters of a cup of filling materials. On top of the filling, add 1/2 to 2/3 cup ricotta. Thick, creamy ricotta—not low-fat—works best. Season with salt and pepper and sprinkle with parmesan. (Of course, you can vary the filling ingredients greatly. Often an egg is mixed with the ricotta to make the filling less runny.)
4. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork. Be sure to press firmly enough to seal the edges and keep the fillings from leaking. Use the edge of a knife or fork to shape the crust edge into a uniform border.
5. Just before baking, brush the crust with an egg white wash or olive oil. An egg white wash will give the calzones a satiny finish. Olive oil will make the crust browner and crisper. If you brush with olive oil before baking, brush the crust again with olive oil immediately after coming from the oven. The second brushing will add sheen and flavor to the crust.
6. Bake the calzones on a dark pan on the lowest shelf of the oven to provide enough bottom heat to bake the bottom crust. Better yet, place the pan directly on a preheated baking stone. (If you are using a rectangular pan, a rectangular baking stone works best.)

Ingredients

• For the crust
• 2 2/3 cups bread flour
• 1 cup water at 110 degrees
• 1 7 gram packet instant yeast
• 1/4 cup stone ground whole wheat or rye flour
• 2 tablespoons olive oil
• 2 teaspoons granulated sugar
• 1/2 teaspoons salt
• 1 tablespoon baker’s dry milk
• 1/2 teaspoon dough conditioner
• olive oil
• For the filling
• 3/4 pound mild Italian sausage
• 1 small onion, diced
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1 1/4 to 1 1/2 cups grated mozzarella cheese
• 1 1/2 to 2 cups whole milk ricotta
• 2 tablespoons grated parmesan cheese
• salt and pepper (optional)

Preparation

Step 1

Directions for the crust

1. Place about 2/3’s of the bread flour in the bowl of your stand-type mixer. Add the water and yeast. Mix with the dough hook for about one minute to hydrate the instant yeast.
2. Add the rest of the bread flour, the whole grain flour, olive oil, the sugar, salt, dry milk, and dough conditioner. Mix for about four minutes at medium speed or until the gluten is formed.
3. Remove the dough to a large greased bowl. Cover and let the dough rise until doubled.

For the filling

1. Sauté the sausage and onion together until cooked but not over-cooked. (The meat will cook just a bit more in the heat of the oven.) Stir in the basil. Crumble the meat into smaller pieces.

Putting the calzone together

Preheat the oven to 400 degrees.

1. Once the dough has risen, divide it into three equal parts with a sharp knife. Roll out each into a nine-inch round. Avoid any thin spots that might leak.
2. Place 1/3 of the mozzarella on the lower half of each circle. On top of the cheese, place 1/3 of the meat and onion filling. On top of the filling, add 1/3 of the ricotta. Sprinkle each with a portion of the parmesan. Salt and pepper if desired.
3. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork. Use a sharp knife or pizza wheel to trim the crimped edges smoothly.
4. Grease a large baking sheet and dust it with cornmeal or semolina flour. With a pastry brush, brush the crust of each of the calzones with olive oil. Bake the calzones for 15 to 20 minutes or until browned. Remove from the oven and turn to a wire rack. Brush the crust again with olive oil. Serve hot.

Baker’s Notes: In filling the calzones, you don’t need to measure the ingredients; just use what looks right. Unless your sausage is well-seasoned, you will probably want to sprinkle the fillings with salt and pepper.