Calzone

Dough

• 3 cups Bread flour
• 1 cup Water, warm
• 1 1/8 tsp Instant yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 2 tbsp Olive oil
• 1 1/2 tsp Salt

Filling

• 1 1/2 cups Ricotta
• 1 1/2 cups Mozzarella, shredded
• 1/2 cup Parmesan, grated
• 1 1/2 cups Cooked, well-drained fillings — e.g. cooked sausage, sautéed mushrooms — nothing raw or wet

Finish

• 1 Egg, beaten

Dough

1. Whisk the flour and yeast together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth.

Rise

1. Cover and let rise until doubled.

Filling

1. Mix the ricotta, mozzarella, Parmesan, and any additional cooked fillings together. (Tip: Anything wet — raw vegetables, watery sauce — needs to be cooked down and well drained first, or it releases liquid inside the sealed dough with nowhere to go.)

Prep

1. Heat the oven to 220°C (425°F).

Shape

1. Divide the dough into 4 pieces and roll each into a thin round. Spoon filling onto one half of each round, leaving a border, and fold the other half over. Crimp the edge firmly, the same as a hand pie.

Bake

1. Cut a couple of small vents in the top of each, brush with egg wash, and bake until deeply golden. (Tip: The vents give built-up steam a controlled way out — without them, it finds its own way, usually by bursting the seam.)