Recipe · Everything Maker™
Cheese calzone
Though the Everything Maker is great for pizza, a calzone is even easier, with its fully enclosed filling. If you like, add extra fillings, such as cooked sausage or pepperoni.
Ingredients
- 8 oz pizza dough (store-bought or homemade)
- 1 Tbsp plus 2 tsp olive oil
- All-purpose flour, for rolling out dough
- ½ cup freshly grated low-moisture mozzarella
- ½ cup freshly grated Parmesan
- ¼ cup ricotta
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
- Marinara sauce, for serving
You'll need
- 1 2" × 16" piece of parchment (NOT waxed paper)
- Rolling pin
Method
- Shape the dough into a ball and coat with 1 Tbsp. oil. Cover and let sit at warm room temperature until doubled in size, about 2 hours.
- Lightly flour your work surface and a rolling pin. Roll the dough into a 10-inch circle. Transfer to a piece of parchment paper.
- Distribute the mozzarella, Parmesan, and ricotta over one half of the dough, leaving about an inch of space at the edges. Season with the pepper and garlic powder.
- Gently fold the other half of the dough over the cheese mixture and firmly press on the edges to seal. If dough won’t stick, brush the edges with a little water to seal.
- Roll and tuck the edges inward to ensure the calzone does not open during cooking. Brush the top of the calzone with 2 tsp oil.
- Holding the edges of the parchment, transfer the calzone to the Everything Maker’s cooking plate (the parchment can stay under the calzone).
- Close the Everything Maker and turn it on. Cook until the dough is cooked through and the top and bottom of the calzone are both golden brown, 16 to 18 minutes.
- Open the lid and carefully transfer the calzone to a cutting board with a spatula. Let cool slightly before cutting, 3 to 5 minutes.
- Slice the calzone into pieces and serve hot with marinara sauce.
Made with
Creador de todo
$59.99
