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Sara Haralson: "I think I used too much ricotta but other than th…" Read More
15Ingredients
80Minutes
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Description
This calzone alone will make you want to dive in, but the dip will knock your socks off. Watch this video to learn how to keep the dough flat and crunchy and what sauce is perfect for dunking. Want to make your own pizza dough? Try Daniele’s Pizza Dough recipe for a wood-fired style calzone that’s both chewy and crispy.
Ingredients
US|METRIC
1 SERVINGS
- 8 oz. pizza dough (homemade or store-bought, room temperature)
- 28 oz. canned San Marzano whole peeled tomatoes (will need 1 1/2 cups of the sauce for a calzone)
- salt (for tomato sauce)
- olive oil (for anchovies)
- 3 anchovy fillets
- 1 clove garlic (smashed)
- 1 onion (chopped)
- 1 Tbsp. dried oregano
- all-purpose flour (for dusting pizza dough)
- 4 oz. ricotta (fresh)
- 6 slices salami (sliced)
- 2 fresh basil leaves
- 2.5 oz. fresh mozzarella (or fior di latte)
- olive oil (for crust)
- parmigiano-reggiano (freshly grated, or Parmesan, for serving)
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Reviews(5)
Erica McCarter a year ago
I actually used the pizza dough tutorial and made the dough. This tutorial to form the calzones was Excellent, but I think I will make the balls of dough a little bigger. I didn't use all these ingredients, I actually made Chicken Cordon Bleu calzones and they were amazing
Aries Parker 3 years ago
I made this...I tweak it a bit but should have followed the steps. I thought it was good and VERY easy to make!