Ricotta Calzones | America's Test Kitchen

Name: Ricotta Calzones | America's Test Kitchen
Ingredients: 4 cups bread flour (22 ounces/624 grams) plus additional for dusting work surface; 2 1/4 teaspoons instant yeast (1 envelope); 1 1/2 teaspoons table salt; 2 tablespoons extra-virgin olive oil; 1 1/2 cups water plus 1 tablespoon (12½ ounces/354 grams), 105 degrees; 3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon); 2 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 15 ounces (425 grams) whole-milk ricotta (1 container); 8 ounces (227 grams) shredded fresh mozzarella (2 cups); 1 1/2 ounces (43 grams) grated Parmesan cheese (about 3/4 cup); 1 large egg yolk; 1 tablespoon minced fresh oregano leaves; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; extra-virgin olive oil for brushing shaped calzones; kosher salt for sprinkling

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Ricotta Calzones recipe offers a golden, crispy exterior with a rich, creamy interior filled with the most flavorful cheeses and herbs.

Keywords

Italian
Eggs & Dairy
Europe
Breads
Vegetarian
Cheese
Main Courses

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Ingredients

4 cups bread flour (22 ounces/624 grams) plus additional for dusting work surface
2 1/4 teaspoons instant yeast (1 envelope)
1 1/2 teaspoons table salt
2 tablespoons extra-virgin olive oil
1 1/2 cups water plus 1 tablespoon (12½ ounces/354 grams), 105 degrees
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
15 ounces (425 grams) whole-milk ricotta (1 container)
8 ounces (227 grams) shredded fresh mozzarella (2 cups)
1 1/2 ounces (43 grams) grated Parmesan cheese (about 3/4 cup)
1 large egg yolk
1 tablespoon minced fresh oregano leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
extra-virgin olive oil for brushing shaped calzones
kosher salt for sprinkling