Ricotta Calzones | America's Test Kitchen
Ricotta Calzones recipe offers a golden, crispy exterior with a rich, creamy interior filled with the most flavorful cheeses and herbs.
Keywords
- Main Courses
- Italian
- Europe
- Cheese
- Eggs & Dairy
- Vegetarian
- Breads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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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