Ricotta Pie Calzones

Name: Ricotta Pie Calzones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3-6 serving(s)
Ingredients: 1 cup ricotta cheese; 2 eggs, divided; 1 garlic clove, finely chopped; 1/4 cup parmigiano-reggiano cheese, grated; 1/4 cup mozzarella cheese, cut into small dice; 2 tablespoons parsley, chopped; 1/4 cup prosciutto, finely chopped; 1/4 salami, finely chopped; salt and pepper; 1 cup all-purpose flour, for dusting; 1 lb pizza dough, room temperature; 1 tablespoon confectioners' sugar

Submitted by SuzieQ in Fairfax

"I made this after seeing it on Rachel Ray; it was SO FABULOUS, I just knew I had to post this so I'd never lose it, and also so that you guys could try it and enjoy it as much as my family and I did! Play around with the meat ingredients...use your favorites! You really can't mess this recipe up!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 3-6

ingredients

1 cup ricotta cheese
2 eggs, divided
1 garlic clove, finely chopped
¹⁄₄ cup parmigiano-reggiano cheese, grated
¹⁄₄ cup mozzarella cheese, cut into small dice
2 tablespoons parsley, chopped
¹⁄₄ cup prosciutto, finely chopped
¹⁄₄ salami, finely chopped
salt and pepper
1 cup all-purpose flour, for dusting
1 lb pizza dough, room temperature
1 tablespoon confectioners' sugar

directions

Preheat oven to 400 degrees F.
In a large bowl, mix the ricotta with 1 egg yolk, garlic, Parmigiano, Mozzarella, parsley, prosciutto, salami, salt, and ground black pepper.
Dust a clean work surface with some flour. Divide the pizza dough into 6 balls. (I formed my dough into a log and sliced into 6 pieces.) Roll out each dough ball to about 6 inches in diameter. Divide the filling among each, leaving a 1/2-inch rim around the edge.
In a small bowl, whisk up the remaining egg with a little bit of water. Using a pastry brush, brush the rim of each filled dough circle then fold in half to form a half moon shape. Pinch the sides gently to secure the filling inside the calzone.
Place the calzones onto a baking sheet. Add the confectioner's sugar to the remaining egg wash and brush the top of each. Cut three slits into the top of each. Bake for 20 minutes, until golden brown. Serve with a green salad alongside.

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RECIPE SUBMITTED BY

SuzieQ in Fairfax

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I've always known HOW to cook, but it was more out of necessity. In recent years, however, I've discovered how to enjoy the LOVE and pure enjoyment of cooking. It's now a big part of who I am, as corny as that may sound! It has also trickled down and become a joy and a real treat for my family as well... they love everything I make, and are my best critics. They enjoy eating what I make as much as I enjoy making it! My daughter loves the fact that I cook so well and she brags about it to all her friends, which is really cute. I have a long way to go before I can really call myself an accomplished cook (in fact, I don't know If I'll ever be able to call myself that! We'll see...). But my family sure has a lot of faith in my. Time will tell if I become what my family already believes I am. :o)

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