Name: Pacino's Italian Restaurants Calzone Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups All-purpose flour; 2 tsp Active dry yeast; 1 tbs Sugar; 1 tsp Salt; 1.5 cups Warm water; 2 tbs Olive oil; 1 cup Ricotta cheese; 2 cups Mozzarella cheese, shredded; 1 cup Cooked meatballs, chopped; 1 tbs Parmesan cheese, grated; 1 tsp Italian seasoning; 0.5 tsp Black pepper; 1 tbs Olive oil; 2 cloves Garlic, minced; 28 oz Canned crushed tomatoes; 1 tsp Dried oregano; 1 tsp Salt; 1 tsp Sugar; 0.5 cup Fresh basil, chopped

‘19 Barolo

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A warm, golden, and crispy pocket filled with creamy ricotta, melty mozzarella, and savory meatballs. Baked to perfection and served with a side of rich marinara sauce for dipping, this calzone offers a comforting blend of cheesy, meaty, and tangy flavors.

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Let Dough Rise

In a bowl, combine ricotta cheese, shredded mozzarella, chopped meatballs, grated Parmesan cheese, Italian seasoning, and black pepper. Mix well until combined.

Mix Filling Ingredients

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add crushed tomatoes, oregano, salt, and sugar to the saucepan. Simmer for 15-20 minutes, stirring occasionally.

Cook Tomatoes

Stir in the chopped fresh basil and simmer for an additional 5 minutes. Remove from heat and set aside.

Add Basil

Preheat Oven

Once the dough has risen, punch it down and divide it into 4 equal portions.

Divide Dough

On a floured surface, roll out each portion into a circle about 10 inches in diameter.

Roll Out Dough

Spoon a portion of the filling onto one half of each dough circle, leaving a border. Fold the other half over the filling and crimp the edges to seal.

Fill Calzones

Place the calzones on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until golden brown.

Bake Calzones

Remove from the oven and let cool for a few minutes. Serve warm with marinara sauce on the side for dipping.

Serve with Sauce

All-purpose flour

Active dry yeast

Sugar

Salt

Warm water

Olive oil

Ricotta cheese

Mozzarella cheese, shredded

Cooked meatballs, chopped

Parmesan cheese, grated

Italian seasoning

Black pepper

Garlic, minced

Canned crushed tomatoes

Dried oregano

Fresh basil, chopped

Calzone

Pouch shaped pasta, stuffed with a blend of assorted Italian cheeses. Tossed in a brandy cream sauce.

Sacchetti

Bacon, cheddar, avocado, pico de gallo & sour cream, homemade breakfast potatoes & rustic toast

Bacado Omelet

All Draft Beer

Mimosas

Red or White Sangrias

Well Martinis

Make Calzone Recipe in just 1h 30m. A warm, golden, and crispy pocket filled with creamy ricotta, melty mozzarella, and savory meatballs. Baked to perfection and served with a side of rich marinara sauce for dipping, this calzone offers a comforting blend of cheesy, meaty, and tangy flavors.

Calzone Recipe

Ingredients

Dough

Filling

Marinara Sauce

Method

Dough Preparation