Ricotta and Mozzarella Calzones with Garlic Chilli Oil and Oregano
Inspired by techniques from America's Test Kitchen.
Six pillowy baked pastries with a luxurious filling of creamy ricotta, mozzarella and parmesan perfumed with warm garlic oil.
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Method
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Equipment
- stand mixer with dough hook or food processor
- large bowl
- small frying pan
- cooking thermometer
- medium bowl
- pizza stone
- pizza peel or rimless baking sheet
- baking paper
- rolling pin
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 764 kcal |
| Protein | 28.1 g |
| Carbohydrate | 88.3 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 32.6 g |
| of which saturates | 13.8 g |
| Fibre | 3.3 g |
| Salt | 3.11 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dough
- 625 g strong white bread flour, plus extra for dusting
- 2¼ tsp fast-action dried yeast
- 9 g fine sea salt or table salt about 1½ tsp
- 30 ml extra-virgin olive oil
- 355 ml warm water (about 40 °C)
- 5 ml olive oil, for greasing
Filling
- 3 garlic cloves, crushed
- 30 ml olive oil
- ¼ tsp dried chilli flakes
- 425 g whole-milk ricotta
- 225 g fresh mozzarella, grated or finely chopped
- 45 g parmesan, finely grated
- 1 large egg yolk
- 1 tbsp finely chopped fresh oregano
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 pinch ground black pepper
To finish
- 15 ml extra-virgin olive oil, for brushing
- ½ tsp flaky sea salt
- 1
Mix dough. Whisk the strong white bread flour, fast-action yeast and salt together in the mixer bowl, then with the hook turning on medium-low, pour in the olive oil and add the warm water gradually, mixing constantly for about 10 min until you reach a smooth, elastic dough (alternatively pulse in a food processor and knead briefly by hand).
- 2
Bulk ferment. Shape into a ball, place in a lightly oiled bowl, cover and leave somewhere warm for 1½–2 hours until the dough has roughly doubled.
- 3
Infuse oil. While the dough rises, warm the crushed garlic, olive oil and dried chilli flakes gently in a small frying pan over medium heat for 1½–2 min, just until sizzling and fragrant (reaching about 93 °C), tip into a bowl and cool for 10 min.
- 4
Mix filling. Stir together the ricotta, finely chopped or grated fresh mozzarella, finely grated parmesan, egg yolk, chopped fresh oregano, salt, black pepper and the cooled garlic oil, then cover and chill until needed.
- 5
Final prep. Put the pizza stone on the lowest shelf and heat the oven to 260 °C, line a tray with lightly oiled baking paper.
- 6
Shape. Turn the risen dough onto an unfloured work surface, cut into 6 equal pieces, shape each into a tight ball, cover and leave to rest for 15–30 min.
- 7
Assemble. Cut 8 squares of baking paper about 23 cm across, roll each dough ball to a 23 cm circle and stack them in pairs with paper between, spread a sixth of the filling over half of each circle leaving a 2–3 cm border, fold over and press, then roll and crimp the edges firmly to seal, cut two small slits in each top, brush generously with olive oil and sprinkle with flaky sea salt.
- 8
Bake. Trim the baking paper, slide 3 calzones on their paper onto the hot stone and bake for about 11 min until golden, cool on a wire rack for 5 min, peel away the paper and serve; bake the second batch while the first cools.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
