Calzones

Name: Calzones
Yield: makes about fifteen 4-inch calzones
Ingredients: 1 pound fresh ricotta, or one 15-ounce container whole-milk ricotta; Pizza Dough (page 201); 2 medium leeks, white and light-green parts only, trimmed and cleaned (see page 80); 3 tablespoons extra-virgin olive oil, plus more for brushing the calzones; Salt; Freshly ground black pepper; 1 pound fresh bunch spinach, stems removed, leaves washed and drained, or one 10-ounce bag spinach; 12 ounces fresh mozzarella, cut into 1/2-inch cubes; Coarse cornmeal

December 9, 2011

You may be used to the large, pizzeria-size version of calzones, but I’m offering you this more typical Neapolitan version. Once you have the knack of making and filling the dough, the rest is easy. You can put whatever you like inside. Just make sure the fillings are drained of most of their excess liquid—the way I drain the ricotta overnight or squeeze the excess moisture from the spinach.

Recipe notes

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