Chez Panisse Famous Calzones (Print Version)
# Ingredients:
→ Dough
01 -
400g pizza dough (about 110-140g per calzone)
→ Filling
02 -
230g grated mozzarella cheese
03 -
115g crumbled goat cheese (or a mix of goat and ricotta)
04 -
2 tablespoons parsley chopped with 2 cloves garlic
05 -
60ml finely sliced scallions, including some greens
06 -
2 slices prosciutto, finely diced
07 -
Salt and freshly ground black pepper to taste
→ Egg Wash
08 -
1 large egg beaten with 15ml water
# Instructions:
01 -
Remove pizza dough from refrigerator and divide into 110-140g portions. Roll into balls and let rest on a floured work surface while preparing the filling.
02 -
Heat oven to 230°C (450°F). If using a baking steel or stone, place it in the oven while preheating.
03 -
In a medium bowl, combine mozzarella, goat cheese, herb-garlic mixture, scallions, and prosciutto. Season with salt and pepper to taste, adjusting seasoning as needed.
04 -
Line a pizza peel with parchment paper. If not using a baking steel or stone, place parchment directly on a baking sheet.
05 -
Roll each dough ball into a 15-18cm round. Transfer rounds to the prepared surface, working in batches of 3-4 at a time. Place 3 heaping tablespoons of filling on the bottom half of each circle.
06 -
Moisten the edges with water, fold the top half over the filling, and firmly press edges together. Crimp thoroughly to create a tight seal, preventing filling leakage during baking. Brush tops with egg wash.
07 -
Bake for 10-15 minutes until golden brown and crisp. Remove from oven and let cool briefly before serving.
# Notes:
01 -
The filling can be prepared up to 2 days in advance and refrigerated.
02 -
Creating a tight seal is crucial to prevent the filling from leaking during baking.