This is a very simple recipe for very delicious calzones ! Leave the bread to thaw and rise in the morning and come home to ready made dough! You can be as creative as you like with the filling…traditional calzones typically are made with mozzarella, ricotta, and tomatoes..in this recipe I added swiss and ham for a sweet and savory kick. A definite crowd pleaser for the grown-ups and little tykes alike!
*A featured recipe on Women Living Well
Take out two frozen Rhodes Bread dough balls and place on greased and lined cookie sheet
Drizzle tops with olive oil and cover for 6-8 hours until tripled in size like so.
Cut each loaf in half. Flour a flat surface and a rolling pin.
Shape dough into a circle and roll out into a larger flat circle. You will push your rolling pin straight in front of you then to the sides to get an even circle.
Layer ricotta cheese, fresh mozzarella, swiss and ham on one side of the circle.
Fold over and pinch sides
Drizzle with olive oil and sprinkle with garlic powder and parsley
Sprinkle Corn Meal on a pizza stone and place calzones on top (or you may grease and place on a cookie sheet)
Bake in a 400 oven for 20 mins or until lightly browned. Serve with a side of your favorite dipping sauce! MMMMmmmm
(makes 4 large calzones that could easily be split and served with a salad)
2 loaves of frozen Rhodes Bread
1 lb. of thinly sliced deli ham
1 cup ricotta cheese
1/2 lb. fresh mozzarella cut into squares
1/2 lb. sliced swiss cheese
1/4 cup flour for rolling
2 Tbsp of cornmeal
olive oil for drizzling
Tomato sauce or favorite dipping sauce.
Preheat oven to 400.
In the morning, set out your frozen dough on cookie sheets and drizzle with oil, cover with plastic wrap for 4-6 hours. Cut each loaf in half. Flour a flat surface and shape first half into a ball and roll out into a flat circle. On one side spread appx 1/4 cup of ricotta cheese, and layer on a handful of mozzarella cheese, 2 slices of swiss and 1/4 lb. of ham. Fold over and pinch all all around to close- set on cookie sheet. Do this with remaining dough. Drizzle all calzones with olive oil and sprinkle with garlic powder/parsley. Place cornmeal on 2 baking stones and transfer calzones (you may also bake on oiled cookie sheets-make sure to give enough room apart so they do not bake together). Bake in oven for 20 mins until bread is lightly browned. Serve with dipping sauce.