Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese

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Appears in Cook's Illustrated September/October 2003

With soggy fillings and bready crusts, bad calzones are a dime a dozen. After baking 240 of them, we’ve elevated calzones above common pizzeria fare.

SERVESMakes six 9-inch by 4-inch calzones

TIME2½ hours, plus 1½ to 2 hours rising

WHY THIS RECIPE WORKS

We discovered a few tricks when crafting our ricotta calzone recipe that gave us an exemplary ricotta calzone with a crisp crust and a rich, creamy, flavorful filling. We chose bread flour to give the crust chew and olive oil to add flavor ...

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