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Calzone is very easy to make… if you can master their dough recipe, you’re halfway there. Once you roll it out to about a nine inch disc add whatever ingredients you like. In this dish Luciano adds ricotta cheese, mozzarella cheese, cherry tomatoes, sliced salami and fresh basil.
Watch as he folds the dough over, seals the edges and then puts it on a floured surface before popping in to a 400 degree oven for about 8 minutes… when it lightly browns. You can also brush olive oil over the top before it cooks if you like. Pair with a wonderful Tuscan wine like Antinori’s Péppoli and a perfect meal is born!
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