TRIPLE-CHEESE CALZONES

INGREDIENTS

A 7-ounce (207 mL) can of pizza or tomato sauce

½ cup (125 mL) of ricotta cheese

2 cups (500 mL) of shredded mozzarella cheese

½ cup (125 mL) of freshly grated Parmigiano-Reggiano cheese

1 teaspoon (5 mL) of dried oregano

Leaves from 1 bunch of fresh basil

1 pint (500 mL) of cherry tomatoes, halved

1 pound (450 g) of fresh or thawed frozen pizza dough

A few splashes of olive oil

Preheat your oven to 400°F (200°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the pizza sauce and ricotta cheese. Stir in the mozzarella, Parmesan, oregano, basil and tomatoes.

Divide the dough into 4 equal pieces and shape each piece into a ball. Lightly flour your work surface, your hands, a rolling pin and the dough balls. One at a time, flatten and roll out each dough ball into a 10-inch (25 cm) circle, rolling from the center, flipping and turning the dough, taking care not to flatten the edges.

Mound one-quarter of the filling onto each round just below the “equator.” Fold the dough over the filling. 

Starting at one end, roll the edges tightly together, continuing around to the other end and sealing the filling inside the calzone. Fold any little dough tail under. Transfer to the baking sheet, lightly brush the tops with oil and cut 2 small vent holes in each for steam to escape. Bake until golden brown, about 30 minutes. Serve and share!