Double Cheese And Prosciutto Calzone Recipes

FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT

Steps:

• Combine filling well and set aside.
• May be made several hours in advance and refrigerated.
• Preheat oven with pizza bricks already inside to 450* F.
• Roll the dough out into 4 circles.
• It has to be as thin as possible otherwise the dough doesn't cook on the inside.
• Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
• Moisten the edges with water and fold the other half over the filling to make the edges meet.
• Seal it tightly.
• Repeat this with the other three dough circles.
• Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
• You are aiming for a steam-tight calzone.
• Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
• Bake for about 15 minutes until quite brown on top.
• At the restaurant, it always arrives just a little charred on top.
• Remove from oven and brush with a little olive oil.