Mini Calzones Stuffed with Pepperoni, Pesto & Ricotta
Ingredients
- ¼ cup Dry White Wine
- ¾ cup warm Water
- 1 Tbsp. Honey (#110680)
- 1 envelope Active Dry Yeast (#110400)
- 1 tsp. Kosher Salt (#110610)
- 1 Tbsp. Extra-Virgin Olive Oil, plus more for brushing (#280398)
- 3 cups All-Purpose Flour (#100200)
Filling
- 1 cup fresh Ricotta Cheese (#191001)
- 4 to 6 ounces thinly sliced Pepperoni (#250150)
- ¼ cup prepared Basil Pesto (#403010)
- 1 large Egg, lightly beaten with 1 teaspoon of water
- Olive Oil, for frying (#280398)
Directions
- Make the dough in a large bowl, stir the wine, water, honey and yeast until the yeast is dissolved. Let stand until foamy, 5 minutes. Stir in the salt and the 1 tablespoon of olive oil. Add 1 cup of flour and stir until a loose batter forms. Stir in the remaining 2 cups of flour until almost completely incorporated.
- Turn the dough out onto a work surface with any remaining flour and knead until the flour is incorporated and the dough is smooth and silky, 7 minutes.
- Transfer the dough to a lightly oiled large bowl and brush all over with olive oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 hour and 30 minutes.
- Scrape the dough out onto a lightly floured work surface and cut into 16 equal pieces. Roll the pieces into balls and transfer to a baking sheet. Cover loosely with plastic wrap and let stand for 15 minutes.
- Fill the Calzones: Working with one ball of dough at a time, roll it out on a lightly floured work surface to a 4-inch round, a scant 1/8 inch thick. Spoon 1 tablespoon of ricotta on one half of the round, then top with 2 to 4 pepperoni slices and a heaping 1/2 teaspoon of the pesto. Fold the dough over to form a half moon and press the edge to seal tightly. Crimp the edge with a fork or pinch at intervals to make pleats.
- Transfer the calzone to a baking sheet and brush with egg wash. Repeat with the remaining dough and filling to make remaining calzones.
- Preheat the oven to 325 degrees F. In a large saucepan, heat 1-1/2 inches of oil to 350 degrees F. Fry 4 calzones at a time, turning once, until browned and crisp, 3 to 4 minutes. Drain the calzones on paper towels and keep warm in the oven why you fry the rest. Serve hot.