A calzone is made by enclosing the components of a pizza in a crisp crust. Sounds perfect, right? It is—except when the tasty little pouch of pizza is compromised by a faulty seal or leaky filling. To make sure you seal the calzones properly, brush the exposed edges with egg wash, then fold the dough over, leaving a small border on the bottom crust exposed, then pull it up and over the top layer, pressing it together firmly. This sealed crust cooks through, looks great, and prevents any calzone catastrophes.
1. After rolling out the dough into a 12-inch circle, mound the ricotta cheese over half the dough, leaving a 1-inch border at the edge.
2. Brush the bottom edge of the dough with egg wash.
3. Gently fold the dough over the filling, leaving a ½-inch border of the bottom crust uncovered.
4. Lightly press the dough to be flush to the edge of the cheese at the seam, then press the dough edges firmly to seal them together.
5. Working from one end of the seam to the other, gently pull the bottom layer of dough over the tip of an index finger and press to seal.
6. Using a sharp knife, cut 5 slits, about 2½ inches long, diagonally across the top of each calzone. Make sure to cut through only the top layer of dough and not completely through the calzone.
Find this and other great recipes in The America’s Test Kitchen Family Baking Book.