The Ultimate Calzone

Directions

1. 1

   Preheat your oven to 550–600°F.

2. 2

   In a bowl, combine ricotta, heavy cream, Parmigiano Reggiano, a pinch of salt, and red pepper flakes if desired. Stir until smooth and spreadable.

3. 3

   Place meatballs in a skillet with pizza sauce. Season with salt, pepper, oregano, and pepperoncini if desired. Bake for 10–12 minutes until about 90% cooked.

4. 4

   On a floured surface, stretch a dough ball into a round about ¼ inch thick.

5. 5

   On one half of the dough, spread ricotta mixture.

6. 6

   Top with meatball halves, roasted red peppers, more parmesan, and torn basil leaves.

7. 7

   Lightly moisten the edge of the dough with water. Fold the dough over, forming a half-moon. Crimp edges with fingers or a fork. Leave a small opening on top for steam to escape.

8. 8

   Dust a pizza peel with flour, place the calzone on it, and transfer to the oven.

9. 9

   Bake for 12–15 minutes, until golden brown and puffed. Remove from oven and let rest 2 minutes.

10. 10

    Drizzle with olive oil, sprinkle more parmesan, and top with oregano or crushed red pepper if desired.

11. 11

    Serve with warm pizza sauce on the side for dipping.