Nana’s Calzone

Nana’s Calzone


Nana’s Calzone is a delicious lunch or it can be served cold on a summer day.   When I serve it warm, I top it with a bit of marinara sauce.  All that is needed to complete the meal is a nice tossed salad. 



1 Pound Prosciutto

2 Pounds Ricotta Cheese

1 Cup Grated Parmesan Cheese

3 Eggs

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Olive Oil

1/2 Pound Cubed Mozzarella Cheese

1 Pound Pizza Dough (Store Bought or Homemade)

1 Cup Marinara Sauce


Preheat your oven to 350° F. In a large size bowl mix together the prosciutto, ricotta, Parmesan, eggs, salt and pepper.  Set aside.  Stretch the pizza dough to make a 12 to 14 inch round.  Leave the dough slightly thick so that the filling will not ooze out.  Put the dough on a lightly oiled pizza pan.  Avoid the edges of the pan.  Spoon the filling onto half of the pizza round and fold the other half of the dough over to form a large turnover.  Press the edges tightly together, with your fingertips, until all of the dough is sealed.  Moisten the top and sides of the calzone with olive oil by using the palm of your hand to spread it evenly.  Cut a few slits in the middle of the calzone.  Put some cubes of the mozzarella and a couple tablespoons full of marinara sauce in each of the slits.  Use all of the cheese and sauce.  Bake the calzone in the oven for 45 minutes until golden brown.  I like to use the medium rack in the oven.  Remove from the oven and let sit for 20 minutes.  This will allow the cheese to set.  Cut into slices and serve as a lunch dish or an appetizer.  Top with more marinara sauce.  As an appetizer serves 8 and as a main course serves 1 to 2. 


Basic Pizza Dough

3/4 Cup Lukewarm Water

1 Package Dry Yeast

1/8 Teaspoon Sugar

3 Cups Unbleached Flour

1 Teaspoon Kosher Salt

1/4 Cup Olive Oil


Put the lukewarm water in a small bowl and sprinkle the yeast and sugar over it.  Let stand in a warm and draft free place for 15 minutes until a foam forms on the top.  Make sure that the water is NOT hot or it will kill the yeast.  In a large bowl combine 1 cup of flour and the salt.  Add the olive oil to the yeast mixture and pour the mixture into the bowl of flour.  Slowly add the second cup of the flour.  Stir with a wooden spoon.  When the dough begins to pull away from the sides of the bowl turn it out onto a floured board.  Gradually knead the rest of the flour into the dough until the dough is smooth and elastic.  The dough should no longer be sticky.  Depending on how moist your dough is will depend on how much flour you will need.  Coat a medium bowl with olive oil and place the dough in it.  Roll the dough to coat on all sides.  Cover tightly with plastic wrap and set in a warm place for about an hour.  The dough should double in size.  To test if the dough has doubled gently press your fingers into it.  If your fingers leave an impression then the dough is ready. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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