Ricotta and salami calzone

recipe

Ricotta and salami calzone

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Calzone usually contains a filling based on a mixture of ricotta and mozzarella cheese. It makes for perfect street food, and in Naples kiosks and trattorie do a brisk business in this treat

Ingredients

1/2 quantity of basic pizza dough
200 g (7 oz) fresh ricotta, drained
2 tablespoons freshly grated
Parmesan cheese
100 g (31/2 oz) buffalo mozzarella cheese, diced
100 g (31/2 oz) spicy salami such as napoli or milano, diced
3 or 4 large fresh basil leaves, torn
a little extra virgin olive oil
freshly ground black pepper

Serves: 6

Directions

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Preheat the oven to (/Gas . Prepare a basic pizza dough.
Put the ricotta, Parmesan, mozzarella and salami in a bowl. Sprinkle in the basil and season with black pepper. Mix until smooth and well combined.
On a floured work surface, form the dough into a large round, and put the filling in a mound in the centre of the dough. Fold over in half to form a half-moon parcel. Press the edges together well so that the calzone is sealed tightly and the filling will not ooze out. Transfer to an oiled baking sheet, and drizzle a little oil over the calzone.
Bake in the centre of the preheated oven for minutes until crisp and golden.

Source: Cucina Napoletana, published by New Holland