Calzone
2 pounds ricotta cheese
4 eggs
½ pound sweet Italian sausage, baked or fried, cooled and coarsely chopped
½ pound of fresh fillet of pork or another lean pork meat cut into small cubes, fried and cooled
½ cup grated parmesan cheese
½ pound prosciutto, diced
½ pound mozzarella, cut into small cubes
¼ Italian sweet pepper, finely chopped
Preheat oven to 400 degrees F.
• Beat the ricotta and eggs together by hand or with a mixer.
• Add the remainder of the ingredients and mix well to blend.
• Pour it into a 9 x 9 x 2 inch pan lined with pie crust.
Pastry crust:
¼ lb. butter
2 ½ - 3 cups flour
½ tsp. baking powder
3 eggs
1 tbs. sugar
• Combine the flour, sugar, and baking powder in a bowl and with your fingers mix in the butter and flake it into the flour mixture until it is mealy.
• Make a well in the center and break the eggs into it and beat with a fork absorbing the flour as you go.
• Gather it all quickly into a ball and let it rest for 10 minutes until a bowl.
• The dough will be soft and sticky so flour a surface to roll it out and work quickly.
• Roll it out about 2/3 of the dough to fit the pan with a ½ inch overhang.
• Pour the mixture into the pan lined with the pastry.
• Roll out the remaining dough to cover the top.
• Trim it all and press the sides together with a fork.
• Prick the top with a fork to let the steam escape.
• Brush the top with an egg yolk.
• Place in the oven for 15 minutes and then turn down the heat to 350 degrees F. and cook it for 55 minutes longer.
• Turn off the heat and let it cool in the oven and cut it into squares.
Yield: 12 2 inch squares.
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