Calzone's From Scratch

Here is what you will need:

1 large mixing bowl
1-2 large baking pans or 1-16 inch in diameter pizza pan each calzone will be about 12 inches long so keep that in mind

16 ounces Whole Milk Mozzarella Cheese shreaded or diced small room temperture
16 ounces Whole Milk Ricotta Cheese room temperture
1/2 Cup Parmesan Grated Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1 Teaspoon Parsley Flakes
1 Teaspoon Oregano
1 Beaten Egg White
Corn meal

In your mixing bowl put all of the above ingredients, except the egg and corn meal, and mix well. I dont suggest using a electric mixer since we don want to change the texture too much. A common mistake.

Dough Note: If you bought your dough allow it to rise once and become room temperture.then cut in half.
If using my fresh made dough cut in half after the second rise.

Preheat your oven to 360 degrees

On a floured surface take 1/2 of your dough and shape into a thin circle as you would a pizza to about a 12 inch diameter. Repeat with the other half of dough Working each until they no longer try to shrink. Let them sit about 5 minutes or so.

Divide your Cheese mixture into two equal portions and add one portion to one side of each of your dough circles.

Coat the edges of your dough with the beated egg mix and gently fold the empty side of your dough over the mix to meet the opposite edges. Crimp the edges with your fingers as if you were rolling a piece of papper to seal.

Sprinkle your baking pan or pans with corn meal and gently place you Calzones on them. I use two flippers.

Coat the Calzone's with the rest of the eggs mix and bake at 360 degrees for 35 minutes or until browned.

Remove from oven and let sit for several minutes before serving

Garlic Butter Sauce

Since you will be simmering your Garlic in Butter to make this sauce I'm going to suggest Clarified Butter. It is simple to make and you would be halfway through the process anyway. To explain Clarified Butter in simple terms would be to say that the butter you buy contains several different ingredients to create mainly...bulk. We are going to eliminate this "bulk" and you will have a very tasty almost pure...butter.

You will need:

1 1 Quart sauce pan

4 Sticks of butter, I prefer unsalted since we can always add. You will lose about 25% of this butter after the clarification process is complete.

1 Bowl or other vessel you will use to drain the clarified butter into

1 Piece of cheese clothe or a fine mesh sifter to pour your butter through

3 to 4 Cloves of fresh minced garlic or you can use garlic powder.

The Process:

In your sauce pan add all the butter and melt it down on low heat. This whole process is done on low heat.

As the butter heats you will see the separation of the milk solids rise to the top and some will settle on the bottom. Skim these solids off the top until no more forms and you can see the bottom of your pan

Have your bowl with the cheese cloth over it or your mesh sifter ready.

Remove you sauce pan from the heat and pour the butter through you sifter or cheese cloth.

What is left is Clarified Butter and it can be stored in your refrigerator.

Garlic Butter Sauce:

Simply sauté you minced garlic in your clarified butter crushing the garlic with you fork until liquefied. Add a bit of Parsley and salt to taste if you desire. Serve hot.