Cheesy Margherita Calzones
Myrtle Beach has finally arrived. We leave tomorrow morning, bright and early. What I’m looking forward to most? The food. Myrtle Beach seems to have an endless supply of beach restaurants and small shops. (Thanks for all your input!) What I’m dreading? The drive. All 9 hours of it. So wish me luck and have a wonderful weekend!
p.s. Posting will presume throughout my vacation so check back in every day. And for those who love beach pictures, I’ll be updating Instagram on a daily basis 🙂
CHEESY MARGHERITA CALZONES
Yield: 4 large calzones
INGREDIENTS
2 T olive oil
6 garlic cloves, minced
2 c ricotta
1 tsp salt
2 c mozzarella cheese, shredded
3 c tomatoes, chopped
1/2 c fresh basil, chopped
*Tomato/pasta sauce
*Tomato/pasta sauce
DIRECTIONS
Prepare dough according to pizza dough directions. Once dough is allowed to rise, divide out into 4 equal balls/portions. Cover and rest for 15 minutes.
In the meantime, sauté minced garlic with olive oil on med-high for 2 minutes. Remove from heat and add to ricotta. Add salt and mozzarella cheese. Mix well. Fold in tomatoes and fresh basil. Divide mixture out into 4 equal portions.
Roll out each ball of dough into a circle. Spread cheese/tomato mixture on to the center of each portion, leaving about a 1″ edge without filling (so dough can seal). Fold in half and pinch edges to seal. Place on well-oiled baking sheet at least 1″ apart.
Bake at 375F for 30 minutes.
*Serve with tomato sauce.
In the meantime, sauté minced garlic with olive oil on med-high for 2 minutes. Remove from heat and add to ricotta. Add salt and mozzarella cheese. Mix well. Fold in tomatoes and fresh basil. Divide mixture out into 4 equal portions.
Roll out each ball of dough into a circle. Spread cheese/tomato mixture on to the center of each portion, leaving about a 1″ edge without filling (so dough can seal). Fold in half and pinch edges to seal. Place on well-oiled baking sheet at least 1″ apart.
Bake at 375F for 30 minutes.
*Serve with tomato sauce.
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