Minced Lamb and Ricotta Calzones
This delightful take on the classic Italian calzone is inspired by the rich flavors of the Mediterranean. Infused with fragrant spices and complemented by creamy ricotta, these calzones elevate a traditional recipe to new culinary heights, perfect for an enriching dining experience.
Equipment
Ingredients
Calzone Dough
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting- 1 packet yeast - instant
1 teaspoon salt
1 tablespoon olive oil
¾ cup water - warm, about 37°C/98°F
Filling
½ pound ground lamb (minced lamb) - freshly ground preferred- 1 tablespoon olive oil
1 cup ricotta cheese - preferably whole milk
1 medium onion - finely chopped
2 cloves garlic - minced
1 teaspoon dried oregano
½ teaspoon cinnamon- 1 cup tomato sauce - preferably homemade or artisanal
1 tablespoon parsley - fresh, chopped, for garnish
Instructions
For the Dough:
- Combine the flour, yeast, and salt in a mixing bowl. Add the olive oil and warm water, stirring until a dough forms. Knead on a floured surface for 6-8 minutes until smooth. Let it rest under a damp cloth for at least 30 minutes until doubled in size.
For the Filling:
- In a sauté pan over medium heat, warm olive oil and add the finely chopped onion, cooking until translucent. Add minced garlic and cook until fragrant. Add the minced lamb, oregano, and cinnamon, sautéing until the lamb is browned and cooked through.
- Transfer the lamb mixture to a bowl and stir in ricotta cheese and tomato sauce. Allow the mixture to cool slightly.
Assembly:
- Preheat oven to 200°C/400°F. Divide the dough into four equal parts. Roll each piece into a 6-inch circle. Spoon a generous amount of filling onto one half of each dough circle, leaving a 1/2-inch border.
- Fold the dough over the filling, crimping the edges to seal the calzones. Place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown. Allow to cool slightly before serving, garnished with fresh parsley.
Notes
For a crispier crust, brush the calzones with a beaten egg wash before baking.
Nutrition
Calories: 609kcalCarbohydrates: 57gProtein: 26gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 77mgSodium: 967mgPotassium: 529mgFiber: 4gSugar: 4gVitamin A: 635IUVitamin C: 8mgCalcium: 179mgIron: 5mg
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