Three-Cheese Calzones

Name: Three-Cheese Calzones
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT11H0M0.000S
Yield: 4 servings (2 large calzones)
Ingredients: 4 1/2 cups bread flour, plus more for dusting; 1 1/2 tablespoon honey; 1 tablespoon kosher salt; 2 teaspoons dry yeast or 5 teaspoons fresh yeast; 3 tablespoons olive oil, plus more for drizzling; Extra-virgin olive oil, for brushing; 2 cups whole-milk ricotta cheese; 1 cup fresh mozzarella, torn into small pieces; 1/2 cup freshly grated pecorino; 2 tablespoons finely sliced fresh basil; 2 tablespoons finely sliced fresh chives; 2 tablespoons finely chopped fresh parsley; Kosher salt and freshly ground black pepper; Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add

Getting reviews...

Level: Easy

Total: 11 hr
Active: 40 min

Yield: 4 servings (2 large calzones)

Level: Easy

Total: 11 hr
Active: 40 min

Yield: 4 servings (2 large calzones)

Ingredients

Calzone Dough:

4 1/2 cups bread flour, plus more for dusting

1 1/2 tablespoon honey

1 tablespoon kosher salt

2 teaspoons dry yeast or 5 teaspoons fresh yeast

3 tablespoons olive oil, plus more for drizzling

Extra-virgin olive oil, for brushing

Cheese Mixture:

2 cups whole-milk ricotta cheese

1 cup fresh mozzarella, torn into small pieces

1/2 cup freshly grated pecorino

2 tablespoons finely sliced fresh basil

2 tablespoons finely sliced fresh chives

2 tablespoons finely chopped fresh parsley

Kosher salt and freshly ground black pepper

Fillings:

Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add

Directions

Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
Remove from the grill and let sit for a few minutes before digging in!
(Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)