Crab Calzone
Submitted by Marie1223
Golden baked crab calzones stuffed with ricotta, mozzarella, cream cheese, scallions, and olives in a soft yeast dough. Makes 10 hearty hand pies from one batch.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
90 minImagine biting through a golden, slightly chewy crust and hitting a molten filling of three melted cheeses wrapped around sweet crab meat. That’s what’s happening here, and it’s spectacular.
The dough comes together quickly from a hot roll mix, making this way more approachable than a from-scratch pizza dough situation. The filling mixes ricotta, mozzarella, cream cheese, crab, scallions, olives, and garlic into something that’s equal parts creamy and savory.
Ten calzones from one batch means dinner for the family tonight and packed lunches for the rest of the week.
Variations
- Turn them into appetizers by wrapping tablespoon-sized portions in phyllo dough instead of the yeast dough for crispy, bite-sized parcels.
Pro Tips
- Seal the edges well. Press firmly with a fork or pinch and flute to keep the filling from leaking out during baking.
- Brush the tops with oil before baking for a golden, slightly shiny crust.
- Let them cool a few minutes before cutting in. The filling is volcanic right out of the oven.
Ingredients
Directions
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened.
Turn dough out onto lightly floured surface.
With greased hands, shape into ball and knead dough 3 minutes or until no longer sticky.
Divide dough into 10 equal parts and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well.
On lightly floured surface, roll each ball of dough to an eight inch circle.
Spoon ⅓ cup filling over half of dough to within 1 inch of edge.
Brush edge with water.
Fold dough in half over filling, press edges to seal and flute decoratively.
Place on greased cookie sheet, and brush with oil.
Bake 400℉ (200℃). for 25 to 30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers.
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