Grilled Radicchio and Cheese Calzones

To quickly thaw one pound of frozen pizza dough, brush it with olive oil, cover it with plastic wrap and microwave it at 100 percent power in 20-second bursts just until softened, but not heated. Cut the dough into 4 pieces and microwave it in 10-second bursts until it reaches room temperature.

Slideshow:More Recipes For the Grill

  • Total Time:
  • Servings: 8

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 pounds frozen pizza dough, thawed and cut into 8 pieces
  • 3/4 cup part-skim ricotta
  • 1/4 cup freshly grated Parmesan cheese (1 ounce)
  • Salt and freshly ground pepper
  • Vegetable oil, for the grill
  • 4 large heads of radicchio, each cut into 8 wedges
  • 3 large garlic cloves, minced
  • 1/2 pound part-skim mozzarella, cut into 8 slices

How to make this recipe

  1. Lightly brush several large baking sheets with olive oil. On a lightly floured work surface, roll out 1 piece of dough to an 8-inch round about 1/4 inch thick. Repeat with the remaining dough. Transfer the dough rounds to the prepared baking sheets.

  2. In a small bowl, combine the ricotta with the Parmesan cheese. Season the cheese mixture generously with salt and pepper.

  3. Light a grill. Lightly oil the grate. Arrange the radicchio wedges on a large baking sheet and drizzle with 3 tablespoons of the olive oil. Sprinkle the minced garlic over the radicchio wedges and season with salt and pepper. Grill the radicchio wedges over a hot fire, turning them occasionally, until they are wilted and charred in spots, about 3 minutes. Return the radicchio wedges to the baking sheet. Clean the grill grate with a wire brush or a crumpled piece of aluminum foil and tongs.

  4. Have all the ingredients near the grill. Brush the dough rounds with some of the remaining olive oil. Grill 2 or 3 rounds at a time just until the bottoms are set and lightly charred, about 1 minute. Quickly, flip the rounds and top each one with a slice of mozzarella, one-eighth of the radicchio and one-eighth of the ricotta mixture in the center; season with salt. Immediately fold the dough over the filling to loosely form calzones. Using a spatula, transfer the barely cooked calzones to a large baking sheet. Repeat with the remaining dough rounds and filling.

  5. Brush the calzones with the remaining olive oil. Grill the calzones over a low fire, turning frequently, until golden and charred in spots and the cheese is melted, 3 to 4 minutes longer. Transfer to a large platter and serve.


One Serving: 613 cal, 27.6 gm fat, 4.4 gm saturated fat, 72 gm carb, 4 gm fiber.

Suggested Pairing

To play off the richness of the cheeses here, serve a crisp red, such as a Barbera from California or Italy.

Contributed By Published June 2004

484399 recipes/grilled-radicchio-and-cheese-calzones 2013-12-06T23:30:28+00:00 Grace Parisi spring|summer|grilling-barbecuing|barbecue-cookout|game-day|italian|appetizers-starters|pizzas|8|fast|healthy|make-ahead|staff-favorite|vegetarian june-2004,grace parisi,vegetable calzone,cheese calzone,grilled radicchio,frozen pizza dough recipes,grilled-radicchio-and-cheese-calzones 484399

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