375 ml (1 ½ cups) ricotta cheese

250 ml (1 cup) grated mozzarella cheese

180 ml (¾ cup) grated Parmigiano Reggiano cheese

3 green onions, chopped

45 ml (3 tbsp) chopped fresh basil

1 recipe Basic Pizza Dough for 6 (see recipe)

Water, for brushing

Olive oil, for brushing

Salt and pepper

With the rack in the middle position, preheat the oven to 230 °C (450 °F). Line a baking sheet with parchment paper.

In a bowl, combine the cheeses, green onions and basil. Season with salt and pepper.

On a floured work surface, cut the dough into six equal pieces. With a rolling pin, roll out a piece of dough at a time into a 20 cm (8-inch) disc. Keep the remaining pieces under a slightly damp cloth while making the calzones.

Place about 75 ml (1/3 cup) of the cheese filling in the centre of the disc of dough. Brush half the border with water. Close the calzone by sticking the dry side on the moist side, forming an elongated half-moon. Press to seal the edges with your fingers. With a spatula, move to the baking sheet. Repeat with the remaining ingredients.

Brush the calzones with oil and bake for about 15 minutes or until the dough begins to brown. If necessary, finish cooking under the broiler to brown evenly.

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