Calzone
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
20 mins
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Resting Time
2 hrs 20 mins
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Total Time
1 hr 20 mins
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Servings
8 calzone
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Calories
862 kcal
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Course
Main Course
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Cuisine
Italian
Calzone
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Calzone, a traditional Italian recipe, is a type of pizza that is folded in half and stuffed with various fillings. It may be baked or fried.
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Ingredients
Dough
- 8 cups bread flour
- ½ cup extra virgin olive oil
- 2 tablespoons active dry yeast
- 2 tablespoons salt fine
- 3 cups water (more or less), at 97 F / 36°C
Filling
- 16 oz. ricotta cheese from ewe's milk, fresh
- 5 oz. mozzarella cheese well drained and finely diced
- 6 oz. sausage , finely chopped (preferably Neapolitan salami or white ham - prosciutto cotto)
- 4 egg yolk
- 2 tablespoons pecorino romano (or Parmesan), grated
- 2 tablespoons scamorza cheese finely diced
- 16 oz. passata (strained tomatoes)
- extra virgin olive oil
- black pepper freshly ground
Decor
- ½ cup passata
Equipment
- Stand mixer
- pastry brush
Instructions
Pizza dough
- In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
- Leave to rest for 15 minutes.
- Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
- Finally, add the salt, and knead for 3 minutes.
- Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
- Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
Filling
- In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
- Mix to obtain a somewhat firm, homogeneous cream. Set aside.
Assembly
- On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
- Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
- Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
- Fold the edges inward, and press down again.
- Repeat with the rest of the dough, the passata, and the filling.
- Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
- Brush the surface of each calzone with passata.
- Place in a warm place for another 20 minutes to rise again.
- Meanwhile, preheat the oven to 440 F (225˚C).
- Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
- Bake for 15 to 20 minutes.
- The calzoni should swell a little, turn a little brown, and their surface should dry a little.
- To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
- Remove the calzoni from the oven, and bake the rest, two at a time.
- Eat hot or warm.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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