This traditional Italian masterpiece begins with a cloud-like dough, folded over a rich filling of salty cured meats, a blend of creamy ricotta, and stringy mozzarella.
Each calzone is a pocket of flavors, with the tangy notes of the tomato and the earthy touch of fresh basil, making it a complete, hearty meal. As it bakes to perfection, the aroma of dough turning golden brown fills the air, promising a crust that's impeccably crisp outside, yet tender and steamy inside.
Preparation and Cooking Time
- Preparation Time: 30 minutes (plus 2 hours dough rising)
- Cooking Time: 10-12 minutes
Servings
- Number of Servings: 4
- Ideal Serving Size: 1 calzone per person
Nutritional Information (per serving)
- Calories: 600 kcal
- Protein: 25g
- Carbohydrates: 75g
- Fat: 22g
- Fiber: 3g
- Sodium: 1200mg
Ingredients
- Pizza Dough: 500g (divided into 4 balls)
- Ricotta Cheese: 200g
- Fresh Mozzarella Cheese: 150g, diced
- Salami Napoli: 100g, sliced
- Cooked Ham: 100g, sliced
- Fresh Basil: 20g, chopped
- Tomato Sauce: 200g
- Extra Virgin Olive Oil: For brushing
- Salt and Pepper: to taste
- Egg (for egg wash): 1, beaten
Method of Preparation
- Allow the dough balls to come to room temperature, then roll each into a 10-inch circle.
- Mix ricotta, mozzarella, salami, ham, and basil in a bowl. Season with salt and pepper.
- Spread a quarter of the mixture on one half of each dough circle, leaving a margin for sealing.
- Spoon tomato sauce over the filling.
- Fold the dough over to create a half-moon shape. Seal edges by crimping with a fork.
- Brush the tops with egg wash for a golden finish.
- Bake in a preheated oven at 250°C (480°F) for 10-12 minutes until golden and puffed.
Proven Tips for Culinary Success
- Let the dough rise in a warm place until it doubles in size for the best texture.
- Use high-quality, full-fat ricotta for the creamiest filling.
- Don't overload the calzone; too much filling can prevent it from cooking evenly.
Anticipated FAQs
- Q: Can the calzone be made ahead of time? A: Yes, you can prepare the calzones and keep them refrigerated until ready to bake.
- Q: What's the best way to ensure my calzone doesn't burst open in the oven? A: Don't overfill it, and ensure the edges are sealed tightly. Also, make a small slit on top to allow steam to escape.
- Q: Can I use a different type of cheese? A: Certainly, you can customize your calzone with your preferred cheeses. Just keep in mind that they should melt well.