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Baked calzoni recipe by of 23-06-2019 [Updated on 25-06-2019]
THE baked calzones they are a mignon version of the classic calzone: they are small half-moons of pizza dough, perfect to be served as an aperitif or appetizer. With this dose I came up with 12 using a 10 cm pastry cutter, but if you prefer an even more mignon format (or vice versa, a larger one) choose a different size. I opted for a very classic and simple filling, based on tomato, ham and mozzarella, but you can choose the filling you prefer, going from ricotta and salami to escarole and fiordilatte, to mixed vegetables such as cianfotta or the one that tickles the most. your fantasy ... But then let me know how they came ;-)
How to make calzone in the oven
First, prepare the dough for the pizzas: pour the flour into a bowl, add the yeast and sugar dissolved in a little warm water in the center and start mixing.
Then add salt, oil, and the remaining water and knead until a smooth and homogeneous dough is obtained.
Cover the bowl with a clean cloth and let it rise for at least 2 hours or until doubled.
Then prepare the filling: cut the mozzarella into cubes and the ham into squares and add them in a bowl together with tomato, oil and salt.
Once you have doubled the volume of the dough, take it back, deflate it with your hands and spread it out on a lightly floured pastry board.
Cut out some discs with a pastry cutter, place a little filling in the center and close the discs in a crescent, sealing the edges with the tines of a fork.
Lightly brush the calzoncini with oil and cook for 10-15 minutes at 230 ° C in a preheated convection oven.
Once cooked, take the calzoni out of the oven and serve them immediately.