The calzone is an Italian comfort food: a soft dough that encloses melting mozzarella, tomato puree, and basil. It can be baked for a lighter version or fried for a more indulgent one.
Cut the mozzarella into cubes and drain well to remove excess water.
Season the tomato puree with a pinch of salt and basil.
Prepare the dough by dissolving the yeast and sugar in warm water and let it rest for 5 minutes.
In a bowl, place the flour, salt and then add the water with the yeast. Finally, mix in the oil. Knead for 10 minutes until you get a smooth and elastic dough.
Cover with a cloth and let it rise until doubled in size.
Then divide the dough and roll out some discs. In the center, put a bit of puree and a few cubes of mozzarella.
Fold over into a half-moon shape and seal the edges well.
Preheat the oven to 200 degrees and bake the calzones for 15-20 minutes until golden brown.
Once out of the oven, brush the surface with a bit of tomato, add a drizzle of raw EVO oil and a fresh basil leaf, if desired.
Oven
Baking tray
Parchment paper
Knife
Oil for frying if desired
Wine pairing
To fry: heat plenty of vegetable oil and fry the calzones a few at a time until evenly golden; drain them on absorbent paper and serve immediately. You can add cooked ham, mushrooms or other vegetables in the filling. It is important to drain the mozzarella well to avoid excess water during cooking.
Italy, Campania
| Energy (kcal) | 190.72 |
| Carbohydrates (g) | 31.16 |
| of which Sugars (g) | 3.6 |
| Fat (g) | 4.19 |
| of which Saturates (g) | 2.29 |
| Protein (g) | 8.35 |
| Fiber (g) | 1.38 |
| Sale (g) | 0.04 |
