The calzone is an Italian comfort food: a soft dough enclosing stringy mozzarella, tomato passata and basil. It can be baked for a lighter version or fried for a more indulgent one.
Cut the mozzarella into cubes and drain it well to remove excess water.
Season the tomato passata with a pinch of salt and basil.
Prepare the dough by dissolving the yeast and sugar in warm water and let rest for 5 minutes.
In a bowl put the flour and salt, then add the water with the yeast. Finally add the oil. Knead for 10 minutes until you obtain a smooth, elastic dough.
Cover with a cloth and let rise until doubled.
Then divide the dough and roll out discs. Place a little passata in the center and a few cubes of mozzarella.
Fold into a half-moon and seal the edges well.
Preheat the oven to 200°C and bake the calzones for 15-20 minutes until golden.
As soon as they come out of the oven, brush the surface with a little tomato passata, add a drizzle of extra virgin olive oil and a fresh basil leaf, if desired.
Oven
Baking tray
Parchment paper
Knife
Oil for frying (if desired)
Wine pairing
For frying: heat plenty of vegetable oil and fry the calzones a few at a time until evenly golden; drain them on paper towels and serve immediately. You can add cooked ham, mushrooms or other vegetables to the filling. It is important to drain the mozzarella well to avoid excess water during cooking.
Italia, 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 |
