Pan-fried Calzones Without Leavening Filled with Speck, Sun-dried Tomatoes, and Mozzarella

Name: Pan-fried Calzones Without Leavening Filled with Speck, Sun-dried Tomatoes, and Mozzarella
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Italy
Ingredients: 300 g 00 Flour; 150 ml Water; 20 g Extra Virgin Olive Oil; 5 g Salt; 1 unit Baking Soda; to taste For the filling; 8 units Speck; to taste Sun-dried Tomatoes; 200 g Mozzarella

@tuduu-nutrition

Category: Mains

A quick and tasty recipe to prepare pan-fried calzones without leavening, filled with speck, sun-dried tomatoes, and mozzarella.

Difficulty: Easy

Cooking time: 10 minCooking: 10 min

Preparation time: 30 minPreparation: 30 min

Country: Italy

tuduu-nutrition@tuduu-nutrition

Ingredients

No. Servings

00 flour300g
Water150ml
Extra virgin olive oil20g
Salt5g
Baking soda1unit
For the filling
Speck8unit
Sun-dried tomatoesto taste
Mozzarella200g

Purchasable products

Speck "Famiglia Larcher" 900g - Mendelspeck

1 product

£ 23.40

Dried Sicilian Tomatoes 150g

£ 3.74

Buffalo mozzarella Campania DOP 250 g - Jemma

1 product

£ 8.44

Gray Non-Stick Pan 1965 Vintage Black Quartz

£ 36.98

Preparation

STEP 1 OF 7
In a bowl, mix the flour with the baking soda and salt.
STEP 2 OF 7
Add the water and extra virgin olive oil, kneading until you get a homogeneous dough.
STEP 3 OF 7
Let the dough rest for 20 minutes.
STEP 4 OF 7
Divide the dough into 4 equal parts and roll them into discs.
STEP 5 OF 7
Fill each disc with 2 slices of speck, sun-dried tomatoes, and mozzarella.
STEP 6 OF 7
Fold the discs into a half-moon shape, sealing the edges well.
STEP 7 OF 7
Cook the calzones in a non-stick pan for about 5 minutes per side, until golden.

Suggestions

Non-stick pan

General Information

Storage notes

If prepared in the morning for the evening, reheat them in a pan before serving.

More information

Perfect for a quick meal or an informal dinner.

Origin

Italy, Sicilia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 7

In a bowl, mix the flour with the baking soda and salt.

STEP 2 OF 7

Add the water and extra virgin olive oil, kneading until you get a homogeneous dough.

STEP 3 OF 7

Let the dough rest for 20 minutes.

STEP 4 OF 7

Divide the dough into 4 equal parts and roll them into discs.

STEP 5 OF 7

Fill each disc with 2 slices of speck, sun-dried tomatoes, and mozzarella.

STEP 6 OF 7

Fold the discs into a half-moon shape, sealing the edges well.

STEP 7 OF 7

Cook the calzones in a non-stick pan for about 5 minutes per side, until golden.

Macronutrients (100 gr)

Energy (kcal)	258.97
Carbohydrates (g)	13.98
of which Sugars (g)	0.66
Fat (g)	14.5
of which Saturates (g)	4.56
Protein (g)	18.84
Fiber (g)	0.42
Sale (g)	0.94