The Neapolitan Calzone is a delicious pastry made from bread dough filled with ricotta, cooked ham, and tomato sauce, seasoned with olive oil, salt and pepper. This dish is a specialty of the city of Naples and makes a great option for a tasty and indulgent dinner. Its closed half-moon shape makes it easy to carry and perfect for takeout or a picnic. The ricotta makes the filling creamy and soft, while the cooked ham gives it a salty, savory flavor. Served hot, the Neapolitan Calzone is a true delight for the palate!
Let the dough rest wrapped in a cloth in a cool place for about one hour
Flour the work surface and place the dough on it
Roll it out and shape it into a classic round form
Prick it with the tines of a fork and brush it with a drizzle of oil
On one half of the dough spread the ricotta and torn pieces of ham, season with a little tomato sauce and a pinch of salt and pepper
Fold over the remaining unfilled portion and seal the edges firmly by pressing with your fingers
Brush the surface of the calzone with a little tomato sauce and a drizzle of oil, and place it on an oiled baking sheet
Bake in a very hot oven for about twenty minutes until the surface is golden
Baking sheet
Plastic wrap
Store the Neapolitan Calzone in the refrigerator, covered with plastic wrap, for up to 2 days.
The Neapolitan Calzone is a typical dish of Neapolitan cuisine, similar to pizza but with a closed half-moon shape.
Italy, Campania
| Energy (kcal) | 289.61 |
| Carbohydrates (g) | 36.65 |
| of which Sugars (g) | 2.34 |
| Fat (g) | 11.53 |
| of which Saturates (g) | 3.61 |
| Protein (g) | 11.69 |
| Fiber (g) | 0.86 |
| Sale (g) | 0.1 |
