The Neapolitan Calzone is a delicious pastry made from bread dough filled with ricotta, cooked ham, tomato sauce, and seasoned with olive oil, salt, and pepper. This dish is a specialty of the city of Naples and is an excellent option for a tasty and appetizing dinner. Its closed half-moon shape makes it easy to carry and perfect for a takeaway meal or a picnic. The ricotta makes the filling creamy and soft, while the cooked ham gives it a salty and flavorful taste. 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 an hour
Flour the work surface and place the dough on it
Roll it out and give it the classic round shape
Prick it with the tines of a fork and drizzle with a little oil
On one half of the dough, spread the ricotta and chopped ham, season with a bit of tomato sauce and a pinch of salt and pepper
Fold over the unadorned half and seal the edges firmly by pressing with your fingers
Brush the surface of the calzone with a bit of tomato sauce and a drizzle of oil and place it on a baking tray also greased with oil
Put in a very hot oven and bake for about twenty minutes until the surface is golden
Baking tray
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.
Italia, 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 |
