Salami and Mozzarella Calzone

Method

1. 1
   • wheat flour 500 g
   • dry yeast 1 tsp
   • salt 1 tsp
   • olive oil 1 tbsp
   • water 3 dl

   Knead the calzone dough — In a large bowl, mix the flour, dry yeast and salt. Add the olive oil and lukewarm water, and knead for about 8 minutes until you get a smooth, elastic dough.

   ⏱8 min
2. 2

   Let the dough rise — Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, until doubled in size.

   ⏱1 hr
3. 3

   Divide and roll the dough — Preheat the oven to 220°C (430°F). Divide the dough into 4 portions and roll each one out into a thin circle on a floured surface.

4. 4
   • salami 150 g
   • mozzarella 200 g
   • ricotta 100 g
   • Parmesan 50 g
   • fresh basil 1 tbsp
   • passata 1 tbsp
   • black pepper to taste

   Fill the calzone circles — On one half of each circle, spread a little passata, then layer the salami, mozzarella, ricotta, Parmesan and fresh basil. Season with black pepper.

5. 5

   Fold and seal the calzones — Fold the other half of the dough over the filling and press the edges firmly to seal, crimping with a fork if needed.

6. 6

   Bake until puffed and golden — Place the calzones on a baking tray lined with parchment and bake for 15-18 minutes, until golden brown and puffed.

   ⏱18 min
7. 7

   Rest before serving — Remove from the oven and let rest for 5 minutes before serving hot.

   ⏱5 min