Salami and Mozzarella Calzone

Ingredients

• 500 g wheat flour
• 1 tsp dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 3 dl water, lukewarm
• 150 g salami, thinly sliced
• 200 g mozzarella, torn or diced
• 100 g ricotta
• 50 g Parmesan, grated
• 1 tbsp fresh basil, chopped
• 1 tbsp passata
• black pepper to taste

Method

1. 1.

   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.

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.

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.

   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.

7. 7.

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