Tomato and mozzarella calzones are really simple, but with a flavor that pleases everyone.
The calzones were baked, but you can also fry them, they will be super tasty.
Follow the photos for the realization and be very careful in sealing the calzones to avoid surprises during cooking.
They are really easy to make and you might even think of preparing them for a different and tasty snack… I’m sure no one will refuse them!
Make them too and I’m sure you’ll like them, moreover, I added a little durum wheat flour to the dough, which gives the pasta a more rustic appearance and taste.
Enjoy the preparation and bon appétit with my tomato and mozzarella calzones.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 265 Kcal per calzone
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 11 calzones
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dough to Make Tomato and Mozzarella Calzones
- 1 1/2 packet Dry yeast
- 300 ml Warm water
- 1 teaspoon Salt
- 1 tablespoon Sunflower seed oil
- 60 g Durum wheat flour
- 380 g Type 0 flour + 40 g for the work surface
- 1 1/2 tablespoon Extra virgin olive oil for rising
- 250 g Mozzarella
- 200 g Canned tomatoes, finely chopped
- 1 tablespoon Extra virgin olive oil
- to taste Salt
- to taste Oregano
- 3 tablespoons Extra virgin olive oil
Preparation of Tomato and Mozzarella Calzones
First, prepare the dough for the calzones… put the warm water and dry yeast in a bowl, dissolve it, then add half the type “0” flour and mix well.
Add the salt, seed oil, the remaining type “0” flour, and durum wheat flour to the dough, mixing well until all ingredients are incorporated. Then, pour the dough onto a work surface and knead until well-combined and not sticky.
At this point, place the dough in a large bowl and coat it with 1/2 tablespoon of e.v.o. oil, cover the bowl with plastic wrap, and let it rise in the oven with the light on for 2 hours or until doubled in size.
In the meantime, prepare the tomato filling by placing the tomato in a bowl and seasoning it with oil, salt, and oregano. Mix well and set aside.
Once the dough has risen, turn it out onto a floured work surface, knead to form a ball, and divide it into 11 pieces, forming 11 balls, placing them well-spaced on the work surface and allowing them to rise, covered, for at least 30 minutes.
After the resting time, take each ball and roll them out to create oval sheets for our calzones, placing the tomato and crumbled mozzarella in the center.
Fold the calzone to create a large half-moon.
Seal the edges well and place them, spaced apart, on a baking sheet lined with parchment paper and let them rest for about 30 minutes.
