Calzone with escarole, ham, and mozzarella is a must in my kitchen, especially to get those who don’t eat vegetables at all to enjoy them. As you know, in cooking you have to be creative, and when you’re gifted with good organic vegetables and want everyone in the family to eat them, you have to invent something 😁. So, for dinner the other night, I prepared the dough for the calzone without yeast, super quick, the vegetables were already ready, so it just needed to be assembled. I know you’re curious to know how to make this calzone with escarole, ham, and mozzarella without yeast, and I’ll tell you right away, just read below.
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1.1 cups room temperature water
- 5 tbsps extra virgin olive oil
- 2 tsp fine salt
- to taste boiled escarole (endive)
- 3.5 oz cooked ham
- 9 oz mozzarella
Tools
- 1 Baking pan
Steps
1. In a bowl, place the all-purpose flour and gradually add the water, stirring with a fork.
2. Add the olive oil and finally the salt. When the dough starts to come together, transfer it to a work surface and knead with your hands until smooth.
3. Divide the dough in two, roll out one part and place it on a baking tray (diameter 16 inches) with the bottom greased with a little oil or lined with parchment paper. I used parchment paper as you can see in the photo below.
4. Add the previously boiled escarole, mozzarella, and cooked ham.
5. Roll out the other piece of dough and place it over the calzone, seal the edges well, prick with a fork, and brush with a little olive oil.
6. Bake in a preheated oven at 392°F for 20 minutes.
7. Once the calzone with escarole, cooked ham, and mozzarella is cooked, let it cool for about half an hour.
8. Finally, cut and enjoy!!! 😋😋yum yum
