MY BAKED CALZONI: FOOLPROOF RECIPE IN THREE HOURS FOR A FUN EVENING
The baked calzoni recipe: so easy they can be made in three hours.
You often ask me for the calzoni recipe and this one I’m about to write is my foolproof version; I’ve made it for years and I’ve managed to make it super easy for those who really have little time in the kitchen, plus a handy trick to prevent the sauce from leaking out of the dough.
Curious?? It’s very simple: a teaspoon of breadcrumbs on the surface, exactly where you’ll put the sauce. The reason: often the sauce contains water that wets the dough and then it’s hard to seal. A light sprinkle and it will dry in no time!
Let’s see how to make them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour (about 500 g)
- 1 cup water (warm (about 250 ml))
- 2 tbsp olive oil
- 2 tsp salt
- breadcrumbs (optional (about 1 tsp on each calzone where you place the sauce))
- 0.4 oz fresh brewer's yeast (about 12 g (or use about 2 tsp / 5 g active dry yeast))
- 4.25 cups tomato sauce (about 1 L (approx. 1 quart))
- 9 oz mozzarella for pizza (about 250 g)
Tools
- Teglia
- Impastatrice
Steps
In the bowl of the stand mixer (but you can absolutely do it by hand), pour the water and crumble in the fresh or dry yeast, add a teaspoon of sugar and dissolve well using the dough hook.
Then add the rest: flour, oil and start mixing. Wait 10 minutes and then add the salt.
Using warm water you’ll get a dough that will rise very quickly, about 3 hours.
In a small saucepan, pour the tomato pulp and let it reduce a little while the dough is rising.
Once risen, deflate the dough on a work surface and divide it into portions: form balls and let them rise for another hour.
When the time has passed, take a ball and roll it out well using a rolling pin: form a circle and in the center sprinkle a teaspoon of breadcrumbs, as I explained above.
Now spoon in a couple of tablespoons of tomato pulp and place some mozzarella on top.
Now, with your hands, fold the calzone into a half-moon and seal everything by pressing with your fingertips.
To let the steam escape that will form inside, make a small slit on the belly of the calzone and then spread a tablespoon of sauce on its surface.
Arrange all the calzoni on the baking pan and preheat the oven to 428°F; once the temperature is reached, bake for about 20 minutes.
MY BAKED CALZONI: FOOLPROOF RECIPE FOR A FUN EVENING are ready.
Be careful not to burn yourself 😉
FAQ (Questions and Answers)
Can they be frozen?
Yes, both raw and cooked (let them cool well before storing them in the freezer)
