The flaky calzones are delicious and the recipe is very simple! I made them for the first time the other night and they were so good that next time I’ll make a double batch. Have you already tried the baked calzones and on the blog, you will also find pizzaiola calzones. Returning to flaky calzones, you can fill them as you wish based on your personal tastes; this time I included sausage and onion, but if you prefer, you can opt for a Vegetarian version by adding grilled vegetables. Additionally, the step-by-step recipe and video will guide you in executing the recipe.
You might also be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 706.28 (Kcal)
- Carbohydrates 52.64 (g) of which sugars 3.53 (g)
- Proteins 25.54 (g)
- Fat 45.57 (g) of which saturated 1.88 (g)of which unsaturated 0.01 (g)
- Fibers 2.00 (g)
- Sodium 1,712.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21.16 oz all-purpose flour
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1.41 oz cornstarch
- 1 cup water
- 4 sausages
- 2 onions
- as needed extra virgin olive oil
How to Make Flaky Calzones
As a first step, take a large bowl, pour in the flour and salt. Then add the water and oil.
Mix well, then knead the dough. Transfer the mixture to the table and continue kneading until it becomes a soft and compact dough.
Proceed by wrapping the dough with plastic wrap and let it rest at room temperature for at least half an hour.
After the resting time, divide the dough into 6 parts, then use a rolling pin to roll out sheets.
Brush them with olive oil.
Then sprinkle the sheets with cornstarch
At this point, roll up the dough and then form a spiral
Then let the spirals rest for 15 minutes covered with plastic wrap.
Next, cut the onion into slices and let it soften in a pan with a drizzle of oil.
Meanwhile, cook the sausages on a grill or electric grill. Once cooked, cut them into slices.
Take back the spirals and roll them out with a rolling pin.
Then fill with sausage and onion.
Seal the edges well and brush with olive oil.
Bake in a static oven at 356°F for about 30 minutes or until golden.
FAQ
Watch the video recipe:
