These rustic calzones with gorgonzola and salami are irresistibly good, with a highly hydrated pizza dough and long fermentation they will be perfect.
They are “perfect” imperfect as you can see from the photos, the closure should be done randomly so not well sealed like the classic calzones, this way the filling melts and appears on top along with the crispy crust.
I can’t describe in words how good they are, you have to try them (even at room temperature) and you’ll understand from the first bite or even before.
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Few and simple ingredients, therefore a leavened dough, gorgonzola, and salami and voilà, your evening with friends takes a different direction.
You’ll see that with each bite your taste buds will thank you just as your friends will, you can make them smaller if you prefer and serve them as an appetizer.
DID YOU KNOW:
Up there, where the magnifying glass is, you can click on “SEARCH”🔎, you can type the ingredient you find when you open the fridge, or from your pantry,
you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
Here below I leave you some other delicious calzones to try and then right after the photo, let’s find out how to prepare these Rustic Calzones with Gorgonzola and Salami!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 14 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Rustic Calzones with Gorgonzola and Salami
- 4 cups Manitoba flour (or strong flour 320 w)
- 1.6 cups water
- 1 tsp fresh yeast
- 2 tsp fine salt
- 1 tbsp extra virgin olive oil
- 0.88 lbs salami (soft so fresh)
- 0.66 lbs gorgonzola (sweet)
- 0.13 lbs Pecorino Romano (grated)
- as needed extra virgin olive oil
Tools
- 1 Mixer
- 1 Baking Tray for oven
- 2 Bowls
- 1 Spatula silicone
Preparation of Rustic Calzones with Gorgonzola and Salami
To prepare the calzone dough, sift the flour into a bowl or in the mixer.
Dissolve the yeast with 0.8 cups of water, taking it from the total to use, and proceed as explained here.
After the resting time in the refrigerator, take the dough and let it rest for 30 minutes, then divide it into 8 pieces more or less equal.
Form a ball with each piece, cover with a cloth, and let it rest another 30 minutes.
Meanwhile, remove the casing from the salami, slice it, and then cut it into small pieces almost like a tartare.
In a bowl, place the gorgonzola, mash it with a fork, and add the salami, mix well to form a single paste.
Then, with your fingertips, spread each piece to form a rough circle.
Preheat the oven to 428°F (220°C) in static mode, line a baking tray with parchment paper.
Now fill the Rustic Calzones with Gorgonzola and Salami with 2 generous tablespoons of filling.
Close the calzones in a rough manner so it’s fine if they remain open in some parts.
Grate Pecorino Romano on top and drizzle with a bit of extra virgin olive oil.
Place the calzones on the baking tray and bake on the lowest rack of the oven for at least 20 minutes.
Then move the baking tray to the middle rack, and if you want a more marked browning, turn on the grill and continue cooking for another 10 minutes.
Remove from the oven, let them rest for 10 minutes before enjoying.
They are also very good a few hours later at room temperature.
Alternative Doughs to Long Fermentation
If you want to make the rustic calzones with salami and gorgonzola with a quicker dough, you can use the dough with dry yeast, or the simple one.
If you are a fan of sourdough, you can make them with the base dough with sourdough.
Other Recipes
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