Walnut pesto and gorgonzola calzones are a great variation for making calzones and, in any case, a different recipe with pizza dough.
The walnut pesto is really very good. To be honest, I had never tried it before; the first time was thanks to the company Terralcantara, but then I made it myself with great success at the table.
The company Terralcantara provides many other products in addition to some varieties of pesto, and I assure you, all of excellent quality.
I baked them, but of course, you can fry them, making sure to seal our calzones well to avoid surprises during cooking.
If you make this recipe or others on the blog, send me the photos, and I will publish them on my page with your name.
Approx. 285 Kcal per calzone
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup Warm Water
- 1.5 tsp Fresh Brewer's Yeast
- 1.2 cups Manitoba Flour
- 1.6 cups All-Purpose Flour
- 1 tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- 5.3 oz Soft or Hard Gorgonzola
- 5.3 oz Walnut Pesto
- 2 tbsps Extra Virgin Olive Oil
Preparation of Walnut Pesto and Gorgonzola Calzones
In a bowl, place the warm water and dissolve the brewer’s yeast, then add the Manitoba flour, salt, e.v.o. oil, and finally the all-purpose flour, kneading well until you get a soft, compact, but not sticky dough.
Let rise covered for about 2 hours or until doubled.
Once risen, roll out the dough to a thickness that is not too thin, but not too thick either, and cut out oval circles to fill.
Fill with gorgonzola and then the pesto, adjusting the quantities to more or less equal amounts
then close by sealing the edges well.
Place them on a baking sheet lined with parchment paper, and brush with e.v.o. oil.
