Piadina Calzone, quick and delicious comfort food, perfect as a dinner saver or for a tasty snack that will make the whole family happy. It is a complete dish, ideal for a quick lunch, an informal dinner, or a rustic appetizer.
I like recipes with piadine, they are easy, quick, and they almost always solve my dinner problems, especially when I’m in a hurry.
Basically, the Piadina Calzone is a piadina shell (homemade or store-bought) folded over itself to form a half-moon, sealed and cooked until golden.
The preparation is very simple. First of all, I prepared the piadine, with my recipe. Once cooked, I filled them one by one with tomato sauce (I had it ready, but tomato purée seasoned with salt, oregano, and a drizzle of oil works too), shredded mozzarella, cooked ham, and shredded caciocavallo cheese.
Then I cooked them in the air fryer and in a few minutes they were ready: it takes about 3 minutes per calzone, so a total of 15 minutes. The air fryer is perfect for making the calzone crispy on the outside and melty on the inside in no time. Of course, you can also choose to cook it in a pan or in the oven. Read the tips at the end of the recipe.
It’s the ideal dinner saver when time is short, but the craving for something satisfying is great.
Let’s see together how to make the Piadina Calzone. Gather the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. If you want, give a Like to the page: it would really make me happy. I’ll be waiting for you.
Your Gabriella
Other delicious recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Air frying, Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 piadine
- 3/4 cup tomato purée (better if cooked and seasoned – I used ready-made sauce)
- oregano
- 1 1/4 cups mozzarella for pizza (cut into cubes or coarsely shredded)
- 3 1/2 oz caciocavallo (cut into cubes or coarsely shredded – or provola or scamorza)
- 3 oz cooked ham (thinly sliced or cubed.)
- to taste extra virgin olive oil
Tools
- 1 Electric grater
- 1 Bowl
- Air fryer parchment paper
- 1 Air fryer
Steps
First, drain the mozzarella well to remove excess whey: this will prevent the calzone from becoming too watery.
In a bowl, mix the tomato purée (or ready-made tomato sauce) with a drizzle of oil, salt, and a pinch of oregano (or fresh basil).
Cut the mozzarella and caciocavallo (or grate them as I did with an electric grater) into cubes and the cooked ham into pieces.
Lay out the piadina on a cutting board or flat plate. Spread the seasoned tomato sauce all over the surface of the piadina (or just on half), leaving a border of about 0.4 inches.
Spread the mozzarella and caciocavallo (or scamorza) and cooked ham evenly. Lightly moisten the edge of the piadina with a little water or tomato sauce to facilitate closing.
Fold the other half of the piadina over the filling, forming a half-moon. Seal the edges well by pressing with your fingers or the tines of a fork, pressing lightly, as I did.
Place the piadina directly into the specific parchment paper for the fryer, sprinkle the surface with some tomato purée, a bit of grated cheese, and before cooking, drizzle with a bit of oil.
Preheat the air fryer to 356°F for 1-2 minutes, insert the basket with the piadina calzone, and cook for about 3-4 minutes.
Here it is ready. Enjoy your meal!
Until the next recipe.
Perfect to enjoy hot!
Storage
You can store the piadina calzone in the refrigerator for 2-3 days, closed in an airtight container or wrapped in film. The best method to reheat the cooked calzone is in a pan or air fryer (5 minutes at 320°F). I do not recommend the microwave, as it makes the piadina rubbery.
Tips and Suggestions
– Cooking: you can also cook the calzone in a pan (heat a non-stick pan and grease it with a little EVO oil. Cook the calzone for 3-5 minutes over medium-low heat, covering with a lid) or in a traditional oven (bake in a preheated static oven at 356°F for 8-10 minutes).
– Vegetarian version: replace the cooked ham with grilled vegetables (eggplant, zucchini, peppers), sautéed mushrooms, or add a pinch of pesto.
– Cheese alternatives: if you don’t have caciocavallo, you can use smoked scamorza, provola, or even grated pecorino for a stronger flavor, or even fontina or aged Asiago.
– Cheese alternatives: if you don’t have caciocavallo, you can use smoked scamorza, provola, or even grated pecorino for a stronger flavor, or even fontina or aged Asiago.
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FAQ (Questions and Answers)
Can I use ready-made piadine, or do I have to make them at home?
Absolutely yes! The beauty of this dinner saver recipe is that it works perfectly with piadine bought from the supermarket. Choose the ones you prefer: with or without lard, whole grain, or classic. If you have the time and desire, you can of course use homemade ones for an even more authentic result. Follow my recipe, and you won’t regret it.
Won’t the filling be too moist?
Moisture is the number one enemy of a crispy calzone! To avoid it, follow two essential steps: drain the mozzarella very well (cut it into cubes and leave it in a colander for at least 30 minutes; if you use pizza mozzarella, it eliminates the problem) and use seasoned and cooked tomato sauce, not raw sauce. It should be thick. However, do not overdo it with the amount of sauce.
