STUFFED CALZONE

The stuffed calzone is a very tasty and savory food, and in Italy there are many recipes to make this dish, with different seasonings for each region with culinary features of the place.

Here we are proposing a classic method, filled with mushrooms and mozzarella cheese.

You can vary the recipe by adding or replacing the ingredients with those you like, such as vegetables, salami and sausages, keeping always the fresh mozzarella.

Ideal as a main course, you can serve the stuffed calzone with a nice cold beer, or a good red wine with fruity flavors.

Print Recipe

STUFFED CALZONE

Course

Pizza

Cuisine

Italian

Keyword

Pizzeria

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

3 hours

Servings

people

Ingredients

For the dought:

• 300 g Flour all pourpose for pizza
• 150 ml Milk
• 150 ml water
• 10 g yeast for pizza
• 5 g Sugar
• 1 pinch salt
• 5 tbsn olive oil extra virgin

for stuffing

• 150 g Mozzarella grated
• 1 clove garlic
• 300 g Mushrooms button
• 1 pinch salt
• 5 tbsn olive oil extra virgin

Course Pizza Cuisine Italian Keyword Pizzeria Prep Time 15 minutes Cook Time 40 minutes Passive Time 3 hours Servings people Ingredients For the dought: 300 g Flour all pourpose for pizza 150 ml Milk 150 ml water 10 g yeast for pizza 5 g Sugar 1 pinch salt 5 tbsn olive oil extra virgin for stuffing 150 g Mozzarella grated 1 clove garlic 300 g Mushrooms button 1 pinch salt 5 tbsn olive oil extra virgin

Instructions

1. Take a medium sized bowl and pour inside the flour (1), then gradually add the water (2) as well as the milk (3), and the sugar.

   
2. Now, in a cup with hot water, dissolve the dry yeast for pizza thoroughly stirring with a teaspoon (4). Then add the liquid to the other ingredients in the bowl (5) and a tablespoon extra virgin olive oil (6).

   
3. Now, with your hands, knead the ingredients (7), vigorously and quickly, up to have a smooth and homogeneous dough ball, with proper consistency (8). Then let rise the dough into the bowl for about four hours, covering with a cotton cloth (9). Once finished, the dough should have doubled in size.

   
4. Wash thoroughly the mushrooms (10) and cut them into slices (11). Leave it aside in a small bowl (12).

   
5. Take a medium non-stick frying pan and pour in three tablespoons of extra virgin olive oil (13) and a whole peeled garlic (14). Once nice warm, add the mushrooms (15).

   
6. Salt the mushrooms (16) and stir with a wooden spoon (17). cook over moderate heat for about twenty minutes. Once cooked, take off the garlic with a ladle or a spoon (18). Leave the mushrooms aside on a plate.

   
7. Grease with extra virgin olive oil the bottom of a baking tray and place on a part of the dough made previously (19), then with the palms of your hands, roll it out completely as much as you have to make the pizza (20). Then add the mushrooms on a side of the dough (21).

   
8. Now top the mushrooms with the grated mozzarella (22), take a portion of the dough and lift it up to cover all the filling (23). Tightly close the edge of the calzone with your fingers. Bake in oven (24), for about twenty minutes at a temperature not exceeding 140° C. Once ready, serve at table piping hot, with a cold beer or red wine with fruity flavors.