Calzone is a closed pizza. Secrets of cooking real Calzone Calzone in a pan

22.07.2020

If you like to try new dishes and cook them often, then you will surely learn another new and interesting recipe... This is a calzone. How to cook it?

What it is?

Calzone is a traditional closed Italian pie that is actually a type of pizza. It is prepared from the same dough, and the fillings are almost the same. This dish is typical of the southern and central regions of Italy. Usually it is used as an appetizer or a somewhat unusual dessert.

Dough preparation

How to make a calzone base at home? To prepare the test you will need:

two glasses of flour;
one glass of milk;
one tablespoon of dry yeast;
one chicken egg yolk;
one tablespoon of sugar;
salt to taste (if the pizza will be dessert, you can not add it).

Description of the cooking process:

First, heat the milk a little (to about 30-35 degrees). Dissolve sugar in it and add yeast. Leave the mixture on for twenty minutes for the yeast to activate and swell.
Sift flour into a bowl, add salt.
Now attach to flour olive oil and milk with yeast and sugar.
Knead the dough. Knead it with your hands and quite vigorously.
When the dough is ready, put it in a warm place for a couple of hours to rise. Cover the bowl with a towel.

How to combine filling with dough?

So how do you prepare a pie for baking?

First beat the dough well again and roll it out with a rolling pin into a round layer about 5 millimeters thick.
Grease one half with sauce (if it is provided in the filling recipe), stepping back from the edge 1.5-2 centimeters.
Now put the filling on this half. 1.5-2 centimeters should also be retreated from the edge.
Cover the filling with the other half. Connect the edges and pinch, as when making dumplings.
Brush the entire surface of the cake with whipped yolk so that after baking the calzone acquires a beautiful golden brown crust.

How to bake a calzone?

Calzone is baked pretty quickly. Put it on a greased baking sheet and send it to an oven preheated to 200 degrees for literally 20-30 minutes (the time will depend on the characteristics of your oven). The pie should acquire a golden, appetizing crust.

Filling options

The filling can be absolutely any, the Italians add to the calzone everything that is in the kitchen or at hand. But some combinations are especially piquant and tasty. Below are some of the most successful fillings.

Option one

For making a hearty meat filling would need:

400-500 grams of minced meat (it is best to use pork, it is more tender than beef);
four medium-sized tomatoes;
about 150 grams of mozzarella;
two or three cloves of garlic;
one onion (preferably red onions);
two to three tablespoons of olive or regular sunflower oil;
six to seven basil leaves;
a pinch of rosemary;
a pinch of oregano.

Cooking method:

Peel the onion and cut into half rings.
Garlic must also be peeled and chopped in a convenient way, for example, in a blender or on a garlic press.
Cut the tomatoes into cubes.
Now heat the oil in a frying pan and fry the onion and garlic for literally two minutes.
Add the minced meat, fry everything together for about five minutes, stirring constantly and breaking the lumps.
Add the tomatoes and simmer, covered, for five to seven minutes.
Chop the greens.
Cut the mozzarella into pieces.
First put the minced meat with tomatoes, then the herbs, and then the mozzarella on the dough.

Option two

You can cook delicious mushroom filling... Here's what you need to do this:

150-200 grams of ham (preferably lean, such as chicken);
150 grams of hard cheese;
200 grams of fresh champignons;
one small onion;
two tablespoons of tomato paste;
two tablespoons of olive oil;
a teaspoon of a mixture of Italian herbs (you can make it yourself by mixing oregano, basil, rosemary).

Preparation:

Tackle the mushrooms first. They should be well washed and cut into strips or slices.
Peel the onion and cut it into half rings.
Heat oil in a frying pan and fry the mushrooms and onions in it.
Cut the ham into strips.
Grate the cheese.
Now the filling can be laid out. Grease the dough first tomato paste then add the ham and sprinkle with herbs. Next, put mushrooms and onions, and sprinkle cheese on them.

Option three

This recipe is perfect for fish lovers. For cooking fish filling you will need:

300-400 grams of slightly salted red fish;
three tablespoons of sour cream;
150 grams of hard cheese;
a few basil leaves;
a teaspoon of sesame seeds;
three cloves of garlic.

Cooking method:

Chop the garlic on a grater, blender or garlic press and mix with sour cream.
Cut the fish into cubes.
Chop the basil with a knife.
Grate the cheese.
Now you can lay out the filling. First brush the dough with sour cream and garlic sauce.
Then put the fish in. Sprinkle it with chopped basil, then sesame seeds, and then cheese.

Option four

The filling can be made with chicken and vegetables and cheese. And olives will add piquancy. Prepare the following ingredients:

400 grams of chicken fillet;
1 zucchini;
100 grams of canned olives;
three cloves of garlic;
one large tomato;
one bell pepper;
one red onion head;
150 grams of mozzarella;
a pinch of ground red pepper;
1 teaspoon oregano
three tablespoons of olive oil;
salt.

Cooking method:

Cut the chicken fillet into small cubes and mix with salt and red pepper. Let the meat marinate a little.
The zucchini also needs to be diced.
Immerse the tomato in boiling water for a few seconds, peel and grind in a meat grinder or using a blender.
Peel the onion and cut into half rings.
Peel and chop the garlic (for example, in a blender).
Pepper seeds and cut into strips.
The cheese should be cut into small cubes.
Olives can be cut into halves.
Heat oil in a skillet. Saute the chicken and onions for three to five minutes.
Add zucchini and pepper and continue to fry everything together for another five minutes.
Now put in the pan tomato puree, garlic and oregano. Put it out for five minutes.
Put the entire contents of the pan on the dough, then the olives, and then the cheese.

Be sure to prepare tasty pie calzone and treat your family or guests. They will love it!

Today, almost every housewife prefers to cook pizza on her own, because at home it turns out to be tastier even with inexperienced ones. But few people know that in Italy they also bake a closed version. of this dish and this method helps to preserve the juiciness of the filling, regardless of the characteristics of the oven. In addition, this snack is convenient to take with you on the road as a snack. It is done easily and simply if you learn how to knead the dough correctly.

The yeast-free version can rightfully be called a classic, since it is great for any pizza and can be easily kneaded in 10 minutes. You will need:

200 ml of milk;
2.5 tbsp. wheat flour top grade;
2 eggs;
4 tbsp. l. vegetable oil;
salt.

Heated up to room temperature milk is mixed with salt and eggs until smooth.
Then you need to gradually, in parts, drive the sifted flour, thoroughly mixing everything with a spoon.
When the mass becomes quite thick, knead it with your hands.
Practically ready dough poured with vegetable oil and kneaded again until everything is absorbed into it.
The result is a soft, elastic lump.
It is covered with a napkin and set aside for 10-15 minutes.

Note: the closed form of pizza in Italy is called "calzone" and is made in the shape of a crescent.

Great option for calzone yeast base

A dish with a porous structure and an attractive aroma is obtained from the following set of products:

4 g granulated sugar;
150 ml of boiled water;
10 g salt;
250 g flour;
25 ml olive oil;
5 g yeast.

First, the yeast must be dissolved in warm sweetened water and let stand for 15-20 minutes until air bubbles and a little foam appear. Then salt and oil are added to the liquid. The resulting mixture is poured into a small depression made in sifted flour, mixed thoroughly until a dough that does not stick to your hands is obtained. It must be placed in a warm place for an hour.

How to make a closed pizza?

Especially juicy calzone is obtained from such products:

60 g tomato sauce;
70 g ham;
40 g mozzarella;
40 g champignons;
oregano to taste;
1-2 tbsp. l. olive oil.

Tip: the finished, hot product can be sprinkled with oil again to make it softer and more appetizing.

Do not be alarmed if, during cooking, the calzone swells and takes on an ugly appearance - after it is removed from the oven, the dough falls off and looks delicious again.

All of these products will be enough to bake two servings of closed pizza with a total weight of 600-650 g. You can also experiment and bake one round dish (28-30 cm in diameter) if you roll out 2 cakes and place the filling between them, sealing the edges well.

Have you ever heard of Calzone pizza? Its main advantage is that this pizza is closed, that is, it is a pie with a filling inside. Why dignity? Yes, because such a closed calzone pizza is very convenient to take with you to work or on the road - you can not be afraid of how it will endure transportation. Let's say if you are going on a train trip, then the best way hearty snack- closed pizza "Calzone". Moreover, it is good both hot and cold: the perfect travel food!

I can't call the recipe for closed calzone pizza simple, but I have prepared for you step by step recipe with a photo, where it is detailed how to cook calzone pizza at home, so that it turns out to be as delicious as it was home in Italy.

Ingredients:

For the test:

200 g sifted wheat flour;
2 tsp with a small slide of dry fast-acting yeast;
1 incomplete tablespoon of sugar;
1 teaspoon of salt with a small slide;
1 tsp olive oil;
90 ml of water at room temperature.

For the sauce:

4 tbsp. l. chopped tomatoes in own juice without skin;
1 tbsp. l. tomato paste;
1 tsp dried basil;
2 tsp olive oil.

For filling:

200 g ham;
100 g hard cheese.

For decoration:

1 yolk;
1 tsp dried basil.

How to make pizza calzone:

Cooking the dough. Combine flour, butter, salt, sugar and yeast.

Mix with a mixer and add water.

Mix again with a mixer.

Putting the dough into a ball.

And knead well with your hands - about 5 minutes. The dough will become soft, smooth, and will not stick to your hands. Put the dough in a container greased with a small amount of oil, then turn it over - so that the oil is on the other surface of the dough.

Covering the container cling film or with a towel and send it to a warm place for proofing. In 40-50 minutes, the dough should double in volume.

Divide the dough into 3 equal parts.

We spread each part on a floured work surface or a silicone mat. We roll it into a circle with a diameter of 18-20 cm.If the circle is not very even, then it can be cut along the contour of a plate of a suitable size.

We mix all the ingredients for the sauce. It should be thick enough.

We spread the sauce on half a circle of dough, while retreating along the edges of 1.5-2 cm.

On top of the sauce, put the diced ham and grated cheese.

Close the filling with the second half of the dough and pinch the edges well.

We carry out the same actions with the rest of the pieces of dough. We should have 3 Calzone pizzas. Place the pizzas on a baking sheet lined with baking paper or a silicone mat. Grease with yolk on top and sprinkle with basil.

We send pizza "Calzone" to the oven preheated to 220-230 degrees for 8-10 minutes. Our dough is quite thin, it will cook quickly. Make sure that the pizzas do not burn upwards.

Italian cuisine, first of all, is associated with world famous dishes - pasta and pizza in all kinds of varieties. V different regions In Italy, pasta is cooked in different ways, pizzas are special and, in general, the cooking is very different. In the central and southern regions, you can find pizza not round, but similar to a crescent moon. This is a calzone - a special form of "closed" pizza, or pie.

The dough may differ little from the usual one, but the composition of the filling is simpler, and, as a rule, consists of mozzarella and tomatoes, sometimes sun-dried tomatoes. In some types of calzone, salami or pepperoni, greens - spinach, basil, oregano are added to the filling. I read somewhere that initially only cheese and tomatoes were added to the filling, and the local names for closed pizza can be panzerotti or panzerotto.

A distinctive feature of a closed pizza is that the entire filling is in a shell of yeast dough, and the pizza is greased with olive oil, then baked or, interestingly, fried. Fried pizza - this name is often found in the Neapolitan tradition. For the most part, different types pizzas differ in the composition of the filling, and little attention is paid to the nuances and peculiarities of the preparation of the dough, the baking itself.

The surprising ease of preparation and popularity of such baked goods has resulted in a variety of recipes and variations, often based on local traditions and the availability of ingredients for the filling. The principles of making the dough and filling, as well as the baking process, are similar to the recipes for foccachi, although it is considered to be bread, and calzone may even be an atypical dessert.

As a rule, a large pizza with cheese and tomatoes is prepared - one for all. The filling is distributed rather unevenly over a large area of the dough. But calzone is an “individual” pizza, all the filling inside the dough is intended for one person.

For the filling, you should not use everything and a lot. I know people who don't eat pizza if it doesn't have a pound of sausage in it. To fill a closed pizza, you need a little topping, but it should be enough soft cheese and tomatoes. The presence of other ingredients, as well as salami or pepperoni is optional. The dough is no different from the usual one, and its quantity per serving is exactly the same as in a regular pizza.

Ingredients (2 servings)

Pizza dough 400 g
Tomato sauce 3-4 tbsp
Mozzarella 150 g
Pepperoni or salami 50 g
Parmesan 50 g
Olive oil 50 g
Salt, oregano spices

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Calzone pizza. Step by step recipe

Yeast dough must be prepared in advance. I published the recipe - it is guaranteed to work. Let me remind you that everything is simple there. Sift two cups of wheat flour, add 2 tsp. sugar, a pinch of fine salt and 5-6 g of dry yeast for dry flour, not for dough. Pour in 160-170 ml warm water mixed with 2-3 tbsp. olive oil. Knead soft dough and put it up. After 45 minutes, stir it and put it up again. This should be done twice or three times. The panzerotti dough is then ready.
Yeast dough for pizza
For the filling, we decided to use the usual ingredients for this dish. Fresh mozzarella - you can take it in the form of small balls and use them without cutting, or a large ball, cutting it into pieces. To give the dish a pleasant spicy taste, we have added a little hard cheese to the filling - Parmesan or Grana Padano will do. In addition, a few slices of slightly spicy pepperoni sausage - a special taste, did not regret it.
Sauce, cheese and sausage for the filling
Tomato sauce can be taken ready-made or prepared using tomato pulp or good homemade tomato juice. Peel a large tomato from seeds and skin, chop in mashed potatoes. Or use 100-120 ml tomato juice... Pour 1 tablespoon into a frying pan. olive oil, add tomato, a pinch of salt and hot pepper, 0.5 tsp. Sahara. If there is a mixture of dry herbs for Italian dishes- you can add a pinch. Simmer tomato sauce until thick.
After the dough has risen completely, divide the dough in half. Form a circle with a diameter of 20-22 cm from each part - geometric accuracy is not required. Stepping back from the edge 3-4 cm, grease the center of the dough tomato sauce by distributing it evenly. Place 2 slices of pepperoni on top of the sauce.
Grease the dough with sauce and add pepperoni
For each round of pizza dough, place half of the prepared mozzarella on top of the sausage and tomato. Sprinkle with grated cheese and a pinch of dry oregano. Top with any remaining pepperoni. Calzone only needs to be wrapped and baked.
All filling of cheese, sausage and tomato
Fold the dough in half so that the filling is completely covered by the dough, and the calzone looks like a crescent moon. Gently pinch the edge of the dough in a semicircle, taking care not to break the dough and to prevent the filling from leaking out during baking. For a guarantee, it is even better to pinch the dough with an overlap.

To bake calzone pizza, you need a baking sheet or round pizza pan. Brush the tin with olive oil and sprinkle with a pinch of fine salt. Place both closed pizzas on the butter. Then, using a brush, generously grease the whole dough with olive oil and season with salt. Next, this is very important, you need to create holes or slots for ventilation. Use the tip of an ordinary knife to cut through the dough in two or three places - you need small, but through holes.

There are options with baked goods. Typically, authentic recipes allow the calzone to be baked at a fairly high temperature. In the "Pompeian" wood-burning oven, in which the Neapolitans prefer to bake pizza, the temperature can be over 300 degrees, so the baking time is several minutes. At home, this is rarely possible, so we heat the oven to 220-230 degrees and bake pizza, focusing on the readiness of the top of the dough and its color.
Wrap the dough and make slits
Bake the pizza until the top of the dough is pleasantly golden brown with signs of blush. In the ventilation slots, you will notice filling, which may bubble slightly. If the surface of the dough dries up, it is perfectly acceptable to grease it with a little more olive oil.
Once the pizza is ready, take it out of the oven and let it cool for 4-5 minutes. Careful, the filling contains melted cheese and the dough has absorbed the olive oil - they are very hot. Place the calzone on a serving plate. You can add a sprig of basil for decoration. I advise you to put a small gravy boat with tomato sauce on your plate - I like to dip pizza in sauce.

Closed pizza calzone is prepared in the shape of a crescent and turns out to be incredibly tasty! Thanks to the closed dough, all the juiciness of the filling is preserved inside, which ensures an excellent result!

In this case, Italian pastries can be prepared with any fillers, be it chopped meat, bird or any sausages... We offer an option with chicken, cheese and vegetables, but if you wish, you can come up with your own composition. The main thing is not to forget about the juicy ingredients (onions, fresh tomatoes, etc.), then your baked goods will come out flawless! So, today we will bake a closed calzone pizza according to the recipe with a photo!

Ingredients:

For the test:

dry yeast - 5 g (1 heaped teaspoon);
boiled water - 160 ml;
olive oil - 25 ml;
flour - about 250 g;
fine salt - 1 tsp;
sugar - ½ teaspoon.

For filling:

chicken fillet- 150-200 g;
vegetable oil - 1-2 tbsp. spoons (for frying chicken);
tomato - 1 large (or 2 small);
onion - 1 pc. small;
hard cheese - about 80 g;
mozzarella - about 80 g;
green onions- several feathers;
Bulgarian pepper - ½ pcs.;
olives - 7-8 pcs.;
salt, pepper - to taste.

How to make a dough for a closed calzone pizza

Dissolve yeast in warm boiled water (the optimum liquid temperature is 35-36 degrees). Add sugar to this mixture, mix and leave for 10-15 minutes at room temperature.
After the specified time, pour oil into the liquid with yeast, throw in fine salt.
After sifting the flour, we spread it in a slide on the working surface of the table. In the center of the flour mass, make a depression and gradually pour in the yeast mixture. Quickly knead a soft, plastic dough that does not stick to your palms.
Increase the flour dosage if necessary, but don't overdo it! Roll the resulting dough into a ball, place in a spacious bowl, cover with a towel and put in a warm place for one hour.
How to make a topping for a closed calzone pizza
In the meantime, let's prepare the filling. Cut the chicken fillet into small pieces, sprinkle with salt / pepper, if desired, with your favorite seasonings and, stirring, fry on vegetable oil until ready.
Having removed the husk, we chop a small onion with thin "feathers". Cut the juicy tomato into medium-sized slices, the bell pepper, peeled from seeds, into cubes. Chop the olives and green onions with a knife.
Rub hard cheese with coarse shavings. Remove the mozzarella from the whey and cut into small cubes.
Roll out the "rested" dough into a round layer. You can make one large pizza, or divide the dough in half by making two calzones. In any case, the thickness of the seam should not exceed 4 mm.
We mix all the components of the filling: chicken, mixed vegetables, two types of cheese. Salt and season with pepper to taste. We spread the filling on half of the layer.
Cover the ingredients with the second half of the dough, carefully pinch the edges. We spread the future pizza on a baking sheet covered with parchment.
Optionally, you can grease the blanks with raw yolk to ready-made baked goods acquired a beautiful shade. Also, do not forget to make several cuts on the surface of the pizza so that the calzone does not swell under the influence of temperature.
We send the baking sheet to the oven, which is hot by that time, for 30 minutes. Maintain the temperature at around 180 degrees. As soon as the dough is browned, the closed calzone pizza is completely ready!
Having cooled slightly, we serve Italian pastries for tea / coffee. Enjoy the soft thin dough and juicy filling.