Calzoni ripieni al forno - Valle del Crati

Baked calzoni are tasty, easy to prepare and filled in many different ways to please all tastes! They are perfect for an evening with friends, to be presented together with pickles, cold meats and cheeses for a truly delicious dinner. 


· 400 g 00 flour

· 200 g water

· 15 g brewer's yeast

· 20 g organic extra virgin olive oil

· 15 g salt 

For the filling

· Tuna Sauce

· Dried Tomato Sauce

· Rositi Mushroom Sauce

· Calabrian style Sauce

· Provola, mozzarella or cheese to taste 


Pour the flour into a bowl, add 180g of water in which the yeast has been dissolved and start kneading. Add the salt and the remaining water while continuing to knead the dough and move to a work surface.

Once a smooth, soft dough is obtained, add the oil and allow it to be slowly absorbed. Move the dough into a bowl greased with a little oil, cover with cling film and allow to rise for about 2 hours at room temperature (it should double in size).

Move the dough onto a work surface and divide it with a mallet into 4 pieces. Roll out each piece with a rolling pin and stuff to taste with the mixed sauces and a few cubes of provolone. Close the calzone and seal well to prevent the filling from leaking out. Place the calzone on a baking tray lined with baking paper and season with a spoonful of sauce.

Bake in a static oven preheated to 200° for about 30 minutes.

Prodotti da fornoSeconds