Pizza calzone with ham and mozzarella recipe with photos step by step at home

10 secrets of real - delicious - Italian pizza - AS A GIFT FOR YOU)))

After the Calzone, you should definitely try these beauties. All recipes with step-by-step photos and detailed descriptions:

• Pizza Margherita – pizza in 3 colors of the Italian flag (white, green and red);
• Hawaiian pizza – sweetish with pineapples;
• 4 cheese pizza – the most expensive pizza (Parmigiano, Mozzarella, hard and blue cheeses).

closed pizza Calzone recipe with photo

Features of pizza calzone

Despite its non-trivial appearance, calzone is considered a type of pizza, and not a standard pie. The name "calzone" is translated from Italian. as a “trouser leg”, which, in principle, reflects the main feature of this dish. The dough used is no different from the classic flatbread, however, the tasty filling does not remain on the surface, but is covered on top with the free half of the rolled out sheet. Thanks to this cooking method, this pizza is also called closed.

The filling for calzone pizza can be anything you want. In addition to the trivial option with tomatoes and mozzarella, you can prepare a closed flatbread with chicken, mushrooms, ham, salami, zucchini, olives, spinach and even cabbage. Many people with a sweet tooth like pies with cottage cheese, berries, fruits and chocolate topping. This dish is convenient to eat both at home or at work, and on the go as a snack - the closed shape protects against sauce leakage, so the risk of getting dirty with food is minimal.

How to make a closed pizza?

A particularly juicy calzone is made from the following 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 appetizing again.

All of the listed 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 cake layers and place the filling between them, sealing the edges well.

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

In this case, Italian pastries can be prepared with any fillings, be it minced meat, poultry 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 turn out perfect! So, today we will bake a closed calzone pizza according to the recipe with 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 teaspoon;
• 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 - a few feathers;
• bell pepper - ½ piece;
• olives - 7-8 pcs.;
• salt, pepper - to taste.

How to make dough for a closed pizza calzone

1. Dissolve the yeast in warm boiled water (the optimal temperature of the liquid is 35-36 degrees). Add sugar to this mixture, stir and leave for 10-15 minutes at room temperature.
2. After the specified time, pour oil into the liquid with yeast, throw in fine salt.
3. After sifting the flour, place it in a heap on the working surface of the table. Make a well in the center of the flour mixture and gradually pour in the yeast mixture. Quickly knead into a soft, pliable dough that does not stick to your palms.
4. If necessary, increase the dosage of flour, but do not 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 toppings for a closed calzone pizza

5. In the meantime, prepare the filling. Cut the chicken fillet into small pieces, sprinkle with salt/pepper and your favorite seasonings if desired and, stirring, fry in vegetable oil until cooked.
6. After removing the husk, chop a small onion into thin “feathers”. Cut the juicy tomato into medium-sized slices, and the seeded bell pepper into cubes. Chop the olives and green onions with a knife.
7. Rub hard cheese with large shavings. Remove the mozzarella from the whey and cut into small cubes.
8. Roll out the “rested” dough into a round layer. You can make one large pizza or divide the dough in half to make two calzones. In any case, the thickness of the layer should not exceed 4 mm.
9. Mix all the filling ingredients: chicken, assorted vegetables, two types of cheese. Salt and season with pepper to taste. Spread the filling on half of the layer.
10. Cover the ingredients with the second half of the dough and carefully pinch the edges. Place the future pizza on a baking sheet covered with parchment.
11. If desired, you can grease the blanks with raw yolk so that the finished baked goods acquire 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.
12. Place the baking sheet in the oven, which is already hot by then, for 30 minutes. Maintain the temperature at 180 degrees. As soon as the dough is browned, the closed calzone pizza is completely ready!
13. After cooling slightly, serve the Italian pastries with tea/coffee. Enjoy the soft thin dough and juicy filling.

Bon appetit!

Choose excellent, proven calzone recipes on the website. Try options with various mushrooms, ham, salami, meat products, poultry, herbs, bell peppers, sun-dried tomatoes, and hard cheeses. Appreciate the beauty and unique flavor of Italian cuisine with a closed calzone pizza.

Calzone can be made using puff pastry, yeast or yeast-free dough. Yeast dough is fluffy and airy. But the fresh one is crispier and more crumbly. Be sure to keep the dough in a warm room before starting cooking. Preferably without drafts. If the dough was stored in the freezer, make sure it is completely defrosted.

The five most commonly used ingredients in calzone recipes are:

Interesting recipe: 1. Squeeze out a head of mozzarella and chop it into cubes. Cut hard cheese into slices. 2. Wash the champignons, finely chop into thin slices. 3. Roll out the dough into a thin layer and shape it into a circle. 4. Grease half of the circle with tomato sauce, retreating 1 cm from the edge. Place mozzarella, ham (or other meat component) on top, sprinkle with oregano, champignons, cover everything with slices of hard cheese and thin slices of tomato (if available, then sun-dried tomatoes). 5. Fold the calzone in half. Pinch the edges (it looks like a large cheburek). 6. Brush the pie with beaten egg for a shiny crust. 7. Bake in an oven preheated to 250 degrees for 15 minutes.

Five of the most nutritious calzone recipes:

Useful tips: . In a calzone you can use poultry fillet, minced meat, or any meat delicacies. Grated onion and finely chopped spicy herbs will help make it richer. . To save money, hard cheese can be replaced with sausage cheese. Ordinary fused can “flow” under the influence of high temperature. . The calzone may swell during baking. This is a normal process. Before the oven, you can prick the top with a fork or make a small cut.

Pizza recipes

40 minutes

250 kcal

5/5 (1)

My family really loves pizza. And I wanted to find a version of the dish that I could take with me on the road, to work or on a picnic. Then a friend came to my aid and shared recipes for closed calzone pizza.

Classic calzone recipe with ham

Italian calzone pizza is prepared on yeast dough with all kinds of toppings, which famous chefs add to their taste. Preparing this dish at home can be divided into two stages - preparing the dough and pizza toppings. Let's look at each of them step by step.

Traditional yeast pizza dough (recipe with step-by-step photos)

The cake dough contains the following ingredients:

• 2 teaspoons dry yeast,
• 1 teaspoon sugar,
• 1 teaspoon salt (a little less depending on the pronounced taste of the filling)
• 1 glass of milk,
• 3 tablespoons vegetable (preferably olive) oil,
• 250 g flour.

The indicated number of ingredients is enough to prepare three medium-sized calzones with ham.

Step-by-step dough recipe:

1. Warm the milk slightly to just above room temperature, but make sure it is not hot, otherwise the yeast will “cook.”
2. Add sugar to milk and stir until completely dissolved.
3. Pour the required amount of yeast into the sweetened milk and mix all the ingredients thoroughly.
4. Cover the workpiece with a towel or thick cotton napkin and leave it in a warm place for about 15-20 minutes until it “fits.” If you did everything correctly, during this time the volume of the dough will approximately double.
5. Add sunflower or olive oil to the suitable dough, add salt, add flour and mix thoroughly until completely homogeneous. As a result, you should get an elastic plastic mass without lumps.
6. Roll the dough into a ball, put it back in the pan, cover with a napkin and place again in a dark, warm place to rise. On average, this will take about 40-50 minutes. After this, you can start making pizza.

Calzone filling

The pizza filling components can be combined in any way you like, including only those products that will appeal to the “tasters” of the future dish. However, a classic ham calzone recipe includes:

• cheese (preferably mozzarella),
• tomato,
• basil,
• olives,
• ham.

In addition, you will need tomato paste and the yolk of a raw chicken egg to grease the flatbread.

To make the filling, it is enough to cut each of the ingredients in a way convenient for subsequent placement on the pizza (cheese and ham - in thin slices, tomatoes - in slices, olives - in small rings). There is no need to mix them, since the calzone filling is laid out in layers.

Cooking process

Divide the dough into 2-3 equal parts and roll each of them into a round cake 2-3 mm thick. Brush half of the flatbread with ketchup, leaving about half a centimeter from the edge. Place a layer of chopped basil on top of the ketchup, then tomato slices, chopped olives, ham and mozzarella. Cover the filling with the free edge of the flatbread and seal the seam by lightly pressing it with your fingers, the tines of a fork, or a special curly knife. Brush the top of the resulting pie with chicken yolk - this will allow you to get a beautiful golden crust after baking.

Place the resulting pizza in an oven preheated to 180 degrees for about half an hour. Serve the calzone hot with a variety of sauces to suit your taste. However, even the cooled pies do not lose any taste, so you can safely prepare them with a reserve of several days.

Calzone with salami and ham

• Cooking time:
  73 minutes.
• We will need:
  a saucepan, bowls, a rolling pin, a baking sheet.
• Number of servings:
  4.

Ingredients

Dough

Filling

Sauce

Other

Cooking steps

1. For the dough, mix flour, sugar, yeast, salt, olive oil and warm water.
2. Knead the elastic dough thoroughly.
3. Grease a bowl with olive oil, place the finished dough in it, cover with a towel and place in a warm place for 60 minutes.
4. To prepare the sauce, pour the grated tomatoes into a saucepan. Place on low heat and simmer for 20 minutes.
5. Then add salt, sugar, chopped garlic, add olive oil and mix. Remove the sauce from the stove and leave to cool.
6. For the filling, cut ham, salami and mozzarella into thin slices.
7. When the dough has risen, place it on a floured table and roll it into a thin flat cake.
8. Grease one half of the flatbread with tomato sauce, lay out the filling in random layers, cover with the other half of the flatbread and seal the edges well.
9. Place the pizza on a baking sheet and make small cuts on it. Drizzle with olive oil and crush the oregano.
10. We heat the oven to 220 degrees and put our pizza in it for nine minutes.

Video recipe for closed pizza with ham and salami

From this video you can learn how to make a closed pizza with three ingredients.

• You can replace mozzarella in the filling with any cheese of your choice.
• If you like spicy dishes, you can add a little chili pepper to the tomato sauce.

It can be considered the most favorite pizza in our family. Its filling consists of only three ingredients, which makes the taste of the pizza unforgettable. When I want to make a leaner pizza, I cook it. You can add various types of mushrooms to its filling to suit your taste.

If you like shrimp and squid, I recommend making it. You can even use a ready-made seafood cocktail for its filling. When I really want pizza, but have very little time to cook, I make it.

Friends, have you tried cooking closed pizza?

Share your favorite types of calzone fillings in the comments. Try, experiment and tell us about your culinary achievements!

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

Calzone for the lazy

Of course, the biggest problem in making pizza is preparing the yeast dough, which requires quite a lot of time and effort. If guests are already on the doorstep, you can also use factory-made dough, which is sold frozen - you don’t even have to roll it out, since in most cases it is sold in sheet form. Simply defrost a rectangular flatbread, brush one half with ketchup and mayonnaise, add ham, cheese, mushrooms and other filling ingredients, seal the top with the free edge of the flatbread and bake according to the dough manufacturer's recommendations. True, such pies will turn out not semicircular, but rectangular in shape, but the taste will not suffer from this.

Advice! If you prefer lighter and airier snacks, replace the classic yeast dough with puff pastry or puff-yeast dough - this version of calzone will turn out much juicier and more tender.

Filling options

The filling can be absolutely anything; Italians add whatever is in the kitchen or at hand to the calzone. But some combinations are especially piquant and tasty. Below are some of the most successful filling options.

Option one

To prepare a hearty meat filling you will 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 onion);
• 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:

1. Peel the onion and cut into half rings.
2. The garlic also needs to be peeled and chopped in a convenient way, for example, in a blender or using a garlic press.
3. Cut the tomatoes into cubes.
4. Now heat the oil in a frying pan and fry the onion and garlic for literally two minutes.
5. Add the minced meat, fry everything together for about five minutes, stirring constantly and breaking up lumps.
6. Add the tomatoes and simmer everything under the lid for five to seven minutes.
7. Chop the greens.
8. Cut the mozzarella into pieces.
9. First put the minced meat with tomatoes on the dough, then the greens, and then the mozzarella.

Option two

You can prepare a delicious mushroom filling. Here's what you'll need for this:

• 150-200 grams of ham (it is advisable to use low-fat ham, for example 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:

1. First, take care of the mushrooms. They should be washed well and cut into strips or slices.
2. Peel the onion and cut it into half rings.
3. Heat the oil in a frying pan and fry the mushrooms and onions in it.
4. Cut the ham into strips.
5. Grate the cheese.
6. Now you can add the filling. First brush the dough with tomato paste, then add the ham and sprinkle with herbs. Next, add mushrooms and onions, and sprinkle cheese on them.

Option three

This recipe is suitable for fish lovers. To prepare the fish filling you will need:

• 300-400 grams of lightly 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:

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

Option four

The filling can be made from chicken and vegetables with 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 head of red onion;
• 150 grams of mozzarella;
• a pinch of ground red pepper;
• 1 teaspoon oregano;
• three tablespoons of olive oil;
• salt.

Cooking method:

1. Cut the chicken fillet into small cubes and mix with salt and red pepper. Let the meat marinate a little.
2. Zucchini also needs to be cut into cubes.
3. Immerse the tomato in boiling water for a few seconds, peel and chop in a meat grinder or using a blender.
4. Peel the onion and cut into half rings.
5. Peel and chop the garlic (for example, in a blender).
6. Peel the pepper from seeds and cut into strips.
7. The cheese should be cut into small cubes.
8. Olives can be cut into halves.
9. Heat oil in a frying pan. Fry the chicken and onions for three to five minutes.
10. Add the zucchini and peppers and continue to fry everything together for another five minutes.
11. Now add tomato puree, garlic and oregano into the pan. Simmer everything for five minutes.
12. Place the entire contents of the pan on the dough, then the olives, and then the cheese.

Be sure to prepare a delicious calzone pie and treat it to your family or guests. They will be delighted!

Sep 14, 2020 Olga

One of my favorite treats is pizza. Baking firmly holds a dominant position in the cuisine of different countries. Increasingly, closed calzone pizza has begun to appear on the menus of large restaurants and cafes. The baking recipe is interpreted in different ways. The appearance of the product bears little resemblance to a traditional Italian dish; it is more similar to oriental chebureks, manti and Russian pies.

Pizza with interesting filling is a national snack in Italy. Baking is highly nutritious and soft. All the juice from the ingredients remains inside and gives the product a delicious aroma. The excellent combination of crispy dough and juicy meat makes the dish appetizing and desirable. The cooking technology has remained virtually unchanged over time.

The filler can be completely different components: vegetables, mushrooms, meat, seafood, salami, cheese. Especially for gourmets, they serve products with sweet fillings: fruits, berries, jam, etc. You can experiment on this topic as you like, here your imagination is limitless. Here are a couple of the most delicious variations.

Panzerotti: mini calzone in butter

Small and incredibly filling pies fried in hot oil, they are the Southern Italian version of the traditional calzone pizza. The main feature of this dish is its small size and method of preparation: unlike calzones, panzerotti are fried in a frying pan in hot vegetable oil.

The recipe for panzerotti dough is no different from calzone, but in this case it should not be divided into portions, but rolled out whole - you can cut out the required size cakes using a saucer or small plate. And the filling will have to be chopped into smaller pieces - large slices of ham or mozzarella may not fit inside the miniature version of the calzone.

When all the pies are ready, heat a frying pan, pour a sufficient amount of vegetable oil into it (at least 5-7 mm thick), heat it thoroughly and fry the calzone over medium heat for about a minute and a half on each side, so that the dough is browned and baked. After this, pat each patty dry with a paper towel to remove excess oil and serve. The delight of a quick-cooked mini-pizza is guaranteed!

Filling options

The filling can be absolutely anything; Italians add whatever is in the kitchen or at hand to the calzone. But some combinations are especially piquant and tasty. Below are some of the most successful filling options.

Option one

To prepare a hearty meat filling you will 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 onion);
• 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:

1. Peel the onion and cut into half rings.
2. The garlic also needs to be peeled and chopped in a convenient way, for example, in a blender or using a garlic press.
3. Cut the tomatoes into cubes.
4. Now heat the oil in a frying pan and fry the onion and garlic for literally two minutes.
5. Add the minced meat, fry everything together for about five minutes, stirring constantly and breaking up lumps.
6. Add the tomatoes and simmer everything under the lid for five to seven minutes.
7. Chop the greens.
8. Cut the mozzarella into pieces.
9. First put the minced meat with tomatoes on the dough, then the greens, and then the mozzarella.

Option two

You can prepare a delicious mushroom filling. Here's what you'll need for this:

• 150-200 grams of ham (it is advisable to use low-fat ham, for example 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:

1. First, take care of the mushrooms. They should be washed well and cut into strips or slices.
2. Peel the onion and cut it into half rings.
3. Heat the oil in a frying pan and fry the mushrooms and onions in it.
4. Cut the ham into strips.
5. Grate the cheese.
6. Now you can add the filling. First brush the dough with tomato paste, then add the ham and sprinkle with herbs. Next, add mushrooms and onions, and sprinkle cheese on them.

Option three

This recipe is suitable for fish lovers. To prepare the fish filling you will need:

• 300-400 grams of lightly 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:

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

Option four

The filling can be made from chicken and vegetables with 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 head of red onion;
• 150 grams of mozzarella;
• a pinch of ground red pepper;
• 1 teaspoon oregano;
• three tablespoons of olive oil;
• salt.

Cooking method:

1. Cut the chicken fillet into small cubes and mix with salt and red pepper. Let the meat marinate a little.
2. Zucchini also needs to be cut into cubes.
3. Immerse the tomato in boiling water for a few seconds, peel and chop in a meat grinder or using a blender.
4. Peel the onion and cut into half rings.
5. Peel and chop the garlic (for example, in a blender).
6. Peel the pepper from seeds and cut into strips.
7. The cheese should be cut into small cubes.
8. Olives can be cut into halves.
9. Heat oil in a frying pan. Fry the chicken and onions for three to five minutes.
10. Add the zucchini and peppers and continue to fry everything together for another five minutes.
11. Now add tomato puree, garlic and oregano into the pan. Simmer everything for five minutes.
12. Place the entire contents of the pan on the dough, then the olives, and then the cheese.

Be sure to prepare a delicious calzone pie and treat it to your family or guests. They will be delighted!

Calzone (other names panzerotto and panzarotto, Italian) is a kind of Italian crescent-shaped pie, which is actually a closed form of pizza. Closed calzone pizza looks like a cheburek. This form ensures juiciness and preserves all the flavors of the filling; this dish is very convenient to take with you on a picnic or on the road. “Calzone” literally translates as “pants”; small calzones are called “calzoncelli” (“pants”). This is one of the very popular traditional dishes in the central and southern regions of Italy. Usually calzone is served as a classic appetizer, and sometimes as a dessert if the filling is sweet.

Preparing the dough

The dough for calzones is the same as for making open-faced pizza.

Ingredients:

• 2.5 cups high-grade wheat flour + 0.5 cups;
• 1 glass of warm water (45-50ºС);
• 1 package of yeast (dry);
• 0.5 teaspoon of honey or sugar;
• 0.5 teaspoon salt, preferably coarsely ground;
• 1 teaspoon olive oil.

Preparation:

In a large bowl, greased with oil, dissolve half a spoon of honey in warm water and dissolve the yeast. Mix thoroughly and let sit for 10 minutes in a warm place. Season with salt and olive oil. Mix again and start adding flour little by little, mixing thoroughly. Towards the end of the dough kneading process, we work exclusively with our hands, having previously lubricated them with oil. Roll the dough into a ball, place it in a bowl, cover with a clean towel and place in a dry, warm place for about 40 minutes. The calzone pizza dough is ready. This amount of dough can be used to make 1 large or 2 medium calzones (or 4 small calzoncelli). You can also prepare straight dough. It is not customary to make it with milk or kefir, with the addition of eggs, at least in Italy. It should be noted that classic Italian pizza dough does not interfere with maintaining your figure, unlike more satisfying options.

What are calzones made with?

The filling for a calzone can be very different, but the classic version must include cheese (preferably Italian) and tomatoes (in any form, of course, preferably fresh, but not watery). You can make a calzone with chicken or, for example, a calzone with minced meat and mushrooms. In general, the options can be very diverse; you can use different types of meat, vegetables and seafood.

Calzone recipe: preparation

So, a calzone recipe that is close to the traditional one.

Filling ingredients:

• 200 grams of ham;
• 300 grams of hard cheese + 100 grams of soft cheese;
• 2-4 chicken eggs;
• 5 tablespoons of pureed tomatoes;
• greens (basil and marjoram);
• a little olive oil;
• ground pepper: black and red.

Preparation:

Let's prepare the dough (see above). Roll it out (not too thick) into 4 equal circles.

Grate the hard cheese, then mix with chopped herbs and eggs. Let's add a little salt and pepper. Grate the tomatoes and squeeze them lightly. Add to the cheese and egg mixture. Cut the soft cheese and ham into small cubes and add to the total mass. Let's mix. Grease a baking sheet and place dough circles on it. Grease the dough with oil. Divide the filling into 4 parts and place it sequentially on one half of the dough circle. Cover the top with the second half of the dough. Seal the edges tightly. Brush the top of the calzone with vegetable oil. Place the baking sheet in the preheated oven. The best temperature is 200ºС. Baking time is approximately 20-25 minutes. If the dough is straight, it is better to serve the dish hot or warm. It will be delicious to grease a hot calzone with half a clove of garlic. It is also good to serve tomato sauce and light table wine.

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

Ingredients for Pizza Calzone:

• Wheat flour / Flour - 2 cups.
• Yeast (dry instant) - 1 tsp.
• Salt (to taste)
• Milk - 1 cup.
• Sugar - 1 tsp.
• Chicken egg (yolk for greasing pizza) - 1 pc.
• Olive oil (for dough) - 3 tbsp. l.
• Minced meat (pork + beef for filling) - 400 g
• Rosemary (pinch for filling)
• Parsley (or basil for filling) - 1 bunch.
• Tomato (canned for filling) - 400 g
• Vegetable oil (for frying the filling) - 2 tbsp. l.
• Garlic (for filling) - 1 tooth.
• Mozzarella (for filling) - 125 g
• Onion (for filling) - 1 pc.

Cooking time: 120 minutes

Number of servings: 6

Calzone with chicken

The chicken calzone pizza recipe is very tasty. Everyone in the household eats it with pleasure. It will be suitable for lunch and dinner. You can take it with you to work or outdoors as a hearty snack.

Ingredients:

• Flour - 270 g
• Milk – 150 ml
• Dry yeast - 2 tsp.
• Sunflower oil – 30 g
• Salt - 1 tsp. into the dough, to taste into the filling
• Sugar - 1 tsp.
• Chicken fillet – 300 g
• Tomato – 150 g
• Hard cheese - 100 g
• Tomato paste - 50 g
• Ground pepper - to taste

Preparing chicken calzone:

1. Dissolve yeast and sugar in warm milk, stir, cover with a napkin and leave in a warm place for 10 minutes. Then add salt, pour in sunflower oil and stir. Pour flour into a bowl and pour in the yeast solution.
2. Knead a soft dough that does not stick to your hands, cover with a towel and leave in a warm place for 1 hour. If the dough is liquid, add a little flour.
3. Punch down the rested dough, divide into 3 parts and roll each separately into a round layer, which is greased with tomato paste.
4. For the filling, wash the chicken fillet, boil in salted water until tender, cool and tear into fibers. Grate the hard cheese and cut the tomato into half rings. Place the ingredients on one half of the dough, cover the other and pinch the edges.
5. Place the chicken calzone on a baking sheet with parchment and bake for 45 minutes at 200°C.

Nutritional and energy value:

Ingredients

• milk - 2/3 tbsp.
• yeast - 1 packet (7 or 11 g)
• sugar - half a tablespoon
• olive oil - 3 tablespoons
• wheat flour - 2 tbsp. it was all for the test. and for the filling
• bacon
• bulb onions
• fresh tomatoes
• smoked cheese
• pickled cucumbers
• tomato paste
• fresh basil
• dried rosemary
• Dry oregano, if you can’t live without it. but we can get by, so many of the components were replaced.

Step-by-step cooking recipe

I liked today’s pizza from the brave chef Krion, I looked around the site - the theme has not been developed. Well, I think I'll go get some basil. But first, a few words about the ideology of the dish. If anyone is in a hurry, please go straight to the recipe, starting from step 3.

So, it’s no coincidence that calzones are called “Italian pie.” This is a pizza that is equally delicious hot or cold. And the closed shape makes it easy to put it away in a basket, briefcase, pocket, etc., when heading on the road, to work, on a date, etc. This is your guarantee of a delicious meal at the next stage of your life's journey. There are not many mandatory ingredients - mozzarella and tomato puree, basil, oregano and rosemary. Following the example of krion and on the advice of Venerik, I added onions, replaced canned tomatoes with fresh ones, but as Lana teaches (thanks to her!) I pre-fried all this, like the bacon. We don't need moisture in the pie. So, if you accept this philosophy, let's move on to the recipe.

For the dough, mix 2/3 cup of fresh milk, half a tablespoon of sugar, the entire packet of yeast and leave to start fermentation.

Meanwhile, finely chop and fry the bacon for pizza topping in a small frying pan.

Add 2 cups of flour and 3 tablespoons of olive oil to the fermenting milk-yeast mass, knead the dough and leave to rise.

Remove the fried bacon from the pan and fry the onions and then the tomatoes in the remaining lard, freeing them from excess moisture. Grate the cheese, cut the pickled cucumbers, prepare fresh basil and dry spices. Turn on the oven to preheat at 200C.

Knead the dough well, grease the pizza pan with olive oil to clear your conscience, using, for example, a swab moistened with it to remove makeup, which is very convenient.

Make a pizza base from the resulting excellent dough, place it on a baking sheet and generously cover one half with the filling - bacon, onions, tomatoes, cucumbers, sprinkle fresh and dry spices on top and pour tomato paste on top.

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

In a suitable bowl, mix a little tomato paste and olive oil, add dry spices to taste and generously brush the top of the pizza using a suitable brush.

Bake the pizza for at least 10 minutes and under no circumstances remove it until the crust is completely browned.

Grease the finished pizza with olive oil again and leave it uncut for a while, then with a decisive movement of the roller knife. Well, everyone knows the rest.

Pizza calzone. Step by step recipe

1. You need to prepare the yeast dough in advance.
   I published the recipe – it’s guaranteed to work. Let me remind you, everything is simple there. Sift two glasses 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 of warm water mixed with 2-3 tbsp. olive oil. Knead a soft dough and let it rise. After 45 minutes, stir it and let it rise again. This must be done twice or three times. The panzerotti dough is then ready. Yeast pizza dough
2. 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 them, or a large ball, cutting it into pieces. To give the dish a pleasant piquant taste, we added a little hard cheese to the filling - Parmesan or Grana Padano will do. In addition, a few pieces of slightly spicy pepperoni sausage - a special taste, you won't regret it. Sauce, cheese and sausage for filling
3. Tomato sauce can be prepared ready-made or prepared using tomato pulp or good homemade tomato juice. Remove seeds and skin from a large tomato and grind into a puree. Or use 100-120 ml of tomato juice. Pour 1 tbsp into the frying pan. olive oil, add tomato, a pinch of salt and hot pepper, 0.5 tsp. Sahara. If you have a mixture of dry herbs for Italian dishes, you can add a pinch. Simmer the tomato sauce until it becomes thick.
4. Once the dough has completely risen, divide it in half.
   Form a circle with a diameter of 20-22 cm from each part - geometric accuracy is not required. Stepping back 3-4 cm from the edge, brush the center of the dough with tomato sauce, distributing it evenly. Place 2 slices of pepperoni on top of the sauce. Brush the dough with sauce and add pepperoni
5. For each circle of pizza dough, top the sausage and tomato with half of the prepared mozzarella.
   Sprinkle with grated cheese and a pinch of dry oregano. Top with all the remaining pepperoni. The calzone just needs to be wrapped and baked. All stuffed with cheese, sausage and tomato
6. Fold the dough in half so that the filling is completely covered by the dough and the calzone looks like a crescent. Carefully pinch the edge of the dough in a semicircle, being careful not to tear the dough and prevent the filling from leaking out during baking. To be sure, it’s better to even pinch the dough with an overlap.

To bake a calzone pizza, you will need a baking sheet or a round pizza pan. Grease the pan with olive oil and sprinkle it with a pinch of fine salt. Place both closed pizzas on the oil. Next, using a brush, generously coat the entire dough with olive oil and salt. Next, this is very important, you need to create holes or slits for ventilation. Using the tip of a regular knife, cut through the dough in two or three places - you need small but through holes.

7. There are options when it comes to baking.
   As a rule, authentic recipes allow calzones to be baked at a fairly high temperature. In the “Pompeian” wood-fired oven, in which Neapolitans prefer to bake pizza, the temperature can be over 300 degrees, so the baking time is a few minutes. At home, this is rarely possible, so we heat the oven to 220-230 degrees and bake the pizza, focusing on the readiness of the top of the dough and its color. Wrap the dough and make slits
8. Bake the pizza until the top of the dough is a nice dark golden brown with signs of blush. In the ventilation slots you will notice the filling, which may bubble slightly. If the surface of the dough gets dry, brushing it with a little more olive oil is fine.
9. Once the pizza is ready, remove it from the oven and let it cool for 4-5 minutes. Be careful, the filling contains melted cheese and the dough has absorbed olive oil - they are very hot. Place the calzone on a serving plate. You can add a sprig of basil for decoration. I recommend putting a small gravy boat with tomato sauce on the plate - I like to dip the pizza in the sauce.

Pizza recipes

40 minutes

250 kcal

5/5 (1)

My family really loves pizza. And I wanted to find a version of the dish that I could take with me on the road, to work or on a picnic. Then a friend came to my aid and shared recipes for closed calzone pizza.

Calzone - closed pizza

Calzone step by step recipe. Delicious closed pizza calzone made from yeast dough stuffed with mozzarella and tomato, with the addition of salami sausage

Italian cuisine is primarily associated with world-famous dishes - pasta and pizza in all sorts of variations. In different regions of Italy, pasta is prepared differently, pizzas are special, and in general, cooking differs quite significantly. In the central and southern regions you can find pizza that is not round, but similar to a crescent. This calzone is 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 and 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 could be panzerotti or panzerotto.

A distinctive feature of closed pizza is that all the filling is in a yeast dough shell, and the pizza is brushed with olive oil, then baked or, interestingly, fried. Fried pizza - this name can often be found, it is in Neapolitan traditions. For the most part, different types of pizza differ in the composition of the filling, and little attention is paid to the nuances and features of preparing the dough and the baking itself.

The amazing ease of preparation and popularity of such baked goods has led to the emergence of many recipes and variations, which are often based on local traditions and the availability of ingredients for the filling. The principles of preparing the dough and filling, as well as the baking process, are similar to foccacia recipes, although it is considered a bread, and a calzone may not even be a typical dessert.

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

For the filling, you shouldn’t use everything and a lot. I know people who don’t eat pizza unless it has half a kilo of sausage on it. To fill a closed pizza, you need a little topping, but there 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 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

Closed chicken pizza

• Cooking time:
  65 minutes.
• We will need:
  a kitchen towel, bowls, a silicone brush, a baking sheet.
• Number of servings:
  3.

Ingredients

Cooking steps

1. Let's start by kneading the dough. Mix flour, milk, sugar, yeast, salt and mix.
2. Then add sunflower oil and mix lightly in a bowl.
3. Dust the table with flour, transfer the dough and knead it diligently with your hands.
4. Place our dough in a bowl, cover with a towel and leave warm for 40 minutes.
5. For the filling, cut chicken fillet, tomatoes, mozzarella and mushrooms into thin slices.
6. Place the risen dough on a floured table and use your hands to form a thin cake out of it.
7. Grease half of the flatbread with tomato sauce and lay out our filling in layers: mushrooms, chicken fillet, tomato, cheese. Crush the oregano, cover the filling with the other half of the cake and seal the edges.
8. We heat the oven to 210 degrees and put our pizza in it for 14 minutes. Grease the finished pizza with olive oil.

Video recipe for calzone with boiled chicken fillet

From this video you will learn the whole process of preparing delicious closed pizza. Try it: the tender chicken filling makes the dish amazingly tasty!