Pizza Calzone with Vegetables and Cheese

Pizza 653 Last Update: Feb 23, 2021 Created: Feb 22, 2021 0 0 0
Pizza Calzone with Vegetables and Cheese
  • Serves: 4 People
  • Prepare Time: 45 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
Print

Closed calzone pizza is a great snack and at the same time a great way to find use for products that are left out of business - the remains of cheese, vegetables, herbs.

Ingredients

Directions

  1. Stir in flour and yeast, add water, stir coarsely and set aside. After 15 minutes, add olive oil and salt, vigorously knead a smooth dough, form a ball out of it, put in a bowl, cover with a towel and leave in a warm place for an hour and a half. Knock out the air from the dough, divide it into 4 smaller balls, cover and leave in a warm place for another half hour. The dough can then be used to make the calzone.
  2. While the dough is resting, prepare the filling, which is based on stewed vegetables. I'll make a reservation right away: it's not the exact adherence to the recipe that is important here, but the general technology.
  3. Heat some vegetable oil in a saucepan and sauté the finely chopped onions (or leeks) and garlic over medium heat. Add the diced eggplant and pepper and sauté the whole thing for a few minutes, stirring occasionally. Add tomatoes in your own juice, reduce heat to low and leave to simmer for 30-40 minutes - the main thing is that the vegetables do not burn. Remove the saucepan from heat, season with salt and pepper, add chopped herbs (parsley, basil, cilantro, dill - whichever you prefer) and grated cheese. The amount and type of cheese is up to you, but you should definitely use soft cheese, from mozzarella to cream cheese, to give the calzone filling a stringy texture. Hard cheese will leave a hint of piquancy in the finished dish if the amount is not too large.
  4. Roll out each of the four balls of text to the size of a large plate, place a quarter of the filling on one side of this circle, cover with the other side and pinch the edges to make a closed crescent-shaped pie. It is worth making cuts on its surface - this will release steam, so that the filling will not break out from the inside of the calzone during baking. Bake the calzones for 10-15 minutes at a temperature of 220 degrees - until their surface turns golden (for shine, I smeared it with yolk and milk). Serve immediately hot, although cold calzones are also delicious.

Pizza Calzone with Vegetables and Cheese



  • Serves: 4 People
  • Prepare Time: 45 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Closed calzone pizza is a great snack and at the same time a great way to find use for products that are left out of business - the remains of cheese, vegetables, herbs.

Ingredients

Directions

  1. Stir in flour and yeast, add water, stir coarsely and set aside. After 15 minutes, add olive oil and salt, vigorously knead a smooth dough, form a ball out of it, put in a bowl, cover with a towel and leave in a warm place for an hour and a half. Knock out the air from the dough, divide it into 4 smaller balls, cover and leave in a warm place for another half hour. The dough can then be used to make the calzone.
  2. While the dough is resting, prepare the filling, which is based on stewed vegetables. I'll make a reservation right away: it's not the exact adherence to the recipe that is important here, but the general technology.
  3. Heat some vegetable oil in a saucepan and sauté the finely chopped onions (or leeks) and garlic over medium heat. Add the diced eggplant and pepper and sauté the whole thing for a few minutes, stirring occasionally. Add tomatoes in your own juice, reduce heat to low and leave to simmer for 30-40 minutes - the main thing is that the vegetables do not burn. Remove the saucepan from heat, season with salt and pepper, add chopped herbs (parsley, basil, cilantro, dill - whichever you prefer) and grated cheese. The amount and type of cheese is up to you, but you should definitely use soft cheese, from mozzarella to cream cheese, to give the calzone filling a stringy texture. Hard cheese will leave a hint of piquancy in the finished dish if the amount is not too large.
  4. Roll out each of the four balls of text to the size of a large plate, place a quarter of the filling on one side of this circle, cover with the other side and pinch the edges to make a closed crescent-shaped pie. It is worth making cuts on its surface - this will release steam, so that the filling will not break out from the inside of the calzone during baking. Bake the calzones for 10-15 minutes at a temperature of 220 degrees - until their surface turns golden (for shine, I smeared it with yolk and milk). Serve immediately hot, although cold calzones are also delicious.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.