Calzone Napoletano
Calzone Napoletano
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Category
pizza
Servings
4
Prep Time
60 minutes
Cook Time
30 minutes
Calzone Napoletano, is a Neapolitan specialty of leavened pizza dough stuffed with ricotta cheese and salame or cooked with well-drained fiordilatte mozzarella.
The filling is the same as the pizza fritta, which is deep-fried into the oil. The only difference here is that Calzone Napoletano is baked in the oven.
Here is how to prepare this recipe for a very soft dough result.
For the dough, take a look at the Neapolitan-style pizza recipe.
Ingredients
-
150 gr (5 oz) of fiordilatte cheese
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60 gr (2.1 oz) of grate Parmiggiano Reggiano Cheese
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150 gr (5 oz) of Salame Italiano
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500 gr (17 oz) of ricotta cheese
-
200 gr (7 oz) of tomato sauce
Filling
Directions
Filling
Put the ricotta, diced salame, mozzarella, pepper, and grated Parmesan in a large bowl and mix all the ingredients well.
Take 250 grams of dough for each person and flat it.
Stuff it by placing the filling on one side with a spoon. Then close the calzone by squeezing the edges well.
Put the calzones on a baking sheet with parchment paper and let them rise for at least 30 minutes so that the leavening resumes. Cover with tomato sauce with a spoon and a drizzle of oil.
Put in a static oven preheated to 220 ° for 10 minutes, then lower to 180 ° for another 20 minutes. Remove the Neapolitan calzone from the oven and serve it immediately!
Use our Pizza cutter for perfectly sliced in half!
Buon appetito