Mini-calzone with ham & mozzarella

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Molino Soncini Cesare Red Pizza Line flour500g
extra-virgin olive oil 30g
beer yeast25g
saltas needed

Ingredients for the filling/topping

ham, mozzarella or caciocavallo cheese, salt as needed, extra-virgin olive oil


To make the dough: break the yeast into 100 grams of tepid water and let it melt. Spread the flour out on a board, and pour the melted yeast, the oil and a little salt into the middle. Work it for fifteen minutes at a rapid speed (if working by hand, five if using a dough maker), adding as much water as necessary to create a homogenous and well-worked dough. Place the dough into a large pot, cut a cross shape into the surface, and then brush it with a tiny quantity of oil. Cover and leave it to rise in a barely-warmed oven. After about two hours, the dough will have doubled in volume. Work the dough again on the floured board, and then divide it into four equal pieces. Leave to double again in size, or for around two hours.
Cut the mozzarella into cubes, and mix them well with the oil, ham and a little salt. Roll the dough pieces out on the board into rectangles of about 18cm (they should be 2mm thick), and place small quantities of the mix into the centre of each rectangle. Cut around each quantity a piece of dough about 10cm wide (with a pasta-cutter or a cup), and using the edge of a fork seal its edges. Lightly brush each with oil, and place in an oven pre-heated to 230°C for 10/15 minutes. Serve warm.


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