The ideal ingredients for a number of turnovers for 4 people:

[Dough]
500 grams of flour 00
100 cl of olive oil for the dough
1 packet of yeast
1 potato boiled

[Filling]
500 grams of mozzarella
200 g of tomato sauce
250 cl of water
Salt and pepper to taste

*** No directions are given on how to prepare the "calzone" in "Libro di Cucina"/Italian Wikibooks. Calzone can be fried or baked.



A fried calzone

The panzerotto, also called calzone, is composed of an envelope of dough from pizza, processed and made ​​similar to a croissant, stuffed inside it with mozzarella cheese and tomato and then fried in olive oil or baked.



Variants

In its variants the filling consists of sweet jam , cottage cheese or nutella . As a variation of salt, however, you can always use a filling of ricotta stuffed with peppery salami, cut into dice.

"The calzone (which is called different names depending on the regional punch or panzerotto)is a type of dish delicatessen, closed in on itself, shaped like a crescent. It is a typical product of the regions of the central - southern Italy. It is prepared with the same dough to create a normal pizza, and is called panzerotto especially in Puglia (excluding the province of Lecce in which it is called calzone), unlike other regions in the prevalence of the center-south of Italy (Lazio, Abruzzo, Molise, Campania, Basilicata, Calabria and Sicily) to distinguish it from many types of baked calzone. At Naples, where he is also very common, is simply called fried pizza, while the term calzone indicates the calzone in the oven and the name panzerotto (or panzarotto said in Naples), is instead used to indicate the simple large croquettes potatoes. There are many variations to the filling of the original panzerotto Apulian known is the filling with the addition of olives, pitted, the anchovies, the onion and capers. The panzerotto stemmed from the traditional cuisine of Puglia's poorest, with the remainder of the dough when the bread was baked crescents with these little pieces of cheese and tomatoes. Today it is found in all the windows of bars and menus of pizza and, often, of the restaurants. The typical Apulian panzerotto is stuffed with tomato and mozzarella , can be baked or fried in ' oil extra virgin olive oil. The product to be tasted to be fully eaten hot. Can be regarded as a classic example of a deli as a dessert atypical. The panzerotto, intended as a main course, is in fact a real savory dish consisting of a casing of dough from pizza , processed and made ​​similar to a croissant , stuffed inside it with mozzarella cheese and tomato or with cottage cheese and bacon and then fried in olive oil or baked. It should be noted that we must distinguish the calzone from panzerotto well as the type of cooking and dough (the calzone is made ​​with the same dough used to make bread, then submit it to rise and baked, while the panzerotto is fried in abundant seed oil) also for the size, because a calzone is a real "pizza" from 33 cm in diameter closed again in half, while for the panzerotto is used half the dose of pasta that is necessary to make a calzone, finally obtaining a kind of ravioli medium size. In Naples, calzone (the classic), is designed with cracklings and cheese. In his sweet variations, which usually is consumed during the festivities of Carnival, the filling is made ​​jam , cottage cheese or cream praline and composed of Montella chestnuts , cover with icing sugar. In this case, turns out to be very good also the pastry in place of the bread dough, lighter. It is cooked in the oven or fried. As a variation of salt, however, you can always use a filling of ricotta stuffed with peppery salami, cut into dice." Image & Notes, courtesy of Italian Wikipedia, machine translation.

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