For 4 persons:

For pastry crust
600 grams (about 1 1/3 pounds) of bread [yeast] dough

For filling
100 grams (abut 3 1/2 ounces) of ham [prosciutto cotto]
200 grams (about 7 ounces) Ricotta
1 egg
100 grams (about 3 1/2 ounces) Mozzarella
50 grams (about 1 2/3 ounces) grated Parmesan cheese
salt to taste

a little flour (for dusting baking pan)

Ingredienti (Original Italian Text)
Per 4 persone:
600 g. di pasta da pane

100 g. di prosciutto cotto
200 g. di ricotta
1 uovo
100 g. di mozzarella
50 g. di parmigiano grattugiato
sale quanto basta

poca farina

Dice the mozzarella prosciutto.

Place the ricotta in a bowl and mix it a little; when softens, add the mozzarella, ham, whole egg and 50 g. grated Parmesan cheese.

Salt lightly.

Roll out the dough to a thickness of about 5 mm, giving it a round shape.

Fill the dough with the mixture and fold it in two.

Close well at the edges to prevent the filling from coming out.

Flour a baking pan, place the calzone on it and bake in oven at 200 C degrees for about half an hour.



Preparazione (Original Italian Text)

Tagliare a dadini la mozzarella e il prosciutto in tante striscioline. Lavorare in una terrina la ricotta: quando s'ammorbidisce, unire la mozzarella, il prosciutto, un uovo intero e 50 g. di parmigiano grattugiato. Salare leggermente. Stendere la pasta in una sfoglia di forma circolare dello spessore di circa 5 mm.; riempire la sfoglia con il composto e ripiegarla in due. Chiudere bene ai bordi per evitare che il ripieno durante la cottura esca. Infarinare una piastra, disporre il calzone e passare in forno a 200 C per circa mezz'ora.

The following text comes from the Italian Wikipedia (Google machine translation): "The baked calzone is a culinary specialty original Bari cuisine and Neapolitan cuisine derives from Bari to focaccia and pizza: the variations are virtually hundreds since spreading in Italy and abroad have adopted the local recipe ingredients characteristic of several localities. This type of calzone you always cook in the oven: wood and powered by different types of energy. The calzone more common in Apulia, the size of a normal cake is made ​​with a circular sheet that wraps around a filling of oil spaghettini or capellini, inserted in the calzone a few minutes after they are cooked and drained, onion, anchovies, capers and olives. The variants include fillings of fish fillets, ground meat, mozzarella , ricotta cheese and more; variants include those tubular and rectangular shape. The calzone more common in Campania is made ​​with the same dough as the pizza and has a filling with provolone , grated cheese, cottage cheese and salami. You can think panzerotto as a small calzone. Various types of baked calzone can be tasted in many pizzerias of Bari and Naples............ (Original Italian Wikipedia text)Categorie: Ricette regionali-PugliaRicette regionali-Campania. Calzone al forno col sugo Il calzone al forno una specialit gastronomica originaria di cucina barese e cucina napoletana derivando dalla focaccia alla barese e pizza napoletana: le varianti sono praticamente centinaia poich diffondendosi in Italia e all'estero le ricette locali hanno adottato ingredienti caratteristici delle pi disparate localit. Questo tipo di calzone si cuoce sempre nel forno: a legna o alimentato dai vari tipi d'energia.... N.B. This particular style of "calzone" is very similar to Molise's savory cheese-stuffed "fiadone" except it uses a lot fewer eggs. Photo: Mary Melfi.

Back to main list