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Calcioni
Calzoni Pugliesi
Calzoni Pugliesi (baked yeast dough savory pastries filled with onions, anchovy fillets and black olives)
Originated from: Puglia, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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Ingredients

For dough
1 pound home-made or store-bought fresh pizza dough
1/3 cup olive oil (to be incorporated into the dough)

For filling
1/4 cup olive oil
1 1/2 pounds yellow onions (or any other kind of mild onion), sliced
8 anchovy fillets, chopped
10 black olives, pitted and chopped
1/4 cup Parmesan, grated (optional)
1/2 teaspoon pepper
1 teaspoon chilies (optional)

For brushing
about 1/4 cup olive oil




Directions

Allow the pizza dough to rest and double in volume.

Incorporate 1/3 cup of olive oil to the risen bread dough, kneading for about 6 minutes.

Shape into a ball.

Place in a container, cover, and allow the dough to rest while the stuffing is being prepared.

Slice the onions.

Heat the olive oil and saute the onions until soft and golden.

Remove from heat. Add pepper (and chilies if using).

Roll out the dough to about 1/2 inch thick.

Cut a few 3-inch squares (The dough might dry, it's better not to process it all at once).

In the center of each square place some of the fried onions, top with chopped anchovy fillets and chopped black olives.

Fold each square in half to make a rectangle and press the edges with a fork to seal them.

Place the calzoni on a well-greased baking sheet.

Brush the calzoni with olive oil.

Bake in a pre-heated 425 F. degrees oven until done -- about 20 minutes.

Serve warm.














Notes

Photo: Mary Melfi.

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