Stuffed Mini Calzones
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/stuffed-mini-calzones
Total time
2 Hours
40 Minutes
Baking/cooking time
20 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 12 mini calzones
| For the dough: | ||
| 500 | g | Miscela per pizza |
| 280 | g | lukewarm water |
| 25 | g | extra virgin olive oil |
| For the filling: | ||
| q.s. | extra virgin olive oil | |
| q.s. | salt | |
| 1 | courgette | |
| 400 | g | mozzarella |
| ½ | onion | |
| q.s. | sliced ham | |
| q.s. | oregano | |
| q.s. | olives | |
| q.s. | capers | |
| q.s. | anchovies | |
| 400 | g | tomato passata |
Preparation
- To prepare the calzones, place the Pizza Mix, lukewarm water and olive oil into the bowl of a stand mixer. Knead for approx. 10 minutes, until the dough is smooth and elastic. Of course, you can also knead the dough by hand.
- Shape the dough into a ball, place it in a bowl, cover, and leave to rise in a warm place until doubled in size (this will take about 1 hour and 30 minutes).
- Meanwhile, wash and trim the courgette, cut it in half lengthwise, then into slices about 2–3 mm thick.
- Heat a frying pan with a little olive oil and sauté the courgette slices for a few minutes over high heat, stirring occasionally. Season with salt and set aside to cool.
- Dice the mozzarella and thinly slice the onion. Pour the tomato passata into a small bowl, add oregano to taste and stir.
- Once the dough has doubled in volume, divide it into 12 equal pieces. Shape each piece into a smooth ball, cover with a clean tea towel, and let rest for 30 minutes.
- Preheat the oven to 190°C (conventional setting). After resting, roll out each ball into a circle about 20 cm in diameter.
- Spread tomato passata over half of each circle, leaving the edges free. Top with diced mozzarella and your chosen ingredients – for example, courgettes and onions, capers, anchovies, olives or ham.
- Fold each disc in half to form a half-moon shape and press the edges firmly to seal. Place the mini calzones on a baking tray lined with baking paper.
- Spoon a little tomato passata on top of each one, sprinkle with oregano, and bake at 190°C for 20–25 minutes, until golden brown. Remove from the oven and enjoy warm, served with extra hot tomato sauce on the side.
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In collaboration with @passionecooking
Miscela per pizza
Viva la pizza! Nel Pizza Mix del Molino Merano trovate le più pregiate farine di grano tenero e di grano duro e il lievito madre, in un incontro tipicamente italiano! Il risultato: una pizza aromatica e digeribile. Aggiungere semplicemente acqua e un po' di olio d'oliva all'impasto.Ricetta:Focaccia
500 g
€2.45
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