Time: 50 min.
Complexity: easily
Servings: 4

Closed pizza - detailed recipe.

Ingredients:

• 110 g mortadella (cooked sausage), cut into 1 cm pieces
• 110 g prosciutto cotto (cooked ham), cut into 1 cm pieces
• 110 g salami, cut into 1 cm pieces
• 1 pack (425 g) low-fat ricotta
• 1 tbsp. coarsely grated mozzarella
• 1 tbsp. parmesan cheese
• 4 lightly beaten eggs
• 1 pack (500 g) frozen puff pastry (2 sheets), or any other

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mortadella sausage, ham, prosciutto, puff pastry, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, salami

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Preparation:

Step 1
• In a medium bowl, combine the mortadella, prosciutto, salami, ricotta, mozzarella, Parmesan, and three eggs. Mix with a rubber spatula.
  
  Defrost the dough. Lay out one sheet of dough and roll it out with a rolling pin until it's slightly flatter. Position the dough so one corner is facing you, and spoon the filling onto the half of the sheet closest to you. Brush the edges with some of the remaining egg. Fold the far corner over the filling.
  
  Form a border by folding the edges over with your fingers or pressing them with the tines of a fork to create a closed, triangle-shaped calzone pizza.
Step 2
• Preheat oven to 205°C.
  
  Place the pizza on a parchment-lined baking sheet and brush the outside with the remaining egg. Make slits in the surface to allow steam to escape. Repeat with the remaining dough sheet and toppings.
  
  Bake for 30 minutes, or until the dough is set and golden brown. Let rest for 10 minutes before slicing.

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