Calzone with salami and mozzarella cheese
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 36 G., saturated fats G., proteins 34 G., carbohydrates 52 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 660, total fat 36 G., saturated fats G., proteins 34 G., carbohydrates 52 G., fiber G., cholesterol mg, sodium mg, sugar G.
A calzone is a crescent-shaped pizza topped with various fillings—cheese, ham, meat, tomatoes, and other ingredients. Typical of central and southern Italy, calzones were traditionally made with cheese and sun-dried tomatoes, and later, salami was added. The current recipe calls for a rectangular calzone filled with mozzarella, salami, traditional Italian marinated vegetables, and provolone cheese. It's a great option for a filling and delicious appetizer.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 2 large eggs
- 1/4 cup chopped parsley
- 1 teaspoon grated lemon zest
- 110 g crumbled low-fat mozzarella
- 400 g chilled pizza dough
- 110 g salami slices, cut into strips
- 1.5 tbsp. jardiniers (marinated vegetable mixture), drain liquid
- 110 g of sliced provolone cheese
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Recipes with similar ingredients: eggs, parsley, lemon zest, mozzarella cheese, yeast dough, salami, jardiniere, provolone cheese
Cooking the dish according to the recipe:
- Place a baking sheet upside down in the oven and preheat to 200°C. In a small bowl, whisk together the eggs, parsley, and lemon zest. Pour half the egg mixture into a medium bowl and fold in the mozzarella. Reserve the remaining half of the egg mixture for brushing the dough.
- Turn another baking sheet upside down; line it with parchment paper and brush with olive oil. Roll out the dough on the parchment paper and form it into a 22 x 30 cm rectangle. Spread the mozzarella mixture on half the dough, leaving a 2.5 cm border around the edges. Top with salami, then marinated vegetables and provolone. Fold the dough in half, covering the filling with the other half. Pinch the edges shut and slit the top of the dough in several places with a knife.
- Transfer the calzone, along with the parchment paper, to a hot baking sheet and bake for 15 minutes. Remove from the oven and brush with the remaining egg wash, then continue baking until golden brown, another 5 to 10 minutes. Let rest for 5 minutes, then cut into pieces.
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