Ham and mozzarella calzone

Ingredients for 4 portions

• 500 gPlain flour
• 2 tspDried yeast
• 1 tspSalt, for the dough
• ≈ 300 mlWater, lukewarm
• 2 tbspRapeseed oil, for the dough
• 200 gCrushed tomatoes
• 1 cloveGarlic, finely chopped
• 1 tspOregano, dried
• to tasteSalt, for the sauce
• 200 gHam, in strips
• 400 gMozzarella, diced
• 1 tbspRapeseed oil, for the tray and brushing

Method

1. Mix the flour, dried yeast and salt in a large bowl. Add the lukewarm water and oil and knead for about 10 minutes, until smooth and elastic.
2. Cover the bowl and leave the dough to rise somewhere warm until doubled, about 1 hour.
3. Meanwhile, mix the crushed tomatoes with the garlic, oregano and a pinch of salt.
4. Cut the ham into strips and dice the mozzarella.
5. Heat the oven to 220 °C. Divide the dough into four and roll each piece out into a round about 25 cm across.
6. Spread the tomato sauce over one half of each round, leaving a 2 cm border. Top with the ham and mozzarella, fold the other half over and pinch the edges firmly to seal.
7. Place the calzones on an oiled baking tray, brush them with the rest of the oil and cut a small slit in the top of each to let the steam out.
8. Bake in the middle of the oven for 18–20 minutes, until golden brown.
9. Leave to rest for 5 minutes before serving; the filling is very hot.

More recipes

• Ham and cheese tart (tarta de jamón y queso)1 h 10 · ≈ $ 3.950/port.
• Ham and cheese empanadas55 min
• Capeletis a la caruso – cappelletti in a cream sauce with ham and mushrooms30 min
• Sorrentinos with tomato sauce35 min