To make it easier for you to cook Italian calzone pies, use ready-made yeast dough for buns or bread, and minced meat from raw sausages is suitable for filling. Just remove the natural casings from the pork sausages and fry the meat with Italian seasoning to make it even more flavorful. Then a mixture of grated cheeses – ricotta, mozzarella and parmesan is added to the meat filling, and you just have to collect the pies and bake them. Calzone tastes the most, dipping in warm marinara sauce. His recipe is also presented below.
Time: 3 hours 40 min
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 whole frozen dough balls for buns
- 1 tbsp. l butter
- 1 whole medium onion, diced
- 450 gr raw pork or Italian sausages without shells
- 0.5 tsp italian seasoning
- 1/4 tsp red pepper flakes
- 425 gr. whole milk ricotta
- 1.5 tbsp. grated mozzarella
- 0.5 tbsp. grated parmesan
- 2 tbsp. l chopped fresh parsley
- 0.5 tsp salt
- Black pepper
- 2 whole eggs + 1 whole egg, beaten
- Premium flour, for work
- Olive oil
- 3 to 4 whole cloves of minced garlic
- 1 whole small onion, chopped
- 0.5 tbsp. white wine (or chicken stock)
- 3 cans of 425 gr. canned grated tomatoes
- Pinch of sugar
- Fresh parsley leaf
- Fresh basil leaves
- Put the bun dough on a baking sheet and defrost. Cover with a kitchen towel and let rise for 2-3 hours.
- Preheat the oven to 200 ° C.
- Melt butter in a large skillet over medium heat. Add onions and fry for a couple of minutes. Add minced meat and sauté, stirring and breaking it into pieces. Add Italian seasoning and red pepper flakes. Put out of the pan, cool on a plate.
- In a separate bowl, combine ricotta, mozzarella, parmesan, salt, a little black pepper, parsley and 2 eggs.
- When the meat has cooled, mix it with the cheese mixture and set aside.
- When the dough unfreezes and rises, roll each blank on a lightly floured surface into paper-thin circles. Lay out 3-4 tbsp. l toppings on half of each round of dough. Fold half the dough over the filling and squeeze the edges to seal.
If you prefer large calzones, take the bread dough and use from one quarter to one third of each piece for one pie.
- Lubricate the surface of each kalzone with a beaten egg and bake until golden brown, 10-13 minutes. Serve calzone with warm marinara sauce.
Pour 1 tbsp. l olive oil in a pan and heat over medium heat. Add the garlic and chopped onion and mix.
Now add the wine (or chicken broth), mix, scraping adhered pieces from the bottom of the pan. Cook until the liquid has evaporated in half.
Add the grated tomatoes and mix. Add salt, black pepper to taste and a pinch of sugar. Reduce heat to low and simmer for 30 minutes.
Toward the end of cooking, chop fresh parsley and basil and add them to the sauce, mixing to evenly distribute.