Classic Cheese Calzone
Dive into the heart of Neapolitan tradition with this classic cheese calzone, a true symphony of Italian flavors. This folded pizza reveals a generous heart where mozzarella, ricotta, parmesan, and provolone blend in perfect harmony to create an unforgettable taste experience. Its homemade dough, carefully prepared and left to rise for one hour, offers an airy and crispy texture that deliciously contrasts with the melting filling. Each step, from kneading to shaping, is explained simply to guarantee perfect results even for beginner cooks. The carefully selected cheeses ensure a perfect balance between creamy, stringy, and pronounced flavor. This classic cheese calzone transports you directly to Italy with its authenticity and simplicity. Perfect for a family meal or with friends, it will delight all palates with its generosity and intense flavors.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the dough: dissolve yeast and sugar in warm water, let foam for 10 minutes. Mix flour and salt, make a well and pour in the yeast mixture and oil. Knead for 8-10 minutes until you get a smooth and elastic ball. Cover and let rise for 1 hour.
- 2
Prepare the filling: drain and cut mozzarella into small cubes. Gently mix all cheeses with pesto and oregano. Season moderately.
- 3
Shape the calzones: degas the dough and divide into 4 parts. Roll each ball into an 18cm circle. Spread the filling on one half, leaving 2cm border. Fold and carefully seal the edges.
- 4
Baking: preheat oven to 200°C. Brush calzones with egg yolk. Bake for 20-25 minutes until golden brown. Let rest 5 minutes before serving.
- For more digestible dough, let it rise in the refrigerator overnight
- Drain cheeses well to prevent them from making the dough soggy
- Customize with mushrooms or spinach for more flavors
- Preferably use semi-hard cheeses for better melting
- The baking sheet should be preheated for a crispier bottom
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