Closed pizza calzone - 7 cooking recipes

Choose excellent, proven calzone recipes at bestrecipes24.com. Try options with various mushrooms, ham, salami, meat products, poultry, herbs, bell peppers, sun-dried tomatoes, and hard cheeses. Appreciate the beauty and unique flavor of Italian cuisine with a closed calzone pizza.

Calzone can be made using puff pastry, yeast or yeast-free dough. Yeast dough is fluffy and airy. But the fresh one is more crunchy and crumbly. Be sure to keep the dough in a warm room before starting cooking. Preferably without drafts. If the dough was stored in the freezer, make sure it is completely defrosted.

Interesting recipe: 1. Squeeze out the mozzarella head and chop into cubes. Cut hard cheese into slices.2. Wash the champignons, finely chop into thin slices.3. Roll out the dough into a thin layer, shape into a circle.4. Grease half of the circle with tomato sauce, leaving 1 cm from the edge. Place mozzarella, ham (or other meat component) on top, sprinkle with oregano, champignons, cover everything with slices of hard cheese and thin slices of tomato (if any, then sun-dried tomatoes).5. Fold the calzone in half. Pinch the edges (it looks like a large cheburek).6. Brush the pie with beaten egg for a shiny crust.7. Bake in an oven preheated to 250 degrees for 15 minutes.

Helpful tips:• You can use poultry fillet, minced meat, or any meat delicacies in the calzone. Grated onions and finely chopped spicy herbs will help make it richer.• To save money, hard cheese can be replaced with sausage. A regular calzone may “leak” when exposed to high temperatures.• During the baking process, the calzone may swell greatly. This is a normal process. Before the oven, you can prick the top with a fork or make a small cut.