Flow rate
Second courses
Duration
40 minutes
Difficulty
Medium difficulty
Ingredients
- 15 g of brewer's yeast
- 180 ml of warm water
- 1 teaspoon sugar
- 500 g of 00 soft wheat flour
- 100 g of Losa Occelli®
- 150 ml of tomato puree
- Oregano to taste
- Extra virgin olive oil to taste
- Salt to taste
Preparation
Few people don't like calzone: some even prefer it to pizza. Here's a simple, but very tasty and delicious version, with a filling made of tomato sauce and stringy Losa Occelli®!
Procedure
Start by preparing the dough: first dissolve the brewer's yeast in the water, together with the sugar.
Place the flour in a large bowl or on the work surface and, after forming a fountain, pour the dissolved yeast in the center, also adding a spoonful of oil and a pinch of salt. Knead everything well, so as to obtain a compact dough with an elastic consistency. Then leave it to rise in a warm place for at least an hour, after having covered it with a cloth.
Meanwhile, dice the Losa Occelli® and season the tomato puree with oregano, also adding a little oil.
Once the leavening time has elapsed, take the dough, roll it out with a rolling pin on the work surface and cut out discs that are as equal in size and thickness as possible.
Place a little sauce and the diced Losa on top of each disc of pasta (without reaching the edges), then close in half, taking care to seal the edges well to prevent the dough from opening during cooking.
Finally, brush the calzones with a little oil. Then cook them in a preheated oven at 180°C, for about 15-20 minutes.
If you don't have time to prepare the dough at home, buy ready-made bread dough.
The basic filling of the calzone can be enriched by adding other ingredients of your choice, according to personal tastes: ham, chopped sausage, salami, spinach, etc.
