Calzoni (Filled Pizza)
Prepare to embark on a delightful culinary adventure with these irresistible calzoni, also known as filled pizzas. This recipe offers a versatile canvas for your creativity, allowing you to experiment with an array of fillings such as bell peppers, mushrooms, and leftover meats. With its golden, crispy exterior and savory, cheesy interior, these calzoni are sure to become a family favorite. Let’s dive into this step-by-step guide to creating these delicious pockets of goodness.
Ingredients
For the Dough:
- Active dry yeast: 2 1/2 teaspoons
- Sugar: 4 teaspoons
- Warm water: 3/4 cup
- Milk: 1 cup
- Egg: 1 large
- Unbleached all-purpose flour: 3 3/4 cups
- Salt: 1 1/2 teaspoons
For the Filling:
- Garlic: 1 clove, minced
- Olive oil: 1/4 cup
- Mozzarella cheese: 12 ounces, shredded
- Tomatoes: 2 cups, chopped (drained canned Italian plum tomatoes work wonderfully)
- Parmesan cheese: 2 to 3 tablespoons, grated
- Fresh basil leaves: 1/4 cup, chopped
- Salt: To taste
For the Egg Wash:
- Egg: 1, beaten
- Water: 1 tablespoon
Instructions
Step 1: Prepare the Dough
- In a small bowl, stir the active dry yeast and sugar into 3/4 cup of warm water. Let the mixture stand until it becomes foamy, about 5 to 10 minutes. This step ensures that your yeast is active and will help your dough rise beautifully.
- Whisk in 1 cup of milk and 1 large egg into the yeast mixture. This adds richness and moisture to your dough.
- In a large bowl, mix together 3 3/4 cups of unbleached all-purpose flour and 1 1/2 teaspoons of salt. Create a mound of flour with a large well in the center. This well will serve as the vessel for incorporating your wet ingredients.
- Gradually pour the yeast mixture into the well, working the flour from the inside of the well into the liquid using your fingers. Continue until the flour is absorbed, adding 1 tablespoon of water if needed to achieve a smooth dough.
- Knead the dough on a lightly floured surface for 10 to 15 minutes, until it becomes soft, velvety, strong, and elastic. This process develops the gluten, giving the calzoni their wonderful texture.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 2 hours. The dough needs to rest and expand to achieve a perfect, airy texture.
Step 2: Prepare the Filling
- While the dough is rising, warm 1 clove of minced garlic in 1/4 cup of olive oil in a small, heavy skillet over low heat. Allow the garlic to infuse the oil for 4 to 5 minutes, creating a fragrant base for your calzoni.
- In a separate bowl, combine 12 ounces of shredded mozzarella cheese and 2 cups of chopped tomatoes. You can use drained canned Italian plum tomatoes for a rich and flavorful filling.
- Stir in 2 to 3 tablespoons of grated Parmesan cheese and 1/4 cup of chopped fresh basil leaves. Season the mixture with salt to taste. This blend of cheeses and herbs will add depth and complexity to your calzoni.
Step 3: Shape and Fill the Calzoni
- Once the dough has risen, punch it down and knead it briefly on a lightly floured surface. Cut the dough into 6 to 8 pieces, each about 4 ounces (110 grams).
- Shape each piece into a ball, then flatten it with your hand. Roll each flattened ball with a rolling pin into an oval about 1/4 inch thick. This will be the base for your calzoni.
- Place 1 1/2 to 2 ounces (approximately 1/3 cup) of the cheese and tomato mixture in the center of each dough oval. Sprinkle a little Parmesan, basil, and salt on top of the filling for added flavor.
Step 4: Seal and Bake
- Mix 1 beaten egg with 1 tablespoon of water to create an egg wash. Brush the egg wash around the edge of each dough oval.
- Fold each oval in half, pressing the edges together with your fingertips to seal the calzoni. This creates a pocket that will hold your delicious filling.
- Brush the tops of the calzoni with the garlic-infused olive oil for a golden, flavorful crust. Place the calzoni on an oiled baking sheet, ensuring they have enough space to expand as they bake.
- Preheat your oven to 450°F (230°C). Bake the calzoni for 20 to 25 minutes, or until they are golden brown and crisp on the outside. The aroma of baking calzoni will be irresistible!
- Once baked, brush the calzoni again with the garlic-infused oil and serve them hot. Enjoy the crispy, cheesy, and savory delights that you’ve just created.
Tips and Variations
- Creative Fillings: Feel free to experiment with different fillings such as sautéed mushrooms, bell peppers, or leftover meats. The possibilities are endless!
- Make Ahead: You can prepare the dough and filling in advance. Simply refrigerate the dough and filling separately and assemble the calzoni when ready to bake.
- Freezing: These calzoni freeze beautifully. After baking, let them cool completely before freezing. Reheat in the oven for the best texture.
Enjoy making these calzoni, and savor the delightful combination of crispy dough and flavorful filling! 🍕✨
