Mini Baked Calzones
Category: Yeast Breads
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 300ml |
| All-purpose flour | 500g |
| Fresh yeast | 25g |
| Fine salt | 10g |
| Sugar | 1 teaspoon |
| Extra virgin olive oil | 30g |
| Tomato passata | 100g |
| Mozzarella cheese | 60g |
| Cooked ham | 60g |
| Fine salt | to taste |
| Extra virgin olive oil | 10g |
| Mozzarella cheese | 60g |
| Zucchini | 50g |
| Red bell peppers | 50g |
| Eggplant | 50g |
| Carrots | 50g |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 10g |
Instructions:
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Prepare the dough: Start by making the pizza dough. In a large mixing bowl, combine the flour, fresh yeast, sugar, and salt. Gradually add the water and 30g of extra virgin olive oil. Knead the dough for about 10 minutes, until it becomes smooth and elastic. Let the dough rise in a warm place, covered with a damp cloth, for 1 to 2 hours, or until it doubles in size.
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Prepare the filling: While the dough is rising, prepare the filling ingredients. For the vegetable filling, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the zucchini, red peppers, eggplant, and carrots. Sauté the vegetables for a few minutes until they soften slightly. Season with salt and black pepper to taste. Set the mixture aside to cool.
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Prepare the classic filling: For the classic filling, combine 100ml of tomato passata with a drizzle of olive oil and a pinch of salt. Cut the mozzarella into small cubes and drain it well to remove excess moisture. Chop the cooked ham into small pieces.
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Assemble the mini calzones: Once the dough has risen, turn it out onto a floured surface. Roll it out into a rectangular shape about 2mm thick and 18cm wide. Cut the dough into smaller rectangles. Place small mounds of filling in the center of each rectangle, ensuring not to overfill. For the classic calzone, use the tomato, mozzarella, and ham mixture. For the vegetable version, use the sautéed vegetable mixture.
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Shape the calzones: Fold the dough over the filling to form a half-moon shape. Use a pastry cutter or a glass with a 10cm diameter to cut the calzones into neat, rounded shapes. Pinch the edges of the dough to seal the calzones completely, ensuring the filling stays inside during baking.
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Bake the mini calzones: Preheat your oven to 230°C (450°F) with the fan on. Place the mini calzones on a baking sheet lined with parchment paper. Lightly brush each calzone with a bit of olive oil to give them a golden finish. Bake for 10-15 minutes or until the calzones are golden and puffed up.
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Serve: Once out of the oven, allow the mini calzones to cool for a few minutes before serving. Be careful when biting into them, as the filling will be very hot! Serve them warm for the best taste.
These mini baked calzones are perfect as a snack or a light meal, offering a delightful combination of crispy dough and flavorful fillings. They are ideal for lunchboxes, picnics, or a delicious appetizer for your next gathering.
