Calzone made with shortcrust-free dough: crispy, light, and very easy. It can be filled as desired; in the proposed version it is filled with feta, tomato, and rosemary. Great as an appetizer or quick dinner.
Combine flour, oil, water, and salt and knead until you get a smooth dough ball.
Cover the dough ball and let it rest for 30 minutes.
Roll the dough out very thin on a floured surface.
Spread the filling over half of the sheet (feta, tomato, and rosemary or other filling of your choice).
Fold into a half-moon shape to form the calzone, sealing the edges well.
Brush the surface with extra virgin olive oil.
Bake in a preheated oven at 180°C for 25-30 minutes, until golden and crisp.
Remove from the oven and let cool for a few minutes before serving.
Oven
Work surface
Rolling pin
Pastry brush
Approximate times: 10-15 minutes active preparation plus 30 minutes resting time; baking 25-30 minutes. Many filling options are possible according to taste.
Italia, Toscana
| Energy (kcal) | 192.82 |
| Carbohydrates (g) | 29.61 |
| of which Sugars (g) | 2.6 |
| Fat (g) | 5.11 |
| of which Saturates (g) | 3.35 |
| Protein (g) | 8.27 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.51 |
