Asparagus Calzone
Calzone is a classic Italian stuffed pizza, originally from Naples. Asparagus lends a fresh, crisp texture and unique flavor to this variation, offering a light yet satisfying alternative to the traditional meat-filled calzone. The garlic ricotta and mozzarella add a creamy consistency, while the slight sweetness and vegetable freshness of the asparagus create a perfect balance of flavors. This calzone is ideal as a spring or summer dish that is easy to prepare and guaranteed to be a special experience.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, sugar, and dry yeast. Add lukewarm water and olive oil, then knead into a soft, elastic dough. If it's too sticky, add a little flour; if it's too dry, add a little water.
2
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
3
Wash the asparagus, trim the tough ends, and cut into smaller pieces. In a skillet, sauté in a little olive oil for 2-3 minutes, until slightly softened.
4
Mince the garlic finely and mix it with the ricotta, then sprinkle with oregano.
5
Grate the mozzarella and prepare the filling.
6
Turn the risen dough out onto a floured surface and divide it into four equal parts. Roll each part into a circle approximately 3 mm thick.
7
Spread the garlic ricotta on one half of the dough, then top with the sautéed asparagus and sprinkle with grated mozzarella. Make sure to leave about 1 cm of space around the edges for folding.
8
Fold the dough in half to create a half-moon-shaped calzone. Press the edges firmly together, then use a fork to crimp them to prevent the calzone from opening during baking.
9
Brush the top of the calzone with a beaten egg to give it a golden-brown color after baking.
10
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, until the calzone is nicely golden brown.
11
Let it cool slightly, then serve fresh, optionally with extra ricotta or garlic dipping sauce.
