Buckwheat Calzone
Calzone is a classic Italian stuffed pizza originating from Southern Italy. This buckwheat version offers a healthier alternative, rich in fiber and easier to digest than traditional wheat flour varieties. This recipe is a perfect choice for those looking to enjoy a healthier pizza while savoring authentic Italian flavors.
Ingredients for this recipe
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Preparation Steps
1
Sift the buckwheat flour and wheat flour into a large mixing bowl. Add the salt and mix. This helps to achieve an even consistency in the dough.
2
Dissolve the yeast in the warm water, then add it to the flour mixture. Pour in the olive oil and begin to combine the dough.
3
Knead the dough until it is smooth and elastic. If it is sticky, add a little flour, but not too much, as it may dry out the dough.
4
Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5
Punch down the risen dough on a floured surface, then divide it into 4 equal portions and roll each into a circle.
6
Mix the tomato sauce with the crushed garlic and oregano. Spread a thin layer of the sauce over half of each dough circle, being careful to leave the edges free.
7
Sprinkle the grated mozzarella and sliced ham over the sauced portion of the dough.
8
Fold the dough in half, press down the edges, and then use a fork to seal them tightly, preventing them from opening during baking.
9
Place the calzones on a baking sheet lined with parchment paper. Brush with beaten egg to give them a beautiful golden-brown color.
10
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.
11
Let the baked calzones rest for a few minutes before serving warm.
