Cannellini Bean Calzone
The calzone originates from Naples and is a stuffed version of traditional pizza. The original version mostly contained tomato and cheese filling, but in modern gastronomy, there are countless variations. This cannellini bean version is an exciting twist on the classic recipe, which gives the dish a special texture and rich flavor. The crispy dough and creamy cannellini beans are a perfect combination that will appeal to both vegetarians and meat lovers.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, sugar, and dry yeast. Add the lukewarm water and olive oil, then knead until you have 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
Meanwhile, rinse the cannellini beans, then cook them in lightly salted water for 5-6 minutes, until slightly softened. Drain and let cool.
4
Mince the garlic finely, then mix it with the precooked cannellini beans and oregano. Grate the mozzarella cheese.
5
Turn the risen dough out onto a floured surface and divide it into four equal portions. Roll each portion into a circle about 3 mm thick.
6
Place the seasoned cannellini beans on one half of the dough and sprinkle with the grated mozzarella. Make sure to leave about 1 cm of space around the edges for folding.
7
Fold the dough in half to create a half-moon-shaped calzone. Press the edges firmly to seal, then press with a fork to ensure they don't open during baking.
8
Brush the top of the calzone with a beaten egg to give it a golden-brown color after baking.
9
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the calzone is nicely golden brown.
10
Let it cool slightly, then serve fresh, possibly with extra garlic dipping sauce.
