Italian Prosciutto Calzone
Calzone is a classic Italian stuffed pizza originating from Naples. The prosciutto version is one of the most authentic, as the combination of prosciutto and Parmesan is a cornerstone of traditional Italian cuisine. This recipe is a perfect choice for a classic yet special Italian dinner.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large mixing bowl, add the salt, and mix well. This helps to achieve a consistent texture in the dough.
2
Dissolve the yeast in lukewarm water, then add it to the flour. Pour in the olive oil and begin to combine the ingredients to form a dough.
3
Knead the dough until it is smooth and elastic. If it's sticky, add a little flour, but not too much, as it can 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
Meanwhile, finely chop the garlic and mix it with the tomato sauce and oregano.
6
Once the dough has risen, punch it down on a floured surface, divide it into 4 equal parts, and roll each part into a circle.
7
Thinly spread the tomato sauce on half of each dough circle, being careful to leave the edges free.
8
Place the grated mozzarella on top of the tomato sauce, then evenly distribute the thinly sliced Prosciutto.
9
Sprinkle with freshly grated Parmesan cheese and chopped fresh basil.
10
Fold the dough in half, press down the edges, and then use a fork to firmly crimp the edges to prevent them from opening during baking.
11
Place the calzones on a baking sheet lined with parchment paper, then brush with beaten egg to achieve a beautiful golden-brown color.
12
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.
13
Let the finished calzones rest for a few minutes before serving warm.
