Mushroom and Bacon Calzone
Calzone originally comes from Southern Italy and became popular as a stuffed pizza variation. The mushroom and bacon filling, seasoned with oregano, evokes classic Italian flavors and is a perfect choice for weekend family lunches or a quick 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 smooth and even dough.
2
Dissolve the yeast in the warm 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 becomes smooth and elastic. If it's sticky, add a little flour, but be careful not to add 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 it has doubled in size.
5
Meanwhile, dice the bacon into small cubes, thinly slice the mushrooms, and finely chop the garlic.
6
In a skillet over medium heat, cook the bacon until crispy. Add the mushrooms and garlic. Sauté for a few minutes, until the mushrooms soften and their moisture evaporates.
7
Once the dough has risen, punch it down on a floured surface, divide it into 4 equal portions, and roll each portion into a circle.
8
Mix the tomato sauce with the oregano, then thinly spread it over half of each dough circle, leaving the edges clear.
9
Sprinkle the grated mozzarella over the tomato sauce, then distribute the sautéed bacon and mushroom mixture on top.
10
Fold the dough in half, pressing down the edges to seal. Use a fork to crimp the edges tightly, preventing them from opening during baking.
11
Place the calzones on a baking sheet lined with parchment paper, then brush them with beaten egg to give them 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 baked calzones rest for a few minutes, then serve warm.
