Oregano Calzone
The calzone originally comes from Southern Italy and became popular as a stuffed pizza variation. The name of the dish means 'trouser' or 'stocking' in Italian, as the folded dough shape resembles a closed garment. The oregano version evokes a classic Italian flavor, created by the combination of a tomato base and seasoned dough. This recipe is perfect for weekend family lunches and a great alternative to traditional pizza.
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 lukewarm water, then add it to the flour. 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, you can add a little flour, but not too much, as it may dry out the dough.
4
In a lightly oiled bowl, cover and let rise for about 1 hour, or until doubled in size.
5
Punch down the risen dough on a floured surface. Divide the dough into 4 equal parts and roll each into a circle.
6
Mix the tomato sauce with the crushed garlic and oregano, then thinly spread it over half of each dough circle, being careful to leave the edge free.
7
Sprinkle the grated mozzarella and sliced ham over the tomato sauce.
8
Fold the dough in half, press the edges together, and then use a fork to firmly seal the edges to prevent them from opening during baking.
9
Place the calzones on a baking sheet lined with parchment paper, then 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, then serve warm.
