Pea Calzone
Pea calzone is a lighter, fresh-tasting variation of the classic Italian stuffed pizza. The slightly sweet flavor of the sautéed peas harmonizes perfectly with the seasoned sour cream and melted mozzarella, while the Parmesan adds extra character to the dish. This calzone is an ideal choice for a vegetarian dinner or a satisfying, yet refreshing, lunch.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, dry yeast, and salt. Add the olive oil and lukewarm water, then knead until you have a soft, non-sticky dough. If it's too dry, add a little more water.
2
Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3
Sauté the peas in butter in a skillet over medium heat for 5-6 minutes. Season with salt and pepper to taste.
4
Mince the garlic and mix it with the sour cream, black pepper, and oregano.
5
Divide the risen dough into two equal portions, then roll each out into a circle, about 5 mm thick.
6
Spread the seasoned sour cream on one half of each dough circle, then sprinkle with the sautéed peas, grated mozzarella, and Parmesan.
7
Fold the other half of the dough over the filling, and press the edges firmly to seal, preventing the filling from leaking out.
8
Preheat the oven to 400°F (200°C). Brush the top of each calzone with beaten egg to give it a beautiful golden-brown color.
9
Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
10
Let them rest for a few minutes before slicing, so the filling doesn't spill out while too hot.
