Pesto and Arugula Calzone
Calzone is a classic Italian stuffed pizza, originally from Naples. Basil pesto and arugula give a fresh, distinctive flavor to this version, which is a special alternative to the traditional tomato or meat calzone. The pesto and mozzarella create a perfect harmony, while the slightly peppery taste of arugula adds freshness to the dish. This calzone is a perfect vegetarian choice that can be prepared quickly and is guaranteed to impress foodies.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, sugar, and active dry yeast. Add the lukewarm water and olive oil, and knead until you have a soft, elastic dough. If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
2
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
3
Meanwhile, prepare the filling: finely chop the garlic and mix it with the pesto. Wash the arugula and let it drain.
4
Grate the mozzarella cheese and set aside with the other filling ingredients.
5
Once the dough has risen, turn it out onto a lightly floured surface and divide it into four equal portions. Roll each portion into a circle about 3 mm thick.
6
Spread the garlic pesto on one half of each circle, then top with arugula and grated mozzarella. Be sure to leave about 1 cm of space around the edges for folding.
7
Fold the dough in half to form a half-moon shaped calzone. Press the edges firmly to seal, then crimp them with a fork to prevent them from opening during baking.
8
Brush the top of each 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 calzones are golden brown.
10
Let cool slightly before serving fresh, optionally with extra pesto on top or a garlic dip.
