Porcini Calzone
Porcini calzone is a true gourmet experience that combines the rich aroma of fresh mushrooms with classic Italian stuffed pizza. The smoky, nutty flavor of sautéed porcini mushrooms harmonizes perfectly with the sour cream base and the silky texture of the melted cheeses. This calzone is an excellent choice for a special vegetarian dinner or a delicious 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 a soft, but not sticky, dough forms. 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
Slice the porcini mushrooms and sauté them in a pan with a little olive oil until tender. Add the minced garlic, season with salt and pepper, and sprinkle with parsley.
4
Divide the risen dough into two equal portions, then roll each into a circle, about 5 mm thick.
5
Spread sour cream over one half of each dough circle, then distribute the sautéed porcini mushrooms. Sprinkle with grated mozzarella and Parmesan cheese.
6
Fold the other half of the dough over the filling, and press the edges firmly to seal and prevent the filling from escaping.
7
Preheat the oven to 400°F (200°C). Brush the top of the calzone with beaten egg to achieve a beautiful golden-brown color.
8
Place the calzone on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
9
Let it cool for a few minutes before slicing, to prevent the hot filling from running out.
