Rosemary Calzone
Rosemary calzone is a flavorful and aromatic twist on the classic Italian stuffed pizza. The intense aroma and distinctive taste of rosemary create a perfect harmony with the cheesy, sour cream filling, while the crispy crust provides a perfect texture on the outside. This calzone is an ideal choice for a light dinner or a lunch with a special flavor.
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, non-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
Mince the garlic and fresh rosemary. Mix them together with the sour cream, black pepper, and oregano.
4
Divide the risen dough into two equal parts. Roll each part into a circle, about 5 mm thick.
5
Spread the seasoned sour cream mixture onto one half of each dough circle. Sprinkle with grated mozzarella, Parmesan, and fresh rosemary.
6
Fold the other half of the dough over the filling. Press the edges firmly to seal, preventing the filling from leaking out.
7
Preheat your oven to 400°F (200°C). Brush the top of each calzone with beaten egg for a beautiful golden-brown color.
8
Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
9
Let cool for a few minutes before slicing, to allow the filling to cool slightly.
