Sour Cream and Bacon Calzone
Calzone, one of the most popular stuffed pizzas in Italian cuisine, originates from Naples. It was originally served as street food, making it easy to eat while walking. The classic version contains tomato and cheese filling, but over time, countless variations have emerged. The sour cream and bacon version adds a Hungarian twist to this traditional Italian delicacy. The crispy dough and creamy filling create a perfect harmony, making it an excellent choice for a quick dinner or as a dish to welcome guests.
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 lukewarm water and olive oil, then knead into a soft, elastic dough. If the dough is too sticky, add a little flour; if it's too dry, add a little 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: cut the bacon into small pieces, then cook in a skillet until crispy. Set aside to cool.
4
In a bowl, mix together the sour cream, minced garlic, and oregano. Grate the mozzarella cheese.
5
Turn the risen dough out onto a floured surface, then divide it into four equal portions. Roll each portion into a circle about 3 mm thick.
6
Spoon the garlic sour cream onto one half of each dough circle, then sprinkle with crispy bacon and grated mozzarella. Be sure to leave about 1 cm of space around the edges for folding.
7
Fold the dough in half to create a half-moon-shaped calzone. Press the edges firmly to seal, then crimp with a fork to prevent it from opening during baking.
8
Brush the top of each calzone with a beaten egg for a golden-brown finish after baking.
9
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the calzone are nicely golden brown.
10
Let cool slightly, then serve fresh, optionally with extra sour cream or a garlic dipping sauce.
