Tuna and Olive Calzone
Calzone is one of the most well-known stuffed pizzas in Italian cuisine, originally from Naples. The combination of tuna and olives is a classic Mediterranean pairing that creates a perfect balance between salty and umami flavors. Tomato sauce and garlic deepen the flavor, while mozzarella provides a soft and creamy texture. This calzone is an ideal choice for seafood lovers who crave a filling and delicious meal.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, sugar, and dry yeast. Add the lukewarm water and olive oil. Knead until you have a soft, pliable dough.
2
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
3
Drain the canned tuna and flake it with a fork in a bowl. Mince the garlic finely.
4
Slice the black olives and mix them with the tuna, tomato sauce, minced garlic, and oregano.
5
Grate the mozzarella cheese and prepare the filling.
6
Turn the risen dough out onto a floured surface and divide it into four equal parts. Roll each part into a circle about 3 mm thick.
7
Spoon the tuna mixture onto one half of each circle, then sprinkle with the grated mozzarella. Leave about 1 cm of space around the edges for folding.
8
Fold the dough over to create a half-moon shaped calzone. Press the edges firmly together to seal, then press with a fork to ensure they don't open during baking.
9
Brush the top of each calzone with a beaten egg to achieve a golden-brown color after baking.
10
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the calzones are golden brown.
11
Let them cool slightly, then serve fresh, optionally with extra tomato sauce or garnished with a little fresh basil.
