Calzone with Ham Filling
Ingredients
- For the dough
- 400 grams Pastry flour
- 20 grams Yeast
- 4 Tbsps olive oil
- 2 egg yolks
- ½ tsp salt
- For the filling
- 200 grams ham
- 200 grams Mozzarella
- 300 grams Ricotta cheese
- 6 Tbsps Parmesan
- 3 sprigs fresh oregano (chopped)
- 4 eggs
- 70 milliliters olive oil
- salt
- peppers
- For preparation
- 6 Tbsps Diced tomatoes
- 2 Tbsps pecorino romano (grated)
- oregano
Preparation steps
For the dough, mix the yeast with 3-4 tablespoons lukewarm water until smooth and stir in 2-3 tablespoons of flour. Cover and let rest at room temperature for 30 minutes.
Pour the remaining flour onto a work surface and make a well in the center. Pour in the yeast mixture, add 2 tablespoons of olive oil and salt.
Process with 1/8 liter (approximately 1/2 cup) of lukewarm water to make a smooth dough.
Vigorously knead, form into a ball, cover and let rest in a warm place for 1 hour.
For the filling, cut the ham into strips, and the mozzarella into small cubes. Press the ricotta through a sieve and pour into a bowl. Mix with the eggs, ham, mozzarella cubes and the Parmesan. Season with salt, pepper and oregano.
Preheat oven to 225°C (approximately 425°F) and grease a baking tray with 1 tablespoon oil.
Knead the dough on a floured surface and roll out into 4 thin round pizza bases. Brush each with a little oil.
Spread the filling evenly over one side of each circle of dough, then fold in half.
Press the edges firmly to seal and brush the surface with oil. Top with tomatoes and sprinkle with grated Pecorino and chopped oregano.
Bake in the preheated oven for 20-30 minutes. Cover with aluminum foil if the surface is browning too quickly. Slice and serve.
