From MammaVanna's kitchen in Italy.

Originally published on Cookpad Italy as Calzone di lattuga e olive verdi pugliesi, with US measurements.

Lettuce and Green Olive Calzone from Puglia

Name: Lettuce and Green Olive Calzone from Puglia
Ingredients: 1.1 pounds all-purpose flour (about 500 grams); 5 tablespoons olive oil (about 75 grams); 1 cup water (or less); 1 cup milk; 1 teaspoon salt; 2 heads lettuce; 1 handful green olives (preferably from Puglia, or any good-quality green olives); 1 clove garlic; 3.5 ounces fresh cheese (about 100 grams, such as mozzarella or ricotta); Extra virgin olive oil

MammaVanna @vannacon

One of the legendary dishes from Bari cuisine is the famous onion calzone. For those who aren’t from Bari, it’s a kind of stuffed pizza filled with onions that are slowly cooked, stewed, and seasoned with olives, anchovies, and sometimes even raisins, before being wrapped in a dough that can be made with or without yeast. There are endless variations, but the common thread is the aroma, the wonderful smell... During quarantine, you make do with what you have at home, and this is a lighter version of calzone.

Saved

Ingredients

For the dough:
1.1 poundsall-purpose flour (about 500 grams)
5 tablespoonsolive oil (about 75 grams)
1 cupwater (or less)
1 cupmilk
1 teaspoonsalt
For the filling:
2 headslettuce
1 handfulgreen olives (preferably from Puglia, or any good-quality green olives)
1 clovegarlic
3.5 ouncesfresh cheese (about 100 grams, such as mozzarella or ricotta)
Extra virgin olive oil

Saved

Steps

1

In a large bowl, mound the flour and make a well in the center. Add the olive oil, water, milk, and salt. Mix and knead until smooth, then wrap in plastic wrap and let rest at room temperature.
2

Meanwhile, wash the lettuce, slice it into thin strips, and cook it in a skillet with a clove of garlic, salt, olive oil, and a little water. Remove from heat and add the olives and diced cheese.
3

Roll out the dough very thin (it should be very elastic and not tear when stretched over your knuckles).
4

Generously oil a baking pan, line it with half the dough, fill with the lettuce mixture, and cover with the remaining dough. Brush the top with more olive oil and bake at 400°F (200°C) for 40–50 minutes.
5

With any leftover dough, you can make small bread rings (taralli) or flatbreads (piadine).

Saved

Cooksnaps

Saved

MammaVanna @vannacon

Published in the US on August 25, 2025 14:01

Sono una nonna con la curiosità di una bambina, la voglia di sperimentare, di esplorare, di condividere le bellezze della vita con le persone che trovo sul mio cammino che sono il carburante per affrontare le difficoltà della vita stessa