Onion Calzone with Wine Dough

Name: Onion Calzone with Wine Dough
Total time: 5400 s
Yield: Serves 8 servings
Ingredients: For the calzone; 2 1/3 cups all-purpose flour (about 300 grams); 1/3 cup warm white wine (100 ml); 1/4 cup extra virgin olive oil (about 60 grams); 2 3/4 tablespoons water, room temperature (40 ml); Scant 1 teaspoon salt; For the filling; 1 1/3 pounds onions (about 600 grams); 10 cherry tomatoes; 5 tablespoons extra virgin olive oil; 1 handful pitted black olives; Salt and pepper to taste; Red pepper flakes to taste

stefania divittorio @laStefy61

The recipe for onion calzone goes back centuries. The best onions for this calzone are 'sponsali' (long fresh green onions), which are typically available in winter, but in summer you can substitute with white onions or red onions, such as the Margherita di Savoia white onion or Tropea red onion, with great results.

stefania divittorio @laStefy61

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Ingredients

1 hour 30 minutes

Serves 8 servings

For the calzone
2 1/3 cupsall-purpose flour (about 300 grams)
1/3 cupwarm white wine (100 ml)
1/4 cupextra virgin olive oil (about 60 grams)
2 3/4 tablespoonswater, room temperature (40 ml)
Scant 1 teaspoon salt
For the filling
1 1/3 poundsonions (about 600 grams)
10cherry tomatoes
5 tablespoonsextra virgin olive oil
1 handfulpitted black olives
Salt and pepper to taste
Red pepper flakes to taste

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Steps

1 hour 30 minutes

1

On a work surface, mound the flour and make a well in the center. Add the salt, olive oil, and water. Mix together, then gradually add the white wine and knead until you have a smooth dough. Cover with a bowl and let rest.
2

In a skillet, heat some extra virgin olive oil. Add the onions, sliced not too thin, and sauté over low heat for 15 minutes. Add the cherry tomatoes and cook over high heat for another 15 minutes. Let cool.
3

Meanwhile, divide the dough into two equal parts. Roll out one half with a rolling pin. Grease a baking pan and place the rolled-out dough in it. Spread the onion mixture and black olives over the dough. Roll out the other half of the dough and use it to cover the filling. Seal the edges well, brush the top with extra virgin olive oil, and prick the surface with a fork.
4

Bake in a preheated oven at 400°F (200°C) for 45 minutes.