Quick Skillet Calzones

Name: Quick Skillet Calzones
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 4 cups all-purpose flour (about 500 grams); 1 cup plus 2 tablespoons milk, at room temperature (about 260 ml); 2 teaspoons fine salt (about 10 grams); 3 tablespoons extra virgin olive oil; 1 2/3 cups tomato puree (about 400 grams); 1 3/4 cups shredded cheese (about 200 grams); 1 drizzle of extra virgin olive oil; 1 garlic clove, unpeeled; 10 1/2 ounces sliced cooked ham (about 300 grams); 10 1/2 ounces sliced Asiago cheese (about 300 grams); 1 teaspoon sugar; Oregano, to taste; Salt, to taste; Black pepper, to taste

CUCINARE SERENAMENTE @cucinareserenamente

Sometimes we just don't have much time to cook... These yeast-free calzones are a delicious and super quick solution—you can make them in just 40 minutes.

CUCINARE SERENAMENTE @cucinareserenamente

Sometimes we just don't have much time to cook... These yeast-free calzones are a delicious and super quick solution—you can make them in just 40 minutes.

Saved

Ingredients

40 minutes

Serves 4 servings

4 cupsall-purpose flour (about 500 grams)
1 cupplus 2 tablespoons milk, at room temperature (about 260 ml)
2 teaspoonsfine salt (about 10 grams)
3 tablespoonsextra virgin olive oil
For the filling
1 2/3 cupstomato puree (about 400 grams)
1 3/4 cupsshredded cheese (about 200 grams)
1drizzle of extra virgin olive oil
1garlic clove, unpeeled
10 1/2 ouncessliced cooked ham (about 300 grams)
10 1/2 ouncessliced Asiago cheese (about 300 grams)
1 teaspoonsugar
Oregano, to taste
Salt, to taste
Black pepper, to taste

Saved

Steps

40 minutes

1

In a bowl, combine the flour, milk, salt, and olive oil. Mix well and knead until you have a smooth dough. Shape it into a ball, weigh it, and divide into 8 equal pieces (about 2.9 ounces or 82 grams each). Roll each piece into a ball and let them rest for 15 minutes.
2

In a saucepan, heat the olive oil with the unpeeled garlic clove. Add the tomato puree, salt, sugar, and oregano, and stir. Cook for about 8 minutes until slightly thickened.
3

On a lightly floured surface, roll out a dough ball with a rolling pin until you have a thin circle about 9 1/2 inches (24 cm) in diameter. Spoon some tomato sauce onto the lower half of the circle, leaving about 1/2 inch (1 cm) of the edge clear. Add sliced cheese and shredded cheese on top.
4

Fold the dough over to cover the filling. Press the edges together well and crimp them with your fingers to seal, making small folds along the edge.
5

Heat a nonstick skillet over medium heat. Cook the calzones for 4 to 5 minutes on each side, then serve.