From Marcella Sweetly Elvie's kitchen in Italy. 
Stovetop Calzones
My #cooksnapdiprimavera is dedicated to @cucinareserenamente, who tempted me with her quick calzones. I made a few tweaks to her dough recipe by using more rustic flours, and for the filling, I used what I had at home. I made 6 calzones with two different fillings: one with smoked salmon, Greek yogurt, and asparagus with a hint of lemon for a delicate flavor, and the other with leftover tomato sauce and cheese with a touch of oregano for a pizza-style filling. Both turned out great and are perfect for a quick, last-minute dinner idea!
Follow me, Sweetly Elvie, on Instagram, Cookpad, and Facebook 👩🏻🍳🌮
Stovetop Calzones
My #cooksnapdiprimavera is dedicated to @cucinareserenamente, who tempted me with her quick calzones. I made a few tweaks to her dough recipe by using more rustic flours, and for the filling, I used what I had at home. I made 6 calzones with two different fillings: one with smoked salmon, Greek yogurt, and asparagus with a hint of lemon for a delicate flavor, and the other with leftover tomato sauce and cheese with a touch of oregano for a pizza-style filling. Both turned out great and are perfect for a quick, last-minute dinner idea!
Follow me, Sweetly Elvie, on Instagram, Cookpad, and Facebook 👩🏻🍳🌮
Open in Cookpad AppSteps
- 1
In a large bowl, combine both flours and salt. Mix, then make a well in the center and pour in the milk and olive oil. Start mixing with a fork, then use your hands until you have a dough you can knead on your work surface.
- 2
Once the dough is smooth and soft, weigh it and divide it into 6 equal pieces (I got 6 pieces of about 3.1-3.2 ounces each). Shape each piece into a ball. Cover with the bowl turned upside down and let rest for about 15 minutes so the dough doesn't dry out.
- 3
Prepare all the filling ingredients and slice the cheese into small pieces.
- 4
- 5
After the dough has rested, dust your work surface with flour and roll each ball into a very thin, round disk about 10 inches (25-26 cm) in diameter.
- 6
Fill half of each of the first 3 disks with the first filling, leaving a 1-inch (2-3 cm) border.
- 7
Fill the other 3 calzones with the second filling, layering the ingredients the same way.
- 8
Moisten the uncovered edge with a little water, then fold the empty half over the filled half. Press the edges together to seal well, making sure to push out any air from inside.
- 9
Cook in a large, well-heated skillet for 4 minutes on each side, or until cooked through and golden. I used the largest burner on low heat with a heat diffuser between the burner and the pan.
- 10
Serve hot. I recommend starting with the more delicate calzone and finishing with the more flavorful one, but it's up to you.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
Tyler -
-
-
-
Pooja Rani -
-
-
-
-
-
-
Split moong dal and rice Dal khichdi
-
