From Marcella Sweetly Elvie's kitchen in Italy.

Originally published on Cookpad Italy as Calzoni in padella, with US measurements.

Stovetop Calzones

Name: Stovetop Calzones
Total time: 2400 s
Yield: Serves 3 servings
Ingredients: For the DOUGH:; 1 3/4 cups re-milled semolina flour (230 grams); 2/3 cup barley flour (80 grams); 1 teaspoon salt (about 6 grams); 3/4 cup milk (180 grams); 2 tablespoons extra virgin olive oil (30 grams); For the 1st FILLING (for 3 calzones):; 2-3 tablespoons Greek yogurt for each calzone; 6-7 cooked asparagus tips for each calzone; Grated zest of 1 lemon; To taste, black pepper; 1 drizzle of extra virgin olive oil for each calzone; 5 1/3 ounces smoked salmon (150 grams); For the 2nd FILLING (for 3 calzones):; A few spoonfuls of plain tomato sauce; To taste, cheese (I used about 5 1/3 ounces Emmental cheese, 150 grams); 1 drizzle of extra virgin olive oil for each calzone; To taste, oregano, black pepper; 1 sprinkle of grated Parmesan cheese for each calzone

Marcella Sweetly Elvie @Sweetly_Elvie

Salento

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!
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Marcella Sweetly Elvie @Sweetly_Elvie

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Ingredients

About 40 minutes

Serves 3 servings

For the DOUGH:
1 3/4 cupsre-milled semolina flour (230 grams)
2/3 cupbarley flour (80 grams)
1 teaspoonsalt (about 6 grams)
3/4 cupmilk (180 grams)
2 tablespoonsextra virgin olive oil (30 grams)
For the 1st FILLING (for 3 calzones):
2-3 tablespoonsGreek yogurt for each calzone
6-7cooked asparagus tips for each calzone
Grated zest of 1 lemon
To taste, black pepper
1drizzle of extra virgin olive oil for each calzone
5 1/3 ouncessmoked salmon (150 grams)
For the 2nd FILLING (for 3 calzones):
A fewspoonfuls of plain tomato sauce
To taste, cheese (I used about 5 1/3 ounces Emmental cheese, 150 grams)
1drizzle of extra virgin olive oil for each calzone
To taste, oregano, black pepper
1sprinkle of grated Parmesan cheese for each calzone

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Steps

About 40 minutes

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.

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Marcella Sweetly Elvie @Sweetly_Elvie

Published in the US on August 08, 2025 14:01

Salento

Visual designer di nascita, autodidatta in cucina, mi piacciono soprattutto i dolci ma amo anche i salati. La passione per il cibo e la curiosità per le combinazioni culinarie mi spingono a sperimentare con gli ingredienti ma mi piace anche cucinare piatti della tradizione del mio Salento. Tutto ciò che pubblico è opera mia