Name: Calzone
Yield: Makes 2
Cuisine: Italian
Ingredients: 30 ml/2 tbsp extra virgin olive oil, plus extra for brushing; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 2.5 ml/½ tsp granulated sugar; 5 ml/1 tsp salt; 130 ml/4½ fl oz/generous ½ cup water; 50 g/2 oz Gorgonzola cheese, cubed; salt and freshly ground black pepper; 100 g/4 oz/⅔ cup mozzarella cheese, cut into small cubes; 50 g/2 oz/⅔ cup freshly grated Parmesan cheese; 50 g/2 oz/½ cup drained sun-dried tomatoes in olive oil, chopped; 2 egg yolks; 75 g/3 oz/scant ½ cup ricotta cheese; 30 ml/3 tbsp chopped fresh basil; 75 g/3 oz salami, in one piece; 225 g/8 oz/2 cups unbleached white bread flour

Preparation info

Makes
2

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Calzone is an enclosed pizza, with the filling inside. It originates from Naples and was originally made from a rectangular piece of pizza dough, unlike the modern version, which looks like a large Cornish pasty.

Ingredients

130 ml/4½ fl oz/generous ½ cup water
30

Europe
Italy
Campania: Naples
Pizza
Vegetarian
Mediterranean

Method

Pour the water and olive oil into the bread pan. Reverse the order in which you add the liquid and dry ingredients if this is necessary for your machine. Sprinkle over the white bread flour, ensuring that it covers the liquid.
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