Calzone Napoletano

Name: Calzone Napoletano
Yield: Makes 1 calzone, 1 large or 2 smaller servings
Cuisine: Asia
Ingredients: 85-115 g sweet or hot dried sausage or soppressata, peeled and cut into 5mm dice; 225 g mushrooms, rinsed, sliced, and sautéed in 1 tablespoon olive oil with a little salt; 225 g grilled or roasted vegetables such as asparagus, courgettes, aubergines or onions, or a combination; Olive oil for brushing; 3-4 medium leaves fresh basil, rinsed, dried and stacked and cut into 5mm ribbons; 85-115 g cooked ham, stacked and cut into 5mm ribbons; 225 g whole milk ricotta, preferably freshly made; 1 tablespoon finely grated pecorino Romano; Freshly ground black pepper; 170 g sausage and pepper mixture; 55 g sun-dried tomatoes, soaked in warm water for 1 hour, drained and seasoned with 1 tablespoon olive oil; 115 g fresh mozzarella, finely sliced or diced (may be used in combination with any of the above or on its own); One calzone crust, chilled; 85 g thinly sliced prosciutto, stacked and cut into 5mm ribbons

Preparation info

Makes 1 calzone, 1 large or
2
smaller servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Here are the ingredients for one calzone, which you can increase if you’re making multiples. There is a base filling that’s common to all, plus extras to add for each type. If you have room in the kitchen, you can let guests make their own.

Ingredients

Base Filling

225 g whole milk ricotta, preferably freshly made
Freshly ground black pepper
1 tablespoon finel

Asia
Bread

Method

Set a rack in the lower third of the oven and preheat to 230°C/gas mark 8.
For the base filling, use a rubber spatula to stir the ingredients together. Stir in the garnish of your choice, or wait and sprinkle it on the base filling when assembling the