Calzone

Calzone, from the word for ‘trousers’, is made with the same dough as pizzas, and is folded into a pocket around stuffing. The Neapolitans fill theirs with Provolone cheese, mozzarella, hot Neapolitan sausage or salami, all cut into cubes and mixed with beaten eggs. Other recipes include one from Puglia that includes braised sliced onions, ricotta forte, eggs and Parmesan; and cooked Swiss chard or spinach with eggs, Parmesan and Pecorino cheese.

Whatever combination of ingredients is chosen, to make the pocket of dough, roll out the dough and place in a 30 cm (12 inch) pizza dish, then sprinkle your mixture of ingredients on top. Fold over, seal and bake for 40 minutes in an oven preheated to 220°C/425°F/gas 7. Smaller envelopes of filled dough can be fried in olive oil and are good eaten both hot and cold.