Ham and Mushroom Calzone
Ingredients
- 600 gBread dough (room temperature)
- 150 gHam (diced)
- 250 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 200 gButton mushroom (sliced)
- 2 pcRound tomato (finely crushed)
- 1 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tbspOregano (dried)
- 200 gRicotta Cheese
Method
A supple bread dough that puffs in the oven, housing a heart of ham and melted cheese. Steam escapes when the golden crust is pierced, releasing the scent of oregano and warm tomato.
- 1
Slice the button mushrooms. Sauté them in a pan with a drizzle of olive oil until they have released their water and start to brown. Set aside.
- 2
Divide the bread dough into four portions. Roll out each portion on a floured work surface to obtain thin disks about 25 cm in diameter. The dough should be elastic and not tear.
- 3
On one half of each disk, spread a layer of ricotta, then a little crushed round tomato mixed with minced garlic. Add the diced ham, sautéed mushrooms, and torn mozzarella. Sprinkle with oregano.
- 4
Fold the empty half over the filling to form a turnover. Firmly pinch the edges with your fingers or a fork to seal hermetically. Bake at 240°C on a hot baking sheet until the crust is golden brown and firm.
Frequently asked questions
How do you get this dish right?
- The baking sheet must be preheated to the maximum to sear the dough immediately.
- Do not use too much tomato sauce, otherwise the dough will get soggy and won't crisp up.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a dry oven to restore the crust's crispness.
