Calzone with ham and cheese. Closed pizza "Calzone" with ham. Ingredients for making calzone pizza with bacon

Ingredients:

for test:

• 300 g;
• 1 tbsp. milk;
• 1 tbsp. dry instant yeast;
• 0.5 tbsp. Sahara;
• 1 tsp salt;
• 3 tbsp. olive oil.

For filling:

• 300 g ham;
• 50 g cream cheese;
• 100 g solid;
• 1 small onion;
• 2 medium tomatoes;
• 200 g champignons.

for the sauce:

• 2 tbsp. olive oil;
• a pinch of salt;
• a pinch of black pepper;
• a pinch of oregano or a mixture of spices of your choice (thyme, marjoram, rosemary, oregano);
• a few green basil leaves.

Calzone recipe

One of the pizza options is calzone - closed products in the shape of a crescent, with a varied and always juicy filling, convenient to hold in your hand, do without a knife and eat on the go. Taken with a drink, tasty, appetizing and substantial pastries can replace a full meal and give you a feeling of fullness and energy for a long time.

Vegetable (preferably olive) oil is suitable for the dough, and if you have it in your bins, use it - a calzone with ham or other filling will receive a soft aroma.

Crumble the yeast, sprinkle with sugar and leave for 15 minutes to activate/foam. Mix flour with salt, melt melted butter over heat and pour into flour. In this recipe, oatmeal is added to wheat flour (1 to 1), while the plasticity decreases and it is more difficult to work with the dough, but a new taste of the flour shell appears.

Add foam composition.

Add warm water in parts and knead into a homogeneous dough.

Divide in half, roll out into round layers.

Place ham cut into cubes, bars or other forms on one edge.

Add juicy tomatoes and some herbs.

Sprinkle with cheese shavings.

Cover with the free half, connect the joints, cut off the illicit border, leave 2-3 parallel cuts on top for ventilation and a kind of decoration. Brush with the yolk shaken with a spoonful of water/milk. Bake the calzone with ham for 15 minutes in a hot oven at 200 degrees.

Almost everyone loves pizza. Some people like thin pizza, others prefer thicker pizza with more toppings. This recipe is for those who love tasty things in large quantities:) Calzone is an Italian closed pizza, akin to our Russian pie, but its filling is typical for pizza. It's easy to make and turns out very tasty.

First we put the dough, because it is yeasty and takes time. If you don’t have your own established recipe yet, you can look here My pizza dough. While the dough is rising, prepare the sauce for greasing the dough and the filling.

Now let's get to the filling. Clean the mushrooms and cut into slices. Chop the onion into small pieces.

In a preheated frying pan, fry mushrooms with onions in olive oil, salt and pepper.

Now let's cut the ham. You can cut it into cubes or into slices - whatever you like.

Grate the cheese on a coarse grater. Well, the filling is ready and, if the dough has risen, we begin to make our pizza.

Roll out the dough into an oval cake. It shouldn't be very thin, so figure out how much you'll need. I usually divide the resulting dough in half and then roll it out. This is enough for 2 pizzas.

Now grease half of the dough with sauce, leaving 1.5-2 cm at the edges. We put the filling on the sauce - ham, mushrooms and onions, cheese.

If desired, you can sprinkle chopped herbs on top of the mushrooms. It would be nice to sprinkle all this beauty with Provençal herbs or pink ground pepper.

Cover the filling with the other half of the dough. First we simply connect the edges, lightly squeezing the dough, and then you can make a nice “seam”.

Turn on the oven to preheat to 200 degrees. Grease a baking tray with olive oil and place our calzone on it. To allow steam to escape, pierce the top of the pizza with a fork in several places.

Bake for approximately 20 minutes.

Cut the finished pizza into portions and serve hot.

Bon appetit and have a nice day:)

Cooking time: PT00H01M 1 min.

Pizza calzone- This is an Italian version of a closed pizza in the shape of a semicircle. In essence, this is an ordinary pizza, which, when baked, is covered with a piece of yeast dough. The calzone looks like a cheburek. Although classic calzone recipe contained mozzarella cheese and sun-dried tomatoes, over time it gradually changed, and the ingredients became more and more diverse. You can add salami or ham, fried mushrooms, soft or hard cheeses to calzone pizzas. This one, you see, is very attractive. The pizza has a crispy crust and a juicy filling inside. This type can also be taken with you, for example, to work, instead of a sandwich. In the recipe description I will introduce you step-by-step preparation of pizza calzone with bacon with photos, per serving, and you can increase the amount of ingredients depending on your needs.

Ingredients for making calzone pizza with bacon

Step-by-step preparation with photos of calzone pizza with bacon

1. Cut the onions and bacon into thin strips.
   
2. Fry the onion and bacon in hot oil for 3 minutes, add salt and pepper.
   
3. Place fried ingredients on a plate and mix with mozzarella cheese.
   
4. Add one yolk to the filling and mix.
   
5. To prepare the dough, combine all the ingredients - warm water, dry yeast, salt, vegetable oil and flour. The dough should be soft, not very dense. Let the dough rise, leaving it for 1-1.5 hours in a warm place.
   
6. Roll out the dough into a flat circle and place in a greased pan or baking sheet.
   
7. Mix mayonnaise with sour cream, salt and pepper to taste, you can add dried herbs. This way you will get a sour cream sauce.
8. Spread half the dough with sour cream sauce.
   
9. Spread the prepared filling in an even layer over the sour cream sauce and, if there is any left, mozzarella cheese.
   
10. On the other side of the dough, make cuts (you don’t have to do this).
    
11. Cover the pizza with the free portion of the dough and seal the edges.
    
12. Bake the pizza in a preheated oven at 200 degrees for 15-20 minutes, until golden brown.
13. When the calzone pizza is ready, place it on a plate and brush with vegetable or butter. This will make the crust crispier and brighter.
    
14. The top of the calzone pizza can be decorated with parsley.

Pizza calzone is served as an appetizer with other dishes or simply with tea or coffee. You can serve the calzone with a suitable sauce. Bon appetit!

Do you want to try calzone with ham and mushrooms exactly the way this dish is made in Italy? Then this is the place for you.

Calzone is most widespread in the south and central Italy, and these are all regions where the classic pizza dough, Neapolitan, is preferred. This is a yeast dough without olive oil, made from flour with a high protein content. This dough takes about 7 hours to make, but for making calzones, in my opinion, it is truly the best. However, it requires special flour, which is difficult to buy. Substitutes for classic dough - I think any dough for soft and thick pizzas. The one for thin and crispy ones, I don’t like for calzones.

Two types of cheese that are very often included in calzones with ham and mushrooms are mozzarella and provolone. Provolone is technologically, one might say, a huge mozzarella, brought to the stage of maturity of a hard cheese with a waxy density and almost no pores. You can really cut provolone into very thin slices, which you can’t do with mozzarella. You can replace it with some kind of cheese with a fairly intense taste and suitable consistency, which also stretches in long threads after heat treatment.

Tomato passata is one of the standard Italian semi-finished products for pizza. It's just a very thick, slightly boiled tomato puree, sometimes with seasonings. Substitutions - either liquid tomato paste, or you can boil tomato juice until thick.

The ham in the calzone is boiled, not raw smoked, sliced ​​very thin. The champignons are fresh. From dry herbs you need to take oregano.

Before starting to prepare the calzone with ham and champignons, set the oven to preheat to 250 C with air circulation. The baking sheet or fireclay stone should be in the upper third of the oven, but not at the very top. A calzone rises significantly more than a pizza, i.e. The gap with free space above the baking sheet should be larger than under the pizza.

Squeeze the mozzarella from the brine and cut into small cubes.

If you use hard cheese, cut it very thin, almost transparent.

We also slice the champignons very thinly. In Italy, mushrooms for pizza or calzone are usually not pre-fried. If only because the pizzaiole has nowhere to fry them. He only has a stove at his disposal, and in general he simply has no time, he does everything at speed. If you have any prejudices against unfried mushrooms, then just take my word for it - with this method of cooking you will not think that they are raw. The main thing is to plan it thinly.

Roll out the pizza dough as thin as possible. No need for a side.

Grease half of the circle of dough with tomato passata paste (2 tbsp), leaving an indent along the edges. Salt.

Spread mozzarella on top of the tomato paste.

Place ham on top of mozzarella. Sprinkle with oregano.

Place a layer of champignons.

We finish with a layer of hard cheese, sliced ​​very thin. So, we have a layer of cheese at the bottom, and a second layer at the top, this will be felt in the structure of the pizza.

Fold the calzone in half and press the edge with your fingers.

Brush the surface of the calzone with 1 tablespoon of passata. This is not required, but it is a technique that is actually used occasionally in Italy (a regional feature, not a universal standard).

Bake the calzone at 250C with air circulation in the upper third of the oven for 12-15 minutes. The criterion for readiness is a rosy edge, and if you have the opportunity to check this, then a slightly rosy bottom of the product. The calzone will puff up a lot during baking. After removal from the oven, products coated with tomato paste are prone to falling off. Uncovered ones fall less.

Calzone with ham and mushrooms is ready. They eat this thing in a barbaric manner - directly with their hands; in principle, there are no utensils provided; in Italy, most likely, they will not bring them to you with a calzone.

Well, this is what our cut looks like. The provolone essentially sticks to the underside of the top layer of the calzone. The product itself is very thin.