Calzone Napoletano Recipe
Recheada com queijo ricotta e parmigiano, pimenta preta moída na hora e salame napolitano, uma indulgência satisfatória.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Dough Ingredients
In a large bowl, mix together the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms, then transfer to a floured surface. Knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Filling Preparation
- 5
Prepare Filling
In a medium bowl, combine ricotta cheese, grated Parmigiano-Reggiano cheese, sliced salame napolitano, freshly ground black pepper, and salt to taste. Mix well until combined.
Assembling and Baking
- 6
Preheat Oven
Preheat your oven to 475°F (245°C).
- 7
Shape Calzones
Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a circle about 8 inches in diameter.
- 8
Fill Calzones
Place a generous amount of filling on one half of each dough circle, leaving a border around the edge. Fold the other half over to cover the filling and crimp the edges to seal.
- 9
Bake Calzones
Transfer the calzones to a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until golden brown.
- 10
Cool and Serve
Remove from the oven and let the calzones cool for a few minutes before serving. Enjoy your Calzone Napoletano!