Maxi calzone: a perfect recipe to feed a crowd!

published on 4 February, 2020 at 14:09
500 gr Flour 0
300 gr Flour type 1 (or semi-integral)
200 g Re-milled semolina
8 gr Fresh brewer's yeast
600/650 g Water (room temperature)
10 g Salt
FOR STACKING:
300 g Tomato sauce (topped with oil, salt and oregano)
2/3 mozzarella cheese
200 gr Cooked ham
Seasoned sausage (sweet or spicy)
Funghetti
Grated Parmesan
Extra virgin olive oil
Oregano and basil
 
METHOD
  1. Mix flour, yeast, warm water, salt.
  2. On a floured work surface, roll out the dough, put the dough in a pan, pour it over with oil and leave covered with foil for 3 to 4 hours.
  3. Then divide the dough into balls, depending on how many calzones you want, roll the balls with flour and cover with a cloth to reach.
  4. Roll the ball into ellipses, coat with a mixture of Tomato sauce, layer ham, sausage, cheese, mozzarella cheese, mushrooms and top with Tomato sauce.
  5. Fold the dough and bake at 240 degrees for 15 minutes.
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