Calzone Ripieno with Salami & Broccoli Posted on 20 Mar 17:57 , 0 comments
Serves 3 - 4
Broccoli from our winter garden and freshly made salami are a perfect filling for this hearty calzone. Don’t limit yourself to this filling as salami can be substituted with sausage or prosciutto and the winter garden is full of suitable vegetables like silverbeet or grape. This is a good start but you can make it your own.
For the Dough
- 1kg plain flour
- 1 tsp dried yeast
- 2 tabs olive oil
- 1/2 tsp salt
For the Filling
- 2 Calabrese dried salami, sliced
- 300g broccoli, boiled in salted water
- 250g grated mozzarella
For the Tomato Salsa
- 1 cup tomato passata
- 1 tabs olive oil
- 1tsp oregano
- 1/2 clove garlic, crushed
- Mix together ingredients for the dough adding just enough water to bind them well and form a soft dough. Place in a covered bowl in warm place for 2 hours so as to allow the dough to double in volume.
- Once the dough has risen, knead with a little more flour for about 4-5 minutes until you have a smooth dough. Cut into 4 pieces and form smaller balls. Allow to rest for 10 minutes.
- Roll each ball flat to form a pizza like disc of about 30cm in diameter.
- Place filling of some salami, cooked broccoli and scatter some mozzarella cheese over one half of the dough.
- Then fold over ensuring you completely seal the calzone by pinching the two ends of the dough. You will have a semi circle sealed with the fi lling inside.
- Combine all the ingredients for the tomato salsa and mix well.
- Spread a tablespoon or two of the tomato salsa over the top and place the calzone on a fl at pizza tray.
- Cook in a hot pre-heated oven at 220C degrees for approximately 15-20 minutes or until a light golden colour. (this may vary according to your oven).
- Serve warm sliced into 2-3 pieces.