QiMeal
Calzone Napoletano
Calzone Napoletano · ready in 57 min · 4 servings · 1045 kcal per serving · medium · 8 ingredients
A Naples style closed pizza with creamy ricotta, melted mozzarella, salami, and tomato tucked into tender dough, baked until crisp and bubbling.
- Prep
- 30 min
- Cook
- 22 min
- Total
- 57 min
- Serves
- 4
- kcal
- 1045
- Difficulty
- medium
Ingredients · 4 servings
- 800 gPizza dough, divided
- 300 gRicotta, drained
- 160 gSalami, sliced
- 250 gMozzarella, drained and diced
- 250 gTomato, crushed and drained
- 20 gOlive oil
- 6 gSalt
- 2 gBlack pepper, ground
Equipment
oven, mixing bowl, knife, spoon, rolling pin, baking sheet, parchment paper, bench scraper, oven mitt, spatula, serving plate
Instructions
- Mise En Place
Gather the measured ingredients, 2 bowls, a knife, a spoon, a rolling pin, a baking sheet, parchment, and a hot oven setup. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Drain Fillings
Drain the mozzarella and tomato well, then dice the cheese and season the tomato with 2 g salt, black pepper, and 10 g olive oil. · 5 min
What to look for: The tomato looks thick and the mozzarella has no visible puddles.
- Mix Ricotta Filling
Stir the ricotta with the remaining salt, then fold in mozzarella and salami until the filling looks creamy but still chunky. · 5 min
What to look for: The filling is creamy with visible pieces of cheese and salami.
- Shape Dough Rounds
Divide the dough into 4 balls, roll each into a 20 cm round, and keep the centers slightly thicker than the edges. · 8 min
What to look for: Each round is even, flexible, and about 20 cm wide.
- Fill And Seal
Spoon filling onto 1 side of each round, fold the dough over, press out trapped air, and crimp the rim tightly with your fingers. · 7 min
What to look for: The calzoni are sealed in half moon shapes with tight crimped rims.
- Bake Calzone
Spread the seasoned tomato over the tops, drizzle with remaining olive oil, and bake at 204°C / 400°F until deeply golden. · 22 min
What to look for: The crust is deeply golden and the filling bubbles at the sealed edge.
- Rest Then Serve
Rest the calzoni for 5 minutes, then serve them hot while the crust is crisp and the ricotta filling is molten. · 5 min
What to look for: The calzoni hold their shape and steam gently when opened.
Nutrition (per serving)
| kcal | 1045 |
|---|---|
| Protein | 48 g |
| Carbohydrates | 110 g |
| of which sugars | 5 g |
| Fat | 44 g |
| of which saturated | 19 g |
| Fibre | 5 g |
| Sodium | 2705 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk
May contain: sulphites
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat on a baking sheet at 204°C / 400°F until the crust is crisp and the center is hot.
Ingredient substitutions
Salami
- Ham: Ham gives a milder filling and is also traditional in this style.
Olive oil
- Butter: Butter is less typical here but can grease the surface if olive oil is unavailable.
