Stuffed Calzoni with a Special Touch by @maritoemoglie_incucina

1h52

15 servings

🍞

7.9 g

Dry yeast

🥛

310 ml

Milk

🍬

4.5 g

Sugar

🫗

68 ml

Seed oil

🌾

450 g

00 flour

🧂

6.8 g

Salt

🥚

34 g

Egg white

🍖

450 g

Meat

🍅

280 g

Tomato sauce

🌿

1.1 g

Oregano

🫒

11 ml

Extra virgin olive oil

🧀

340 g

Melting cheese

🧀

57 g

Cheese

🥚

20 g

Egg yolk

🌱

11 g

Sesame seeds

  1. Warm
    • Whole milk
    • Dry yeast
    • Granulated sugar

    Warm 220 ml of whole milk until lukewarm, then whisk it with dry yeast and sugar.

  2. Whisk
    • Vegetable oil
    • Egg white
    • Dry yeast

    Whisk vegetable oil and egg white into the yeast mixture until smooth.

  3. Add
    • All-purpose flour
    • Salt

    Gradually add all-purpose flour and salt, then knead until a soft dough forms.

  4. Wrap
    • Extra-virgin olive oil

    Oil the bowl with extra-virgin olive oil and cover the dough with plastic wrap.

  5. Rise

    Let the covered dough rise for at least 60 minutes until expanded.

  6. Divide

    Divide the dough into 15 equal balls and place them on a pastry board.

  7. Roll

    Roll each dough ball into a small round with a rolling pin.

  8. Spread
    • Cooked tomato sauce
    • Ground beef

    Spread cooked tomato sauce onto each round and add ground beef.

  9. Add
    • Melting cheese
    • Grated cheese

    Add melting cheese and grated cheese over the filling.

  10. Season
    • Salt

    Season the filling with salt and dried oregano.

  11. Fold

    Fold each round over the filling and crimp the edges to seal.

  12. Rise

    Cover the calzoni and let them rise for 15 minutes.

  13. Whisk
    • Egg yolk
    • Whole milk

    Whisk egg yolk with the remaining whole milk and brush it over the calzoni.

  14. Sprinkle
    • Sesame seeds

    Sprinkle sesame seeds over the brushed calzoni.

  15. Bake

    Bake at 180°C for 20 to 25 minutes until golden brown.

Stuffed Calzoni with a Special Touch by @maritoemoglie_incucina

1h52

15 servings

🍞

7.9 g

Dry yeast

🥛

310 ml

Milk

🍬

4.5 g

Sugar

🫗

68 ml

Seed oil

🌾

450 g

00 flour

🧂

6.8 g

Salt

🥚

34 g

Egg white

🍖

450 g

Meat

🍅

280 g

Tomato sauce

🌿

1.1 g

Oregano

🫒

11 ml

Extra virgin olive oil

🧀

340 g

Melting cheese

🧀

57 g

Cheese

🥚

20 g

Egg yolk

🌱

11 g

Sesame seeds

Preparation Steps

  1. Step 1/15

    Warm 220 ml of whole milk until lukewarm, then whisk it with dry yeast and sugar.

    🥛Whole milk
    🍞Dry yeast
    🍬Granulated sugar
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/15

    Whisk vegetable oil and egg white into the yeast mixture until smooth.

    🫗Vegetable oil
    🥚Egg white
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/15

    Gradually add all-purpose flour and salt, then knead until a soft dough forms.

    🌾All-purpose flour
    🧂Salt
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/15

    Oil the bowl with extra-virgin olive oil and cover the dough with plastic wrap.

    🫒Extra-virgin olive oil
    🥣Mixing bowl
    🥄Spatula
    🧻Plastic wrap

  5. Step 5/15

    Let the covered dough rise for at least 60 minutes until expanded.

    🥣Mixing bowl
    🧻Plastic wrap

  6. Step 6/15

    Divide the dough into 15 equal balls and place them on a pastry board.

    🪵Pastry board
    ⚖️Kitchen scale

  7. Step 7/15

    Roll each dough ball into a small round with a rolling pin.

    🪵Pastry board
    🥖Rolling pin

  8. Step 8/15

    Spread cooked tomato sauce onto each round and add ground beef.

    🍅Cooked tomato sauce
    🥩Ground beef
    🪵Pastry board
    🥄Spatula

  9. Step 9/15

    Add melting cheese and grated cheese over the filling.

    🧀Melting cheese
    🧀Grated cheese
    🪵Pastry board

  10. Step 10/15

    Season the filling with salt and dried oregano.

    🧂Salt
    🌿Dried oregano
    🪵Pastry board

  11. Step 11/15

    Fold each round over the filling and crimp the edges to seal.

    🪵Pastry board

  12. Step 12/15

    Cover the calzoni and let them rise for 15 minutes.

    🧻Plastic wrap

  13. Step 13/15

    Whisk egg yolk with the remaining whole milk and brush it over the calzoni.

    🥚Egg yolk
    🥛Whole milk
    🥣Mixing bowl
    🥄Whisk
    🖌️Pastry brush

  14. Step 14/15

    Sprinkle sesame seeds over the brushed calzoni.

    🌱Sesame seeds

  15. Step 15/15

    Bake at 180°C for 20 to 25 minutes until golden brown.

Composition

Ingredients

Types

Leavening agent, Seasoning, Egg, Oil, Dairy, Seeds

Ingredients

Dry yeast, Milk, Sugar, Seed oil, 00 flour, Salt, Egg white, Meat, Tomato sauce, Oregano, Extra virgin olive oil, Melting cheese, Cheese, Egg yolk, Sesame seeds

Notes

Milk (lukewarm, for brushing, mixed with egg yolk), Salt (to taste, for the filling), Meat (for the filling, minced), Tomato sauce (already cooked, to taste, for the filling), Oregano (to taste, for the filling), Extra virgin olive oil (to taste, for the filling), Melting cheese (string cheese, for the filling, shredded), Cheese (for the filling, grated), Egg yolk (for brushing), Sesame seeds (for sprinkling on top before baking)

Allergens

Egg, Milk, Sesame

Dietetics

Dietary regimen

to inform

Calories

690 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 58g, Fat: 35g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 5mg, Sodium: 780mg, Potassium: 510mg

Vitamins

Vitamin A: 180mcg, Vitamin B12: 1.8mcg, Vitamin C: 5mg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

22 minutes

Overall

1 hour 52 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Pastry board, Rolling pin, Kitchen scale, Pastry brush, Plastic wrap

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Party, Game Day, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Fluffy, Chewy, Crisp-edged, Melty

Flavors

Savory, Cheesy, Meaty, Herbaceous, Tomato-rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave longer because the filling contains meat and dairy), fridge : 3 days (Cool completely before storing,Keep in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze fully cooled calzoni individually,Transfer to a freezer-safe airtight container,Bake or reheat from thawed or frozen until hot throughout)