Stuffed Calzoni by @maritoemoglie_incucina

52 min

15 servings

🍞

7.9 g

Dry yeast

🥛

250 ml

Milk

🍬

4.5 g

Sugar

🌱

68 ml

Oil and seeds

🌾

450 g

00 flour

🧂

5.7 g

Salt

🥚

34 g

Egg white

🍖

450 g

Ground meat

🍅

270 ml

Tomato sauce

🌿

1.1 g

Oregano

🫒

17 ml

Extra virgin olive oil

🧀

340 g

String cheese

🧀

57 g

Cheese

🥚

20 g

Egg yolk

🌱

10 g

Sesame seeds

  1. Whisk
    • dry yeast
    • warm milk
    • sugar

    Whisk the dry yeast, warm milk, sugar, seed oil, and egg white in the mixing bowl until combined.

  2. Add
    • all-purpose flour
    • salt

    Add the all-purpose flour and salt gradually, then knead until a soft dough forms.

  3. Wrap
    • extra-virgin olive oil

    Oil the dough lightly and cover it with plastic wrap.

  4. Rise

    Let the covered dough rise for 60 minutes in a warm place.

  5. Transfer

    Transfer the risen dough to the pastry board and divide it into 15 equal portions.

  6. Roll

    Roll each dough portion into a small round using the rolling pin.

  7. Spread
    • cooked tomato sauce
    • dried oregano

    Spread cooked tomato sauce over each dough round and season with dried oregano.

  8. Top
    • ground meat
    • melting cheese
    • grated cheese

    Top each round with ground meat, melting cheese, and grated cheese.

  9. Fold

    Fold each filled round into a half-moon and pinch the edges tightly to seal.

  10. Place

    Place the calzones on baking trays and cover them for 15 minutes.

  11. Whisk
    • egg yolk
    • milk for glazing

    Whisk the egg yolk with milk for glazing, then brush it over the calzones.

  12. Sprinkle
    • sesame seeds

    Sprinkle sesame seeds over the glazed calzones.

  13. Bake

    Bake at 180°C / 356°F for 20 to 25 minutes, until golden brown.

Stuffed Calzoni by @maritoemoglie_incucina

52 min

15 servings

🍞

7.9 g

Dry yeast

🥛

250 ml

Milk

🍬

4.5 g

Sugar

🌱

68 ml

Oil and seeds

🌾

450 g

00 flour

🧂

5.7 g

Salt

🥚

34 g

Egg white

🍖

450 g

Ground meat

🍅

270 ml

Tomato sauce

🌿

1.1 g

Oregano

🫒

17 ml

Extra virgin olive oil

🧀

340 g

String cheese

🧀

57 g

Cheese

🥚

20 g

Egg yolk

🌱

10 g

Sesame seeds

Preparation Steps

  1. Step 1/13

    Whisk the dry yeast, warm milk, sugar, seed oil, and egg white in the mixing bowl until combined.

    🍞dry yeast
    🥛warm milk
    🍬sugar
    🫗seed oil
    🥚egg white
    🥣mixing bowl
    🥄whisk

  2. Step 2/13

    Add the all-purpose flour and salt gradually, then knead until a soft dough forms.

    🌾all-purpose flour
    🧂salt
    🥣mixing bowl

  3. Step 3/13

    Oil the dough lightly and cover it with plastic wrap.

    🫒extra-virgin olive oil
    🥣mixing bowl
    🧻plastic wrap

  4. Step 4/13

    Let the covered dough rise for 60 minutes in a warm place.

    🥣mixing bowl
    🧻plastic wrap

  5. Step 5/13

    Transfer the risen dough to the pastry board and divide it into 15 equal portions.

    🪵pastry board

  6. Step 6/13

    Roll each dough portion into a small round using the rolling pin.

    🪵pastry board
    🥖rolling pin

  7. Step 7/13

    Spread cooked tomato sauce over each dough round and season with dried oregano.

    🍅cooked tomato sauce
    🌿dried oregano
    🪵pastry board

  8. Step 8/13

    Top each round with ground meat, melting cheese, and grated cheese.

    🍖ground meat
    🧀melting cheese
    🧀grated cheese
    🪵pastry board

  9. Step 9/13

    Fold each filled round into a half-moon and pinch the edges tightly to seal.

    🪵pastry board

  10. Step 10/13

    Place the calzones on baking trays and cover them for 15 minutes.

    🍳baking tray
    🧻plastic wrap

  11. Step 11/13

    Whisk the egg yolk with milk for glazing, then brush it over the calzones.

    🥚egg yolk
    🥛milk for glazing
    🥣mixing bowl
    🥄whisk
    🖌️pastry brush
    🍳baking tray

  12. Step 12/13

    Sprinkle sesame seeds over the glazed calzones.

    🌱sesame seeds
    🍳baking tray

  13. Step 13/13

    Bake at 180°C / 356°F for 20 to 25 minutes, until golden brown.

    🍳baking tray

Composition

Ingredients

Types

Baking, Sweeteners, Seasonings, Eggs, Meat, Oils, Dairy, Seeds

Ingredients

Dry yeast, Milk, Sugar, Oil and seeds, 00 flour, Salt, Egg white, Ground meat, Tomato sauce, Oregano, Extra virgin olive oil, String cheese, Cheese, Egg yolk, Sesame seeds

Notes

Milk (lukewarm, for brushing, amount not given), Oil and seeds (oil and seeds blend (olio e semi)), Salt (to taste, for the filling), Ground meat (for the filling), Tomato sauce (already cooked, to taste, for the filling), Oregano (to taste, for the filling), Extra virgin olive oil (to taste, for the filling), String cheese (melting cheese, for the filling), Cheese (for the filling, grated), Egg yolk (for brushing, amount not given), Sesame seeds (sprinkled on top, amount not given, mentioned only in transcript)

Allergens

Eggs, Milk, Sesame

Dietetics

Dietary regimen

High-protein

Calories

590 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 59g, Fat: 26g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 4.2mg, Sodium: 680mg

Vitamins

Vitamin A: 130µg, Vitamin B12: 1.1µg, Vitamin C: 4mg

Preparation

Time Information

Preparation

30 minutes

Cooking

22 minutes

Overall

52 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, pastry board, rolling pin, pastry brush, baking tray, plastic wrap

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Party, Game Day, Picnic

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, Tomato-rich, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours after baking), fridge : 3 days (Cool completely first,Store in an airtight container), freezer : 90 days (Wrap individually,Store in a freezer-safe airtight container)