Calzone Italian (especially Naples); crescent-shaped turnover of leavened dough, filled with ham and cheese; may be fried or baked.
Sometimes called pizza (Oxfor University Press)
Italian Calzone are literally a pizza folded onto itself.
The inside can be any of these: Sausage, mozzarella & hard boiled egg. Cooked spinach, mozzarella, parmesan cheese. Tomatoe, spicy salame, smoked provola cheese. Tomatoe, fried eggplant, mozzarella & parmesan cheese. Zucchini cooked with garlic, zucchini flowers, mozzarella. Chopped cooked ham, mozzarella, hard boiled egg. Stracchino (soft cheese, mozzarella, Parma ham). Tomatoe, hard boiled egg, artichokes in oil, ham, mozzarella, olives.
For the Pasta
400 gr flour
5 gr sugar
1 glass warm water
20 gr yeast
Work the ingredients on a floured board & when ready place in a covered bowl to rise for 30” in a warm temperature. Knead again & roll out 2 rounds of 20cm each. Paint with olive oil. Put in your chosen mixture being careful to keep a border where you will fold the calzone and pinch down the edges to close them like a half moon. Be sure you put in salt & pepper. Paint with olive oil again and bake in a hot oven 220° for 20” to 25” or until golden. You can also make some tomatoe sauce to put a little of this on the top of the calzone.
The typical southern Italian calzone is made from the same pasta as the pizza. The favourite of all Italians is made with ”scarola”, escarole, from the endive family. It must be cleaned, cut into pieces & boiled in salted water for 2”. Squeeze out water Prepare an ”aglio,olio e peperoncino”, sautéed garlic & chilli in olive oil , add about 100gr black olives from Gaeta , some washed capers (optional) & add the escarole on low heat turning & adding a spoon of water or vegetable broth to stew if necessary. Lastly, having toasted some pine nuts in the oven (taking care not to burn them), add to the mixture. This is now ready to fill the calzone. It is also delicous on pasta.