Mini calzones

Delicious Mini Calzones: An Italian Recipe Full of Flavors

Who doesn't love to indulge their taste buds with an Italian delicacy? These mini calzones are a perfect choice for a warm day when the oven can be your ally in bringing savory flavors into your home. Learned at a pizzeria in a vibrant area, this recipe combines tradition with fresh ingredients, offering you a unique culinary experience right in the comfort of your own kitchen.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12 mini calzones

Ingredients

For the dough:
- 300-400 g all-purpose flour 00 (00 flour is ideal for pizza and pasta, with a low gluten content that gives it a light texture)
- 10 g fresh yeast (fresh yeast provides the best results, but you can also use dry yeast)
- 10 g salt (salt helps develop flavors, but do not add it directly to the yeast)
- 3 tablespoons olive oil (a quality oil adds a special flavor)
- 1 teaspoon sugar (helps activate the yeast)
- 250 ml lukewarm water (not hot, to avoid killing the yeast)

For the filling:
- 100 g cooked prosciutto or ham (make sure it is of good quality for an intense flavor)
- 100 g mozzarella (fresh mozzarella or 'fiordilatte' mozzarella can be used)
- 50 g ricotta (ricotta adds a very pleasant creaminess)
- 50 g grated parmesan (for an extra flavor boost)
- 1 tablespoon olive oil (to mix the ingredients)
- Salt and pepper (to taste)

For brushing:
- 1 egg (an egg yolk helps achieve a golden color)
- Grated parmesan (to sprinkle on top)

Step-by-Step Instructions

Step 1: Prepare the Dough
1. In a large bowl, add the flour and salt. Mix well to distribute the salt evenly.
2. In a glass, combine the yeast with the sugar and lukewarm water. Let the mixture sit for 5-10 minutes until it starts to foam (this is an indication that the yeast is active).
3. Pour the yeast mixture over the flour and mix with a spatula or wooden spoon. Add the olive oil and continue to mix until the dough starts to form.
4. Transfer the dough to a working surface and knead for about 10 minutes until it becomes elastic and smooth. If it is too sticky, you can add a little flour, but in moderation.
5. Place the dough in a bowl greased with oil, cover it with a damp towel, and let it rise in a warm place for 1 hour or until it doubles in volume.

Step 2: Prepare the Filling
1. In a food processor, add the diced ham and mozzarella, then blend for a few seconds until finely chopped.
2. In a separate bowl, combine the ricotta with the grated parmesan and olive oil. Mix well and add salt and pepper to taste.
3. Incorporate the ham and mozzarella mixture into the ricotta mixture and mix until combined. You can chill the filling to firm it up a bit before use.

Step 3: Form the Mini Calzones
1. Once the dough has risen, transfer it to a floured working surface. Divide the dough into 12 equal pieces.
2. Using your fingers, stretch each piece of dough into a circle about 10 cm in diameter.
3. Add a tablespoon of the prepared filling to one half of the circle. Fold the calzone into a half-moon shape, making sure the edge is well sealed. You can use a fork to crimp the edges and seal them well.

Step 4: Baking
1. Preheat the oven to 200°C. Place the calzones on a baking tray lined with parchment paper.
2. Beat the egg and brush each calzone with it, then sprinkle grated parmesan on top for extra flavor.
3. Bake the calzones for 15-20 minutes or until they are golden and crispy. Check them occasionally to ensure they do not burn.

Step 5: Serving
- Serve mini calzones warm, alongside a cold beer or a fragrant white wine. You can add a fresh salad as a side dish to balance a delicious meal.

Practical Tips
- Filling Variations: Get creative! You can add vegetables, olives, or even feta cheese for a different twist. If you have leftover ingredients in the fridge, turn them into the perfect filling.
- Dough: If you have time, let the dough rise slowly in the fridge for a few hours. This will enhance the flavor and texture.
- Serving: These mini calzones are perfect as an appetizer at a party, but also as a quick snack. You can serve them with various sauces, such as tomato sauce or pesto.

Nutritional Information
Each mini calzone has approximately 200 calories, depending on the chosen filling. They are rich in protein due to the cheeses and meat, while also providing essential carbohydrates from the flour. The olive oil adds healthy fatty acids.

Frequently Asked Questions
- Can I use dry yeast? Yes, you can use dry yeast. In this case, add it directly to the flour, but make sure to let it activate in lukewarm water with sugar before mixing it in.
- How long can I keep the calzones? Mini calzones can be kept in the fridge for 2-3 days. You can reheat them in the oven to restore their crispy texture.
- Can I freeze the calzones? Absolutely! You can freeze them before baking. Place them on a tray, freeze them, then transfer them to an airtight container. When you want to prepare them, bake them directly from the freezer, adding a few minutes to the baking time.

These mini calzones are a perfect combination of flavors and textures, bringing a touch of Italian tradition to every bite. Don’t forget to enjoy every step of preparing them, and the final result will surely please everyone! Enjoy your meal!

 Ingredients: For the dough: 300-400 g of white flour 00, 10 g of beer yeast, 10 g of salt, 3 tablespoons of olive oil, 1 teaspoon of sugar, 250 ml of warm water. For the filling: 100 g of cooked ham or prosciutto, 100 g of mozzarella, 50 g of ricotta, 50 g of grated parmesan, 1 tablespoon of olive oil, a little salt and pepper (to taste). For brushing: 1 egg, grated parmesan.

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