- Folded pizza
- 500g flour
- 20g fresh yeast
- Olive oil, for frying
- 150g freshly grated parmesan cheese
- Basil leaves, for serving
- For the sauce
- 5 tbsp olive oil
- 2 cloves garlic, finely chopped
- 400g tomatoes, chopped'
- 10 basil leaves, chopped
- For the filling
- 300g ricotta cheese
- 15g salami, finely diced
- 150g provola cheese, diced
- 4 tbsp freshly grated parmesan cheese
- Salt and freshly ground black pepper
Place the flour in a mound on a benchtop and make a well in the centre. Crumble the yeast into the centre and pour over ½ cup of warm water to dissolve the yeast. With your hands, mix the flour and yeast together and knead. Add more warm water if necessary to create a wet dough. Knead until the dough feels elastic. Form it into a ball and put it aside to rest in a warm place for at least 1 hour.
While the dough is resting, make the sauce. Put the olive oil and garlic in a saucepan over medium heat and let the garlic sizzle until golden, about 2 minutes. Add the tomatoes and cook for 8 minutes. At the last minute, stir in the basil, saving a few leaves for the garnish. Set aside.
Sprinkle flour on the benchtop, knead the dough again and, with a rolling pin, flatten it out to a thickness of about 1cm. Cut out circles of dough about 10cm wide by cutting round a side plate to get the shape, making as many as you can. Place the dough on a baking tray.
For the filling, mix the ricotta, salami, provola and parmesan. Add salt and pepper to taste. Place 2 tablespoons of the filling on one half of each circle of dough, then fold the other half across to make a half-moon shape. Press all around the edges with a finger or fork.
Heat 6 cm of olive oil in a wok or deep frying pan until it sizzles when a little piece of dough is thrown in. Fry the calzone until golden, about 5 minutes. Remove and drain on paper towels. When all the calzone are cooked, place them on a serving dish, pour over a generous spoonful of the sauce, and sprinkle over freshly grated parmesan cheese and a little sliced basil.
- Main Ingredients - Beef
- Cuisine - Italian
- Course - Lunch