Calzone - closed pizza (very tasty). Closed pizza calzone, recipe with ham and mushrooms

One of my favorite treats is pizza. Baking firmly holds a dominant position in cooking different countries. Increasingly, closed calzone pizza has begun to appear on the menus of large restaurants and cafes. The baking recipe is interpreted in different ways. Appearance The product bears little resemblance to the traditional Italian dish and is more similar to oriental chebureks, manti and Russian pies.

Pizza with interesting filling is a national snack in Italy. Baking is highly nutritious and soft. All the juice from the ingredients remains inside and gives the product a delicious aroma. An excellent combination of crispy dough and juicy meat makes the dish appetizing and desirable. The cooking technology has remained virtually unchanged over time.

Can act as a filler completely different components: vegetables, mushrooms, meat, seafood, salami, cheese. Especially for gourmets, they serve products with sweet fillings: fruits, berries, jam, etc. You can experiment on this topic as you like, here your imagination is limitless. Here are a couple of the most delicious variations.

Classic pizza calzone

The recipe differs little from the traditional flour treat. So, for the dough you will need the following ingredients:

• 1,5 cups of flour;
• 170 ml boiled water(warm);
• half a teaspoon of yeast;
• 15 ml vegetable oil;
• salt to taste;
• egg.

Products for stuffing: 100 grams of beef ham and salami (preferably spicy sausage), 80 g of mozzarella cheese. For piquancy, take a pinch of oregano and dill (can be dried).

For the sauce:

• teaspoon olive oil,
• fresh basil leaf,
• two cloves of garlic,
• 50 g tomato paste,
• 5 g balsamic vinegar.

Let's get down to technology

Pizza calzone, the recipe for which has spread all over the world, is made in the shape of a crescent and served in portions. First, knead the dough by combining the indicated products. Cover with a towel and let it rest for about forty minutes.

Divide the risen dough into two equal parts. Knead both pieces with your hands (do not use a rolling pin) until you get something like a cake. Pour sauce over one part (mix all ingredients). Place chopped ham and salami on half of the dough, grate cheese on top, sprinkle with oregano and dill.

Cover with the other half and pinch the ends tightly. We perform similar manipulations with the remaining piece of dough. Brush the surface with beaten egg to form golden crust, put in the oven for 20 minutes.

Juicy product with chicken meat

The chicken calzone recipe is more familiar to our fellow citizens. Russian cooking adapted the dish to suit tastes Slavic people. Closed pie very satisfying, nutritious and original. Instead of poultry meat, it is not forbidden to use other varieties, such as pork or beef. Required set of products for half a kilogram yeast dough(made similarly to the previous recipe):

• chicken fillet (400 g);
• vegetables: onion, fresh tomatoes(2 pcs.);
• one hundred grams of cheese;
• tomato paste in the amount of two tablespoons;
• greens: parsley, dill, basil;
• spices: ground pepper, salt, oregano;
• egg yolk.

Step by step guide

The proposed option is slightly different from the calzone pizza described above. The recipe is quite simple, even a novice cook can handle it. First, cut the meat into small cubes. Place the tomatoes in boiling water for 30 seconds so that the skin comes off easily. Then chop it, mix it with onions and chopped herbs. Add chicken and necessary seasonings.

We make a flat cake from the dough. Cover one half generously tomato paste. Add the filling. Grate cheese on top. Carefully secure the edges and brush with beaten yolk. Using a fork, make several punctures in the center to allow steam to escape. Bake at 220 degrees for at least 15 minutes. The dish can be served in portions or cut into small pieces.

Closed pizza calzone: recipe with olives and cheese

You should definitely try this dish. An interesting combination of products will leave a pleasant aftertaste and a storm of delight. By the way, baking is somewhat reminiscent Ossetian pie. Ingredients for the dough:

• 170 g flour;
• 200 ml warm milk;
• tea spoon dry yeast;
• salt.

Filler:

• 10 pieces. large olives without pits and filling;
• two branches of green onions;
• one hundred grams of cheese;
• 30 g tomato paste;
• egg;
• seasonings: coriander, basil, oregano.

Instructions

IN warm milk(not hot) add yeast, stir well. Add salt. Pour flour through a strainer. Knead the dough and leave for half an hour under a towel. In the meantime, let's prepare the filling.

First, let's make the sauce: finely chop the onion, mix with seasonings and tomato paste. If it gets too thick, add water. Cut the cheese into cubes, olives into rings.

Forming the product

From the resulting dough you can bake 3-4 products or one large one if you have the right size baking tray at home. Roll out two thin circles with a rolling pin. One will serve as a lid; we are not touching it for now. Cover the entire flatbread with tomato sauce. Fill with cheese and olive filling.

Cover the layer with the second piece of dough and pinch the edges. Brush with egg and bake the calzone pizza for 15-20 minutes. The recipe can be modified and supplemented with your favorite products. Enjoy pleasant moments with your family!

Feel like real Italians for a moment. Note that the dough for calzones, the recipe for which is given in the article, can be kneaded from fermented milk drinks(kefir, whey), sour cream. Interpret with fillings if you have the desire, time and money.

The article discusses the preparation of a masterpiece of Italian cooking, the most popular types Italian closed pizza. Does the name “calzone” remind you of anything? Well, of course, long johns, underpants... We don’t know what the Italian comedians wanted to say when they called closed pizza this way, but the fact remains a fact. However, the Italians also call their underpants (Italian: calzone) with the word pantaloni (knickers). Closed pizza The calzone better retains all the juiciness and taste of its filling.

Variant of figured cutting of pizza - calzone

Most often, calzone pizzas are cut into a crescent shape by placing the filling on one half of the rolled out dough circle, then covering it with the other half and carefully pinching the edges. It turns out to be a kind of portioned pie.

Pizza - calzone with mushrooms

Ingredients for pizza - calzone with mushrooms:

For the tomato sauce:

• 3 meaty tomatoes (580 g)
• 3 cloves garlic
• 3 tbsp. tablespoons chopped fresh basil leaves
• 1/4 teaspoon dried ground oregano
• 1/4 teaspoon dried ground thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tbsp. spoons of olive oil
• ground pepper to taste

For the test:

• 370 g flour
• 210 ml warm water
• 1 teaspoon dry yeast
• 2/3 teaspoon salt
• 2 tbsp. spoons of olive oil

For filling:

• 150 g fresh champignons
• 300 g fresh chanterelles
• 15 dried mushrooms shiitake (25 g) or 100 g fresh mushrooms (mushroom platter For the filling you can combine it yourself according to taste and availability)
• 200 g spinach leaves (weight of peeled leaves without stems)
• 200 ml tomato sauce
• 2 balls of brine mozzarella (2x125 g)
• 50 g butter
• 2 tbsp. spoons of olive oil
• 4 sprigs fresh thyme
• 3 cloves garlic
• pepper mill

Besides:

• baking parchment
• Not a large number of flour (for rolling out dough)
• 1 tbsp. spoon of olive oil (for greasing the products before baking)

Preparing pizza calzone:

Making tomato sauce for pizza calzone

Blend the tomatoes with a blender and pass through a fine sieve.
Finely chop the basil leaves.
Cut the garlic into small cubes.
Heat the olive oil in a saucepan and fry the garlic until light golden brown.
Add mashed tomatoes, basil, thyme, oregano, salt, sugar and pepper to the garlic.
Boil the mixture to 200 ml over medium heat (this will take you about 30-40 minutes; do not cover the saucepan with a lid).

Ready sauce

Preparing dough for pizza calzone

Sift the flour into a bowl.
Dissolve salt and yeast in lukewarm water.
Make a hole in the sifted flour and pour into it yeast water and olive oil.
Knead the dough (well kneaded dough should be homogeneous and not stick to your hands).
Transfer the dough into a clean bowl, having previously greased its walls and bottom with vegetable oil, and cover with a towel.
Place the dough in a warm place and let it rise twice, kneading it after the first rise.

Ready dough

PREPARATION OF THE FILLING:
Pour boiling water over the shiitake for 1 hour and place in a sieve.
Chop the chanterelles, champignons and shiitakes not very finely ( small mushrooms leave whole).
Sort the spinach, separate the leaves from the stems and chop coarsely.
Cut the garlic into cubes.
Remove the leaves from the thyme (you don't need the branches).
Cut the mozzarella into small pieces.
Heat a frying pan with olive oil and fry the mushrooms, adding garlic and thyme (the juice released from the mushrooms should completely evaporate).
Add a piece of butter to the fried mushrooms, stir and pour tomato sauce.

After this, cook over low heat, stirring, for about 3 minutes. Add spinach to the mushrooms and cook, stirring, for another 5-7 minutes until the liquid has completely evaporated (heat at maximum).

After the dough will work do a warm-up a second time. Divide the dough into four equal parts.

Lightly dust the work surface of the table and rolling pin with flour. Roll out each piece of dough into a circle with a diameter of 24-25 cm.

Place 1/4 of the filling on each half of the “dough circle” (leave 2.5 cm empty around the edges).

Top with slices of mozzarella and season lightly with salt and pepper.

Cover each “circle” with the other half of the dough. Pinch the edges tightly.
Preheat the oven to 200 gr. WITH.
Place the products on a baking sheet covered with baking paper.

Brush the surface of the calzone with olive oil and sprinkle with coarse salt, if desired.
(NOTE: If there is no coarse salt, it is easy to prepare by making a saturated salt solution in boiling water - about 380 g of salt per liter of solution, then pouring it into a wide plate and letting it dry.)
Bake the pizzas for about 15 minutes until nicely golden brown.

Serve the calzone hot or cold. Separately, serve the prepared tomato sauce in a gravy boat and the olives on a plate.

Pizza calzone with minced meat, mushrooms and cheese

Pizza ingredients - calzone with minced meat, mushrooms and cheese:

For the test:

• 1 packet of yeast (11 g)
• 1 glass of warm water
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt 400-450 g flour

For filling:

• 600 g minced meat
• 1 onion
• 150-200 g mushrooms
• 2-3 tomatoes
• 150-200 g mozzarella cheese (can be different according to taste and availability)

Preparation of pizza - calzone with minced meat, mushrooms and cheese:

Dissolve yeast in a cup warm water with sugar.
In a large bowl, mix butter, salt and flour.
Add yeast mixture and mix until smooth.
The dough should have this consistency:

Roll the dough into a ball and leave in a warm place for 30 minutes.
Fry the minced meat with onions, add the mushrooms and fry until the liquid evaporates.
Divide the dough into portioned pieces(4-5 pieces) and roll each part into a circle on a floured surface.
Place fried minced meat with mushrooms on half of the dough circle, place pieces of cheese and tomato slices on top.
Cover the pizza with the free half of the dough in the shape of a crescent and pinch the edges tightly. Leave to proof for 15 minutes.
Bake for about 25 minutes in a preheated oven at 220 degrees. With the oven.
15 minutes after the start of baking, remove the pizza and carefully brush it with melted butter.
Return to the oven for 10 minutes until fully cooked.

Pizza calzone with minced meat, tomatoes and cheese

Pizza ingredients - calzone with minced meat, tomatoes and cheese:

For the test:

• 2 cups of flour,
• 3/4 cup milk,
• 1 tablespoon granulated sugar,
• 1 teaspoon dry yeast,
• 3 tablespoons vegetable oil,
• a pinch of salt
• 1 yolk – for greasing the products before baking.

For filling:

• 400 g mixed minced meat(pork, beef),
• 400 g canned or fresh peeled tomatoes,
• 1 onion,
• 1 clove of garlic,
• 125 g mozzarella cheese,
• vegetable oil,
• basil greens,
• spices to taste.

Preparation of pizza - calzone with minced meat, tomatoes and cheese:

Heat the milk to 28-30 gr. C, we breed yeast in it, granulated sugar, let the dough rise for 20 minutes.
Add salt, dough, olive oil to the flour and knead the dough, cover and leave to rise in a warm place for one and a half to two hours.
Then we prepare the filling.
Peel the onion and garlic, chop, fry in oil, add minced meat, fry until the minced meat is ready, add tomatoes, add salt and simmer everything together for 6-7 minutes.
Cut the cheese into pieces, chop the greens.
Roll out the dough into a circle, put the filling on one half of the circle, put pieces of mozzarella on top, sprinkle with herbs, spices, and dry herbs.
Cover the filling with the second half of the rolled out dough, pinch the edges nicely, and brush with yolk.
Place the pizzas on a baking sheet, greased with oil, and place in a preheated oven at 200 degrees. Transfer to the oven and bake for about 15 minutes until nicely browned.

Pizza calzone with vegetables

Ingredients for pizza - calzone with vegetables:

• Wheat flour - 500 g
• Dry instant yeast - 5 g
• Olive oil - 90 ml (30 ml for dough, 50 ml for frying filling, 10 ml for greasing)
• Salt - 1/2 tsp.
• Onions - 1 pc. (100 g)
• Garlic - 3 cloves
• Zucchini - 800 g
• Canned tomatoes in own juice- 800 g (you can take fresh ones)
• Fresh green basil - 30 g
• Capers - 15 g
• Mozzarella - 100 g

Preparing pizza - calzone with vegetables:

In a large wide bowl or directly on the table, sift the flour, add salt and yeast, make a hole in the middle and pour 300 ml of water mixed with olive oil (30 ml) into the hole. Gently mix until the dough is homogeneous and plastic, gradually collecting flour from the edges.

Then we knead the dough, stretch it, roll it again, and slap it on the table, sparing no effort. It should become very elastic and stick off your hands and the table. Then close the dough and place it in a warm place without drafts to rise.

While the dough is rising, make the filling. Saute the onion and finely chopped garlic in olive oil (60 ml), add the zucchini cubes and tomatoes along with the liquid.
After mashing the tomatoes, simmer the vegetables uncovered over low heat for about 20 minutes until they become quite soft and the sauce thickens a little.

When the filling is ready (thickens enough), add basil leaves, capers and salt to taste, turn off the heat and stir.

When the dough has increased in volume by 2-2.5 times, knead it again and divide it into 4 parts. Roll each part into a circle approximately 0.5 centimeters thick. Place the filling and a couple of mozzarella balls on half of each circle.

Cover the filling with the free portion of the dough.

We carefully and tightly pinch the edge.

Ingredients:

for test:

• 300 g;
• 1 tbsp. milk;
• 1 tbsp. dry instant yeast;
• 0.5 tbsp. Sahara;
• 1 tsp salt;
• 3 tbsp. olive oil.

For filling:

• 300 g ham;
• 50 g cream cheese;
• 100 g solid;
• 1 small onion;
• 2 medium tomatoes;
• 200 g champignons.

for the sauce:

• 2 tbsp. olive oil;
• a pinch of salt;
• a pinch of black pepper;
• a pinch of oregano or a mixture of spices of your choice (thyme, marjoram, rosemary, oregano);
• a few green basil leaves.

Calzone recipe

) . This pizza retains the juiciness and taste of the filling for a long time. In the article you will find detailed recipes for Italian pizza calzone

The recipes for these pizzas describe the preparation of the most popular types of Italian dough.
Does the name “calzone” remind you of anything? Well, of course, long johns, underpants... We don’t know what the Italian comedians wanted to say when they called closed pizza this way, but the fact remains a fact. However, the Italians also call their underpants (Italian: calzone) with the word pantaloni (knickers).
Closed pizza calzones better retain all the juiciness and taste of the filling.

Variant of figured cutting of pizza-calzone

More often, pizza calzones are cut into a crescent shape by placing the filling on one half of the rolled out dough circle, then covering it with the other half and carefully pinching the edges. It turns out to be a kind of portioned pie.

Ingredients:
For the tomato sauce:
3 meaty tomatoes (580 g)
3 cloves garlic
3 tbsp. tablespoons chopped fresh basil leaves
1/4 teaspoon dried ground oregano
1/4 teaspoon dried ground thyme
1/2 teaspoon sugar
1/2 teaspoon salt

ground pepper to taste
For the test:
370 g flour
210 ml warm water
1 teaspoon dry yeast
2/3 teaspoon salt
2 tbsp. spoons of olive oil
For filling:
150 g fresh champignons
300 g fresh chanterelles
15 dried shiitake mushrooms (25 g) or 100 g fresh mushrooms
(you can combine assorted mushrooms for the filling yourself according to taste and availability)
200 g spinach leaves (weight of peeled leaves without stems)
200 ml tomato sauce
2 balls of brine mozzarella (2x125 g)
50 g butter
2 tbsp. spoons of olive oil
4 sprigs fresh thyme
3 cloves garlic
pepper mill
salt
Besides:
baking parchment
a small amount of flour (for rolling out dough)
1 tbsp. spoon of olive oil (for greasing the products before baking)
Preparation
PREPARING TOMATO SAUCE
Blend the tomatoes with a blender and pass through a fine sieve.
Finely chop the basil leaves.
Cut the garlic into small cubes.
Heat the olive oil in a saucepan and fry the garlic until light golden brown.
Add mashed tomatoes, basil, thyme, oregano, salt, sugar and pepper to the garlic.
Boil the mixture to 200 ml over medium heat (this will take you about 30-40 minutes; do not cover the saucepan with a lid).
Ready sauce:

PREPARATION OF THE DOUGH
Sift the flour into a bowl.
Dissolve salt and yeast in lukewarm water.
Make a well in the sifted flour, pour yeast water and olive oil into it.
Knead the dough (well kneaded dough should be homogeneous and not stick to your hands).
Transfer the dough into a clean bowl, having previously greased its walls and bottom with vegetable oil, and cover with a towel.
Place the dough in a warm place and let it rise twice, kneading it after the first rise.
Ready dough:

PREPARATION OF THE FILLING:
Pour boiling water over the shiitake for 1 hour and place in a sieve.
Chop the chanterelles, champignons and shiitakes not very finely (leave small mushrooms whole).
Sort the spinach, separate the leaves from the stems and chop coarsely.
Cut the garlic into cubes.
Remove the leaves from the thyme (you don't need the branches).
Cut the mozzarella into small pieces.
Heat a frying pan with olive oil and fry the mushrooms, adding garlic and thyme (the juice released from the mushrooms should completely evaporate).
Add a piece of butter to the fried mushrooms, stir and pour in the tomato sauce.
After this, cook over low heat, stirring, for about 3 minutes. Add spinach to the mushrooms and cook, stirring, for another 5-7 minutes until the liquid has completely evaporated (heat at maximum).

After the dough has risen a second time, knead it. Divide the dough into four equal parts. Lightly dust the work surface of the table and rolling pin with flour.
Roll each part of the dough into a circle with a diameter of 24-25 cm. Place 1/4 of the filling on each half of the “dough circle” (leave 2.5 cm empty at the edges).
Top with slices of mozzarella and season lightly with salt and pepper.

Cover each “circle” with the other half of the dough. Pinch the edges tightly.
Preheat the oven to 200 gr. WITH.
Place the products on a baking sheet covered with baking paper.
Brush the surface of the calzone with olive oil and sprinkle with coarse salt, if desired.
(NOTE: If coarse salt is not available, it can be easily prepared by making a saturated brine solution in boiling water - about 380 g of salt per liter of solution, then pouring it into a wide plate and allowing to dry.)
Bake the pizzas for about 15 minutes until nicely golden brown.
Serve the calzone hot or cold.
Separately, serve the prepared tomato sauce in a gravy boat and the olives on a plate.

Making calzones (Jamie Oliver). Watch online

Ingredients:
For the test:
1 packet of yeast (11 g)
1 glass of warm water
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon salt 400-450 g flour
For filling:
600 g minced meat
1 onion
150-200 g mushrooms
2-3 tomatoes
150-200 g mozzarella cheese (can be different according to taste and availability)
Preparation
Dissolve the yeast in a cup of warm water with sugar. In a large bowl, mix butter, salt and flour. Add the yeast mixture and mix until smooth.
The dough should have this consistency:

Roll the dough into a ball and leave in a warm place for 30 minutes.
Fry the minced meat with onions, add the mushrooms and fry until the liquid evaporates.
Divide the dough into portions (4-5 pieces) and roll each part into a circle on a floured surface.
Place fried minced meat with mushrooms on half of the dough circle, place pieces of cheese and tomato slices on top.
Cover the pizza with the free half of the dough in the shape of a crescent and pinch the edges tightly. Leave to proof for 15 minutes.
Bake for about 25 minutes in a preheated oven at 220 degrees. With the oven.
15 minutes after the start of baking, remove the pizza and carefully brush it with melted butter.
Return to the oven for 10 minutes until fully cooked.

Ingredients:
For the test:
2 cups of flour,
3/4 cup milk,
1 tablespoon granulated sugar,
1 teaspoon dry yeast,
3 tablespoons vegetable oil,
a pinch of salt
1 yolk – for greasing the products before baking.
For filling:
400 g mixed minced meat (pork-beef),
400 g canned or fresh peeled tomatoes,
1 onion,
1 clove of garlic,
125 g mozzarella cheese,
vegetable oil,
basil greens,
spices to taste.
Preparation
Heat the milk to 28-30 gr. C, dilute yeast and granulated sugar in it, let the dough rise for 20 minutes.
Add salt, dough, olive oil to the flour and knead the dough, cover and leave to rise in a warm place for one and a half to two hours.
Then we prepare the filling.
Peel the onion and garlic, chop, fry in oil, add minced meat, fry until the minced meat is ready, add tomatoes, add salt and simmer everything together for 6-7 minutes.
Cut the cheese into pieces, chop the greens.
Roll out the dough into a circle, put the filling on one half of the circle, put pieces of mozzarella on top, sprinkle with herbs, spices, and dry herbs.
Cover the filling with the second half of the rolled out dough, pinch the edges nicely, and brush with yolk.
Place the pizzas on a baking sheet, greased with oil, and place in a preheated oven at 200 degrees. Transfer to the oven and bake for about 15 minutes until nicely browned.

Ingredients:
Wheat flour - 500 g
Dry instant yeast - 5 g
Olive oil - 90 ml (30 ml for dough, 50 ml for frying filling, 10 ml for greasing)
Salt - 1/2 tsp.
Onions - 1 pc. (100 g)
Garlic - 3 cloves
Zucchini - 800 g
Canned tomatoes in their own juice - 800 g (you can take fresh ones)
Fresh green basil - 30 g
Capers - 15 g
Mozzarella - 100 g
Preparation
In a large wide bowl or directly on the table, sift the flour, add salt and yeast, make a hole in the middle and pour 300 ml of water mixed with olive oil (30 ml) into the hole. Gently mix until the dough is homogeneous and plastic, gradually collecting flour from the edges.

Then we knead the dough, stretch it, roll it again, and slap it on the table, sparing no effort. It should become very elastic and stick off your hands and the table. Then close the dough and place it in a warm place without drafts to rise.

While the dough is rising, make the filling. Saute the onion and finely chopped garlic in olive oil (60 ml), add the zucchini cubes and tomatoes along with the liquid.
After mashing the tomatoes, simmer the vegetables uncovered over low heat for about 20 minutes until they become quite soft and the sauce thickens a little.

When the filling is ready (thickens enough), add basil leaves, capers and salt to taste, turn off the heat and stir.

When the dough has increased in volume by 2-2.5 times, knead it again and divide it into 4 parts. Roll each part into a circle approximately 0.5 centimeters thick.
Place the filling and a couple of mozzarella balls on half of each circle.
Cover the filling with the free portion of the dough. We carefully and tightly pinch the edge. Place the pizzas on a baking sheet, make several cuts to allow steam and excess liquid to escape, and grease with olive oil. Let's stand for 10 minutes.
Bake in the oven for 15 minutes at 220 degrees. WITH.
Serve hot.

When serving, the pizza calzone can be decorated various sauces, herbs and dry spices

Ingredients for the dough:
200 g of liquid - milk half and half with water or weak meat broth, or broth with the addition of dry wine (1/4), or dry wine, diluted with water 1:2
1 egg
1.5 tsp. Sahara
1 tsp. salt
50 ml vegetable oil (40 ml for dough and 10 ml for drizzling topping)
about 400 g flour (until a plastic dough consistency)
1.5 tsp. yeast
Preparation
Sift the flour, add salt and yeast, make a hole in the middle and pour 200 ml of liquid mixed with olive oil (40 ml) into the hole.
Gently mix until the dough is homogeneous and plastic, gradually collecting flour from the edges.
Then we actively knead the dough, repeatedly stretch it, roll it up, and slap it on the table, sparing no effort. It should become very elastic and stick off your hands and the table.
Cover the well-punched dough and place it in a warm place to rise for 30-40 minutes.
Then roll it out into a thin circle.
From the center we make cuts along the radii (half the length of the radius), as shown in the photo.
Along the uncut edge of the circle (as shown in the photo) we lay out layers of topping, selected according to taste and availability.
For example, grease with a mixture of ketchup and mayonnaise, on top - champignons fried with onions, ham, tomatoes, seasoning, salt and on top of everything - grated cheese and olive oil (10 ml).

Then we wrap the corners of the dough from the center onto the filling and it turns out something like a crown

Bake at 180 degrees. Until the dough is lightly browned. Serve hot.

Also, to prepare pizza calzone, you can use other recipes that are on the site

Closed pizza Calzone, a recipe with a photo of which I will now tell and show, original way surprise your loved ones with a wonderful taste. By the way, italian pizza A calzone, the calorie content of which can be the same as that of a regular pizza (the amount of dough remains the same), is also suitable for people trying to monitor their figure and health. This is of course not dietary dish, but the sutra can serve wonderful breakfast. First of all, you should turn on the oven at 250 degrees (along with the baking sheet) and prepare the pizza filling, so wash the mushrooms well, bell pepper and basil.
Place the frying pan on high heat, pour oil into it and leave to heat. Since this pizza is made from mushrooms and vegetables, at this time we cut the mushrooms and garlic into medium-sized pieces.
Place the mushrooms and garlic in a frying pan and fry, stirring occasionally. On high fire the mushrooms will not burn, because very soon they will give up a large amount of water and will stew for some time in their own juice.
Cut the bell pepper into chaotic strips. You can read how to quickly peel and cut bell peppers.
Add the yellow bell pepper to the oyster mushrooms and champignons and mix well.
Add a little dry oregano. Pizza with champignons goes well with it. Fry for 5 minutes.
Add tomato sauce for pizza, which should be prepared in advance. Mix well.
Add olives, salt, pepper and remove from heat.
We take ready-made yeast pizza dough, which we prepare a little earlier, and roll it out thin flatbread round shape. Real pizza should have a thin dough.
Place the mushroom pizza filling slightly to the left of the middle of the flatbread. This time we do not use a pizza base (it is), as in almost all other options. Closed Calzone pizza is one of the exceptions.
Place basil leaves on top of the pizza filling.
Break up pieces of mozzarella and place on top. I replaced mozzarella with ricotta, this cheese does not melt in the oven and has a delicate curd taste. Delicious vegetable pizza goes well with it. But if you want melty baked cheese, then by all means use mozzarella.

Now comes the most important part. Cover the right, larger half of the pizza dough with the filling to form a pie, and press down the edge a little. The halves won't stick together right away, you'll have to work a little - preparing a Calzone requires concentration. To prevent a large pizza from falling apart and falling apart, you need to seal the joint well; to do this, pull off the edge at the very beginning ( small piece) dough, twist it and glue it to the base, again pull off the next piece and glue it to the base again, again and again, until we reach the end. You will get a beautiful curled edge of the Calzone. The photo will help in the presentation.
Now take the heated baking sheet out of the oven, sprinkle it with flour and carefully place the closed Calzone pizza on it.
Place the delicious vegetarian pizza in the preheated oven for about 10 minutes until the dough is well browned. A closed Calzone pizza takes longer to cook than an unwrapped pizza. Don't forget that all ovens bake differently, so make sure that mushroom pizza didn't burn.
Through required quantity time, take the golden Calzone pizza out of the oven.
Closed Calzone pizza is ready. We don't water big amount olive oil and serve. Now you know how to make a Calzone.

Closed Pizza Calzone. Brief recipe

1. Pizza is yeast, so we prepare yeast dough for pizza according to...
2. Prepare tomato sauce for pizza according to.
3. Prepare the ingredients: peel the garlic, wash the mushrooms, bell peppers and basil, cut the mushrooms and garlic into medium pieces, and the bell pepper into chaotic strips.
4. Heat a frying pan with oil over high heat, add mushrooms, garlic and, stirring constantly, cook for a couple of minutes.
5. Add bell pepper and dry oregano and, stirring constantly, cook for another 5 minutes.
6. Add tomato sauce, pepper, salt if necessary and simmer for another minute.
7. Add olives and black olives, stir and remove from heat.
8. Turn on the oven at 250 degrees, leave the baking sheet in it.
9. Roll out the yeast pizza dough into a thin round cake.
10. Transfer the prepared filling to the flatbread, slightly to the left of the center.
11. Lay out the basil leaves and break pieces of mozzarella or ricotta cheese on top.
12. Cover the filling with the right side of the dough to form a large “pie” and seal the edge of the large pizza well. To do this, we make a “spikelet” at the junction, pull off a small piece of dough at the very edge, wrap it and glue it, pull the next one, wrap it and glue it. So, until we reach the very end.
13. Take the hot baking sheet out of the oven, sprinkle it with flour and transfer the Calzone pizza.
14. Place in the oven and bake for about 10 minutes until the dough is lightly browned. We keep an eye on the pizza, since everyone’s ovens are different and bake differently.
15. We take the finished, golden-brown Calzone pizza out of the oven, transfer it to a plate, pour in olive oil and serve.

Now you know that vegetarian recipes Vegetables can also be very tasty, especially if it’s pizza or cheese dishes. How to make vegetarian vegetable pizza (as in the photo above), you can read