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Recipe: »Calzone«

Food stylist and photographer Carole Poirot has created delicious »pocket recipes« in sisterMAG issue No. 57, which we will show you in a feature. Find the free download of the following recipe here: »Calzone«.

Download (PDF, 521 KB)

Recipe: »Calzone«

  • Serves: 2 hungry people or 4 if served as a small pizza
  • Prep time: 1 hour, Baking time: 20 minutes


For the dough:

  • 300 g flour
  • 5 g dry (instant) yeast
  • 4 g salt
  • 200 ml warm water
  • 8 ml olive oil

For the filling:

  • 8 tbsp (around 200ml) passata
  • 100 g spicy pepperoni
  • 150 g grated mozzarella
  • 2 garlic cloves, minced
  • Around 12 fresh basil leaves, torn into pieces

How it’s done: 

  1. Starting with the dough, put the dry ingredients into a bowl and mix
  2. Now add the water and olive oil and combine to a dough
  3. Tip the dough onto a floured worksurface and knead it for 10 minutes
  4. The dough should become smooth and stretchy
  5. Form the dough into a ball and cover with a little olive oil
  6. Put it into a bowl, cover with a tea towel and leave to rise for at least 1 hour
  7. Once the dough has risen, divide it into two pieces
  8. Put it onto a well-floured worksurface and press it into a circle
  9. Turn the dough around and keep pressing it
  10. Alternatively, you can also use a rolling pin
  11. Press/roll until you have a circle of around 30cm diameter
  12. Preheat your oven to 220°C
  13. Mix passata and minced garlic
  14. Put half of the passata onto each dough circle, leaving a rim as wide as your finger
  15. Top ONE HALF OF THE CIRCLE with the basil leaves, peperoni slices and grated mozzarella
  16. Now fold the “empty” half over all the ingredients
  17. Pinch the edges together and fold them over to seal
  18. Put the calzones in the oven and bake for around 15 minutes until they’re puffed up and golden
  19. Serve with a salad and a glass of wine