RomanItalian
Baked Calzone
by Marco Rufini · 181K subscribers on YouTube
A traditional Roman baked calzone filled with mozzarella, prosciutto crudo, and a thin layer of tomato passata, baked until the crust is crisp and golden. The prosciutto is torn for better texture.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
7 items- 500 gFlour
- 390 gCold Water
- 25 gSalt
- 20 gOlive Oil
- Fiordilatte
- Prosciutto Crudotorn into pieces
- Tomato Passata
Method
- Prepare the dough as for the fried calzone but use 250g pieces for each baked calzone. Let rise until doubled (about 2.5–3 hours).
- On a lightly floured surface, flatten each ball into a disc.
- Place torn mozzarella (fiordilatte) and torn prosciutto crudo in the center. Important: tear the prosciutto, do not use whole slices.
- Fold the disc in half to enclose the filling and seal the edges well.
- Spread a thin layer of tomato passata on top of the calzone (not on the bottom).
- Bake at 240°C (464°F) on the bottom rack for the first 10 minutes to set the bottom crust.
- Then move the calzone to the middle rack and continue baking until the top is golden and the cheese is melted (about 5–10 minutes more).
- Serve hot.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
