Baking · Savoury baking
Calzones with Marinara Sauce - Calzoni con salsa marinara
Like pizza, calzone originated in Naples, where they are believed to have been created as a more portable form of pizza that could be eaten without utensils. They are essentially a circle of pizza dough stuffed with fillings then folded in half before being baked in a pizza oven. Fillings vary from meats, cheeses and vegetables, and traditionally do not contain tomato sauce. Instead, a small dish of tomato sauce is served on the side. Our recipe makes calzones with two different fillings. The ingredients can be doubled for either filling to make four calzones the same.
Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Well rated
- milk
- 450 g
- dried instant yeast
- 2 tsp
- honey
- 20 g
- strong white bread flour
- 700 g
- fine sea salt
- 2 tsp
- olive oil
- olive oil
- olive oil
- 40 g
- onions
- 80 g
- garlic
- 1 cloves
- tinned whole peeled tomatoes
- 800 g
- white wine
- 100 g
- tomato purée
- 2 tbsp
- dried oregano
- 1 tsp
- fine sea salt
- 0.5 tsp
- ground black pepper
- 0.3 tsp
- fresh parsley leaves
- 2 tbsp
- Scamorza cheese
- 70 g
- vintage Cheddar cheese
- 180 g
- pepperoni
- 75 g
- pitted black olives
- 60 g
- fine sea salt
- 2 pinches
- ground black pepper
- 2 pinches
- cheese
- 200 g
- water
- water
- ricotta cheese
- 75 g
- fresh baby spinach
- 70 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 66 g
- Energy
- 6,050.1 kJ
- Calories
- 1,446 kcal
- Fat
- 62 g
- Carbohydrates
- 148 g
Cooking instructions are available on the original Cookidoo® page.
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