Calzone Disernia
Indulge in the mouthwatering flavors of Italy with this homemade Calzone Disernia recipe, a delightful twist on the classic Italian turnover. Perfectly golden and puffed, these calzones are stuffed with an irresistible blend of creamy ricotta, gooey mozzarella, savory prosciutto, fresh spinach, and a hint of garlic and oregano for a burst of Mediterranean flavor in every bite. The tender, from-scratch dough has a light, airy texture thanks to a simple yeast rise, and it's baked to perfection with a glossy egg wash finish. Serve these handheld delights hot from the oven with a side of tangy marinara sauce for dipping. Whether you're planning a weeknight dinner or an Italian-themed gathering, this Calzone Disernia recipe is sure to impress!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 4 slices Prosciutto slices
- 2 cups Fresh spinach leaves
- 2 cloves Garlic cloves, minced
- 1 Egg
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 cup Marinara sauce (for dipping)
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
Add olive oil, salt, and 2 cups of the flour to the yeast mixture. Stir until a sticky dough forms.
Gradually add the remaining 1 cup of flour, kneading until the dough is smooth and elastic, about 8-10 minutes. Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together ricotta cheese, shredded mozzarella, minced garlic, dried oregano, and optional red pepper flakes. Set aside.
Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a circle, approximately 8 inches in diameter.
Spread 2-3 tablespoons of the cheese mixture onto one half of each dough circle, leaving a 1-inch border. Layer 1 slice of prosciutto and a handful of fresh spinach leaves over the cheese mixture.
Fold the dough over the filling to form a half-moon shape. Pinch and seal the edges tightly, then crimp them with your fingers or a fork.
Place the calzones on the prepared baking sheet. Beat the egg and lightly brush it over the tops of each calzone.
Use a sharp knife to make 2 small slits on the top of each calzone to allow steam to escape.
Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed.
Remove the calzones from the oven and let them cool for 5 minutes. Serve warm with marinara sauce for dipping.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 7957 mg | 346% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 21.3 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2838 mg | 218% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2443 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
