The neapolitan calzone
Instructions
You rest the dough wrapped in a cloth and in a cool place for about an hour.
Flour the work surface and sprinkle over the dough.
Roll out the dough and give it a round shape.
Bucherellatela with the prongs of a fork and rub with a little oil.
On half pastry put the ricotta cheese and the chopped ham, seasoned with a little tomato sauce and a pinch of salt and pepper.
Fold the remaining part without seal and firmly pressing the edges with your fingers.
Brush the surface of the calzone with a little tomato sauce and a drizzle of olive oil and place it on a greased baking oil too.
Put in hot oven and cook for 20 minutes until the surface is golden.
Ingredients and dosing for 6 persons
- 400 g of bread dough
- 250 g of ricotta
- 100 g of ham
- 2 tablespoons of tomato sauce
- 4 tablespoons of olive oil
- Flour
- Salt
- Pepper