Equipment
Ingredients
Dough
- 180 ml water, lukewarm
- 6 g yeast
- 30 g rye flour
- 15 ml milk
- 30 ml olive oil
- 3 g salt
- 210 g all-purpose flour
Filling
- 55 g goat cheese, crumbled
- 55 g goat cheese, crumbled
- 200 g mozzarella, grated
- 2 prosciutto, julienned
- 6 g chives, finely cut
- 6 g parsley, minced
- 3 g thyme, chopped
- 3 g marjoram, chopped
- 2 garlic, minced
- 1 g black pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 534 kcal
- Protein
- 25 g
- Carbohydrates
- 49 g
- Fat
- 26 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 740 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 53 mg
- Potassium
- 202 mg
- Calcium
- 319 mg
- Iron
- 3.8 mg
- Magnesium
- 33 mg
- Phosphorus
- 327 mg
- Zinc
- 2.4 mg
- Vitamin A
- 188 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.54 mg
- Niacin
- 3.6 mg
- Folate
- 119 mcg
- Water
- 101 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mix 60ml of the lukewarm water with yeast and rye flour in a bowl. Let stand for 20 to 30 minutes until foamy.
Stir in the remaining water, milk, olive oil, and salt. Gradually incorporate the all-purpose flour.
Transfer dough to a floured surface. Knead for 15 to 20 minutes until the dough is elastic and slightly sticky.
Place dough in a lightly oiled bowl. Coat the dough surface with oil, cover with a towel, and let rise in a warm spot for 2 hours.
Punch down the dough to release air. Let it rest for 40 minutes.
Combine goat cheeses, mozzarella, prosciutto, herbs, and garlic in a bowl. Season with black pepper.
Roll the dough into a 35cm (14-inch) circle. Spread filling over one half, leaving a 2.5cm (1-inch) border.
Moisten the dough edges with water. Fold the dough over the filling and crimp the edges tightly to seal.
Bake in a preheated oven at 232°C (450°F) for 15 to 18 minutes until the crust is golden brown and crisp.
Slice the calzone with a serrated knife and serve immediately.
Chef's Notes
- For a crispier crust, preheat a pizza stone or baking steel in the oven before baking the calzone.
- Don't overfill the calzone, as this can make it difficult to seal and may cause it to burst during baking.
- Ensure the prosciutto is thinly sliced; thick pieces can become chewy. If you prefer, you can crisp the prosciutto slightly before adding it to the filling.
- The combination of goat cheese and mozzarella provides a lovely tanginess and creamy texture. Feel free to experiment with other cheeses like ricotta or fontina.
- For an extra touch of elegance, brush the top of the calzone with a little olive oil and sprinkle with flaky sea salt before baking.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil and plastic.
Reheating: Reheat in a 175°C (350°F) oven until the center is hot.
Troubleshooting
Dough did not rise
Cause: Yeast was inactive or water was too hot (above 45°C/115°F)
Fix: Cannot be fixed; restart with fresh yeast.
Prevention: Test yeast in warm water with a pinch of sugar first; use a thermometer for water temperature.
Filling leaked out during baking
Cause: Edges were not sealed or crimped tightly enough
Fix: Cannot be fixed once baked.
Prevention: Ensure the border is moistened with water and crimped firmly.
Cultural Context
Calzones are a beloved Italian folded pizza, originating from Naples in the 18th century. They were originally conceived as a portable, self-contained meal, often sold by street vendors. The name 'calzone' translates to 'trouser leg' in Italian, likely referring to its folded shape.
