Main course

Calzone

A dish made with well-fermented dough with thick tomato sauce, thoroughly drained mozzarella and ricotta, and a tightly sealed edge.

What you’ll need

• flour: 500 g
• water: 320 ml
• active dry yeast: 5 g
• tomato sauce: 250 g
• mozzarella: 300 g
• ricotta: 200 g
• olive oil: 25 ml
• salt: 10 g

How to make it

1. Mix the water and yeast, add the flour, and stir. After 15 minutes add the salt and 15 ml oil and knead for 8-10 minutes until smooth.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.