Calzone Romagnolo, The Most Famous Traditional Italian Stuffed Calzone (VIDEO)
The easiest Italian calzone to make at home is the Calzone Romagnolo. The Calzone Romagnolo is a traditional Italian calzone typical of Emilia-Romagna, prepared with the dough of Piadina Romagnola.
Calzone Romagnolo or Crescione, is a delicious street food typical of the Emilia-Romagna region but which has spread throughout Italy. It is a disc of Piadina dough, folded in two and sealed at the edges, stuffed with tasty ingredients. The Calzone thus prepared is then cooked in the traditional Romagna Testo, which can be replaced with a thick non-stick crêpe pan.
👉🏻 Find out How to Make Authentic Piadina Romagnola
The first Romagna calzones are filled with tomato sauce and mozzarella, but use whatever ingredients you prefer. Today the most famous are the sausage and onion calzone, the potato and sausage calzone, the tomato mozzarella and sausage calzone, the ham calzone, and the vegetable calzone. Just be sure to use pre-cooked ingredients, otherwise, they may release water during cooking and the calzones will not cook well.
If you stroll through the streets of Romagna, in every self-respecting “Piadina shop” or “Piadineria” you will find dozens of Romagna calzones with fillings of your choice. But you don’t need to buy them in a store to enjoy good calzones. However, preparing them at home is very easy. Here are some tips on how to prepare them, following the procedure I learned from my grandmother!
Calzone Romagnolo Video Tutorial
Traditional Italian Calzone Romagnolo Ingredients
The ingredients needed to prepare homemade Calzone Romagnolo can vary in every family and from area to area. These are the ingredients my grandmother used many years ago. They are the same because with this recipe the homemade calzones are perfect!
- All-purpose flour / flour 00
- Italian Strutto or Butter or Pork fat
- Baking soda
- Sea salt
- Honey
- Dry white wine
- Warm water
- Tomato sauce
- Mozzarella cheese
- Ham or salami or cooked Italian sausage
- Fresh basil leaves
How to Make Authentic Calzone Romagnolo at Home
The Dough. To prepare this super easy traditional Italian recipe, start adding flour, fat, baking soda, sea salt, honey, and white wine to a large bowl (1). Knead with your fingers until the ingredients are well combined (2). Add about 50 ml of warm water and continue to knead (3). Gradually add some warm water and continue kneading until the dough is smooth and elastic. Cover the bowl with a plate or plastic wrap and leave the dough for 20 minutes at room temperature (4). Meanwhile, you can prepare the stuffing: cook vegetables, cook the sausage, slice cheese …
The Stuffing. Divide the dough into 6 balls (5). Dust your table or cutting board with flour. Place a ball of dough in the center and sprinkle with flour. Roll with a rolling pin into a disc 2 mm thick and 20 cm in diameter (6). Scoop 2–3 tablespoons of tomato sauce and op with mozzarella cheese, ham, basil leaves, a pinch of salt, or whatever filling you prefer. Leave a 2-3 cm border. (7). Fold the dough circle over the filling and pinch the edges together (8), crimping them to seal (9). Press the edges with a fork to create a nice pattern and seal them better (10).
Cooking. Heat a Testo or a non-stick pan over medium heat. Cook until the calzone is golden brown on all 3 sides (11-12). Repeat rolling, filling, and cooking the remaining calzones. Serve warm.
How to Store Calzone Romagnolo
Store Calzones in the refrigerator for up to 2 days, and reheat in a nonstick pan before serving. You can store them in the freezer for up to 2 months after cooking and refrigeration. Let them thaw and then reheat them in the oven or in a non-stick pan for a few minutes before serving.
Calzone Romagnolo, The Most Famous Traditional Italian Stuffed Calzone
Ingredients
- 500 g all-purpose flour / flour 00
- 125 g Italian Strutto or Pork fat or Butter
- 1 1/2 teaspoon baking soda
- 1/2 tablespoon sea salt
- 1/2 teaspoon honey
- 50 ml dry white wine
- About 120 ml of warm water
- 200 g Tomato sauce
- 250 g Mozzarella cheese
- Ham or salami, or cooked Italian sausage
- Fresh basil leaves
Instructions
- Add flour, lard, baking soda, sea salt, honey, and white wine to a large bowl.
- Knead with your fingers until the lard is well blended.
- Add about 50 ml of warm water and continue to knead. Gradually add some warm water and continue kneading until the dough is smooth and elastic.
- Cover the bowl with a plate or plastic wrap and leave the dough for 20 minutes at room temperature. Meanwhile you can prepare the stuffing: cook vegetables, cook the sausage, slice cheese …
- Divide the dough into 6 balls. Dust your table or cutting board with flour. Place a ball of dough in the center and sprinkle with flour.
- Heat a non-stick skillet over medium heat.
- Roll with a rolling pin into a disc 2 mm thick and 20 cm in diameter. Scoop 2-3 tablespoons of tomato sauce. Top with mozzarella cheese, ham, basil leaves, a pinch of salt, or whatever filling you prefer.
- Leave a 2-3 cm border.
- Fold the dough circle over the filling and pinch the edges together, crimping them to seal. Press the edges with a fork to create a nice pattern and seal them better.
- Cook in a non-stick pan over medium heat, until the calzone is golden brown on all 3 sides.
- Repeat rolling, filling, and cooking the remaining calzones.
- Serve warm.
