Calzone Romagnolo, The Most Famous Traditional Italian Stuffed Calzone
Calzone Romagnolo or Crescione, is a delicious street food typical of the Emilia-Romagna region. It is a disc of Piadina dough, stuffed with tasty ingredients and cooked in the traditional Romagna Testo, which can be replaced with a thick non-stick crêpe pan.
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.