Today I strongly advise you to try My Variations of Sicilian Calzone, made with puff pastry.
For a very quick, delicious dinner, especially if you’re too tired to cook because of the holidays. Or maybe you have some last-minute guests. If puff pastry is in your freezer you are in the clear, just flatten it, make circles with a round cutter, stuff it with ham and mozzarella, bake it and it’s done, it’s that easy. On these occasions, the puff pastry calzone is the right solution. I made three different stuffings: 1)ham and mozzarella, 2) ragu, and 3)smoked salmon and cheese.
The Sicilian calzone is made with brioche pasta and plays a big part in Sicilian Street Food. If you go to Sicily I suggest you eat them, they are soft and have mozzarella and ham filling with just the right amount of sauce I don’t know how they do it.
You can eat them baked or fried. I prefer them fried but the baked ones are also a delight.
Of course, mine would never amount to Sicilian calzone but they were damn close.
I’ve tried baking calzone in the past and they weren’t as great as these ones were, so if you’re having any trouble don’t worry I was in the same boat. I don’t know how, maybe the universe wanted me to succeed this time, but the mozzarella and ham and sauce just worked together and the puff pastry was golden brown and ugh it was sooo good, and obviously so were the others.
My Variation of Sicilian Calzone
- 2 frozen sheets puff pastry thawed
- 1 tbsp EVO oil
- ½ cup tomato sauce
- ½ cup chopped ham
- ½ cup chopped mozzarella
- ½ cup Ragu` Sauce
- ½ smoked salmon
- 2 tbsp grated Parmigiano Reggiano cheese
- ½ cup chopped Cheddar cheese
- Preheat the oven at 400°F (205°C)
- Lightly roll out the puff pastry using a rolling pin.
- Using a floured 6-in. round cookie cutter, cut four circles in each sheet.
- Combine Olive Oil, Salt, and Pepper in a small bowl.
- Spread 1/2 Tbsp of sauce in half-round puff pastry, add ham and mozzarella.
- Cover with the other half, seal the edges pressing them with a fork.
- Spread Ragu` Sauce another with the other half round puff pastry, cheddar cheese, and grated Parmigiano Reggiano, cover with the other half, seal the edges pressing them with a fork.
- Put smoked salmon and mozzarella in another half-round puff pastry, cover with the other half, seal the edges pressing them with a fork.
- Place on a parchment paper-lined sheet tray and brush the top of calzones with a beaten egg.
- Bake at 400 °F for 20 -25 minutes until they are golden brown.