Today, I strongly advise you to try My Variations of Sicilian Calzone, made with puff pastry.​ 

For a speedy, 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 clear: 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. Made with puff pastry.​ 

My Variation of Sicilian Calzone

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 a Sicilian calzone, but they were damn close.

I’ve tried baking calzones in the past, and they weren’t as great as these, so if you’re having 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, ham, and sauce worked together, and the puff pastry was golden brown. Ugh, it was so good, and so were the others.

My Variation of Sicilian Calzone
My Variation of Sicilian Calzone

My Variation of Sicilian Calzone

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Description

My Variation of Sicilian Calzone is made with ham and mozzarella. Bake it, and it’s done; it’s that easy. 

Ingredients

Instructions

    • Preheat the oven at 400°F (205°C)
    • Lightly roll out the puff pastry using a rolling pin.
  1. Cut four circles in each sheet using a floured 6-in. round cookie cutter.

    Sicilian calzone dough
    • Combine Olive Oil, Salt, and Pepper in a small bowl.
  2. Spread 1/2 Tbsp of sauce in half-round puff pastry, add ham and mozzarella.
    Sicilian calzone stuffing
    • Cover with the other half, seal the edges, and press them with a fork.
    • Spread Ragu Sauce with the other half, round puff pastry, cheddar cheese, and grated Parmigiano Reggiano, cover with the other half, and seal the edges, pressing them with a fork.
    Ragu sauce
    • Put smoked salmon and mozzarella in another half-round puff pastry, cover with the other half, seal the edges, and press them with a fork.
    • Place on a parchment paper-lined sheet tray and brush the top of the calzones with a beaten egg.
    • Bake at 400 °F for 20 -25 minutes until they are golden brown.
Keywords: My Variation of Sicilian Calzone
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