My Variation of Sicilian Calzone
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Sicilian Street Food
frozen sheets puff pastry thawed
grated Parmigiano Reggiano cheese
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.
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.
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