Saturday, January 14, 2012

Tuna Calzone

Servings 3

For pasta

  • 3 1/2 cups all-purpose flour
  • 11 gram fresh yeast
  • 1cup water
  • 1 /2 tsp salt
  • 1/2 tsp granulated sugar

For filling

  • ½ cup extra virgin olive oil
  • 125 gram mozzarella cheese
  • basil to taste
  • tomato sauce
  • Cooked tuna ( I used can-tuna )
  • oregano


Step 1

On a working table forma a mound of flour, put the yeast that you have melted with some water and sugar in the centre of the mound.

Start kneading and then add the salt. Form an even, smooth, elastic-textured dough. Leave the dough to rise , about 40minutes and separate the dough into 3 rolls all the same size.

Step 2

Once the dough has risen, roll out each shape into a round disk.

Step 3

Place the tomato sauce in the middle of each disk, the mozzarella cut into regular slices, and the tuna.

Step 4

Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.

Step 5

Sprinkle the tomato sauce and oregano over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is golden and crispy (about 15-20minutes only).

Step 6

Remove from oven and serve at once.

Tips: The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.


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