Calzone Disernia

Indulge in the mouthwatering flavors of Italy with this homemade Calzone Disernia recipe, a delightful twist on the classic Italian turnover. Perfectly golden and puffed, these calzones are stuffed with an irresistible blend of creamy ricotta, gooey mozzarella, savory prosciutto, fresh spinach, and a hint of garlic and oregano for a burst of Mediterranean flavor in every bite. The tender, from-scratch dough has a light, airy texture thanks to a simple yeast rise, and it's baked to perfection with a glossy egg wash finish. Serve these handheld delights hot from the oven with a side of tangy marinara sauce for dipping. Whether you're planning a weeknight dinner or an Italian-themed gathering, this Calzone Disernia recipe is sure to impress!

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1 cup Warm water
• 2 tablespoons Olive oil
• 1 teaspoon Granulated sugar
• 1 teaspoon Salt
• 1 cup Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 4 slices Prosciutto slices
• 2 cups Fresh spinach leaves
• 2 cloves Garlic cloves, minced
• 1 Egg
• 1 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 1 cup Marinara sauce (for dipping)

Directions

Step 1

In a large bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.

Step 2

Add olive oil, salt, and 2 cups of the flour to the yeast mixture. Stir until a sticky dough forms.

Step 3

Gradually add the remaining 1 cup of flour, kneading until the dough is smooth and elastic, about 8-10 minutes. Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.

Step 4

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

Step 5

In a medium bowl, mix together ricotta cheese, shredded mozzarella, minced garlic, dried oregano, and optional red pepper flakes. Set aside.

Step 6

Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a circle, approximately 8 inches in diameter.

Step 7

Spread 2-3 tablespoons of the cheese mixture onto one half of each dough circle, leaving a 1-inch border. Layer 1 slice of prosciutto and a handful of fresh spinach leaves over the cheese mixture.

Step 8

Fold the dough over the filling to form a half-moon shape. Pinch and seal the edges tightly, then crimp them with your fingers or a fork.

Step 9

Place the calzones on the prepared baking sheet. Beat the egg and lightly brush it over the tops of each calzone.

Step 10

Use a sharp knife to make 2 small slits on the top of each calzone to allow steam to escape.

Step 11

Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed.

Step 12

Remove the calzones from the oven and let them cool for 5 minutes. Serve warm with marinara sauce for dipping.

Nutrition Facts

Serving size	(1565.3g)

Amount per serving	% Daily Value*
Calories	3209.9

Total Fat 135.2g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 587.4mg	0%
Sodium 7957.3mg	0%
Total Carbohydrate 336.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 21.3g
Protein 163.8g	0%

Vitamin D 48IU	0%
Calcium 2838.3mg	0%
Iron 23.4mg	0%
Potassium 2442.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 20.4%

Carbs: 41.8%