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Calzone [a] [1] is an Italian oven-baked turnover [2] [3] It originated in Naples in the 18th century. [4] A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami , mozzarella or ricotta , and Parmesan or pecorino , as well as an egg . [ 4 ]
A type of calzone prepared with an unleavened dough. The filling can be salty or sweet depending on the place of production. [44] Munnulata: typical soup of Castelsaraceno, prepared with chestnuts, beans, potatoes and crusco bell pepper powder. [45] Pane cotto (or pan cotto): prepared with bread, potatoes, guanciale or pancetta.
Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese. [11] A different recipe for panzerotti is panzerotti di patate (lit.
Mini Cheeseburger Calzones. This creative cheeseburger recipe forgoes the buns for pizza dough, which makes up the crust of these hand pies. The ground beef, cheese, pickle filling, and sprinkle ...
Bake the calzones in the upper and lower thirds of the oven for 12 to 14 minutes, shifting the pans from top to bottom and front to back halfway through baking, until golden and puffed.
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. [ 1 ] [ 2 ] The dough can be based on bread , flour or potatoes , and may be filled with meat , fish , cheese , vegetables , fruits or sweets .
They are also somewhat like calzones, but calzones are baked instead of fried, and do not always include tomato sauce. [2] Some Italian restaurants and casual dining establishments make their own pizza puffs from scratch. These pizza puffs feature a pizza dough wrapper, and tend to be somewhat larger than the pre-made ones. [7] [8] [9]
It is a type of calzone, originated between the 18th and 19th century. [1] By tradition, pastizz was prepared in particular events of the year (pig slaughter, Easter and the celebration of Saint Mary of Anglona), when the availability of meat was increased. The half-moon shape is linked to a symbolism that refers to the concepts of female ...