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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 ...
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]
Preparation of the pastizz. Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15–20 cm long and 10–12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, along with egg and cheese, seasoned with salt, parsley, pepper, and olive oil.
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.
The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian Americans in the United States, in the Philadelphia area. [1] The name of the dish is taken from a volcanic island off the coast of Sicily. A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused.
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They are basically small versions of calzones, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti (lit. ' fried calzones ') or pizze fritte (lit. ' fried pizzas ') in Italy, most typically in Campania. In parts of Apulia, such as Molfetta, [7] panzerotti also go by the name of frittelle or frittelli ...
Italian, and the corresponding video series, Now Eat This! Italy. ... Rocco DiSpirito's Italian Recipes. AOL.com Editors. Updated October 16, 2017 at 4:33 PM. Rocco DiSpirito's Italian Recipes.