Get ready to dive into a slice of Italian tradition with this scrumptious turnover. Filled with a cheesy, savory blend and wrapped in a golden crust, it’s perfect for any occasion. Whether for a cozy dinner or a casual lunch, this recipe brings a delightful taste of Italy right to your kitchen.
The star of our dough is the all-purpose flour, forming the base for the turnover. Active dry yeast is the magic ingredient that gives our dough its rise, while a touch of sugar helps activate the yeast. A pinch of salt balances flavors, and warm water binds everything together. A dash of olive oil adds richness and helps keep the dough moist.
For the filling, ricotta cheese offers creaminess, shredded mozzarella provides that irresistible, stretchy melt, and Parmesan cheese adds a savory depth. Sliced salami introduces a meaty, slightly spicy element, and a sprinkle of black pepper brings a gentle kick. To finish, a beaten egg gives our crust a beautifully golden sheen.
These turnovers pair beautifully with a fresh arugula salad tossed in lemon vinaigrette. For a heartier meal, serve with a side of marinara sauce for dipping. A chilled glass of white wine or sparkling water with a slice of lemon complements the flavors perfectly.
Start by grabbing a large bowl and combining your dry ingredients: the flour, yeast, sugar, and salt. Once mixed, create a little well in the center and pour in the warm water and olive oil. Stir until a dough begins to form. It’ll be a bit sticky, but that’s just right.
Next, move the dough onto a floured surface and get ready to knead. Spend about 10 minutes kneading until it’s nice and smooth. You’ll feel it transform under your hands, becoming more elastic and less sticky. Once it’s smooth, place it in an oiled bowl, cover with a damp cloth, and let it rise for an hour.
While the dough is rising, preheat your oven to 475°F (245°C). Punch the risen dough down gently to deflate it a bit, then divide it into two equal parts. Roll each piece into an 8-inch circle on a floured surface — they don’t have to be perfect circles, just close enough.
Now for the filling: mix ricotta, mozzarella, Parmesan, salami, and black pepper in a bowl. Spoon this cheesy goodness onto half of each dough circle, keeping a 1-inch border clear. Fold the dough over the filling and crimp the edges to seal them tightly — you don’t want any of that lovely filling escaping!
Place your calzones on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to ensure a shiny, golden crust. Bake them for 15-20 minutes until they’re golden brown and crispy. Once out of the oven, let them cool for a few minutes before serving. Enjoy the first bite as the cheese pulls and the flavors meld beautifully!
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