RomanItalian
Baked Calzone
by Marco Rufini · 181K subscribers on YouTube
This baked calzone recreates the classic from Roman rosticcerie of the 1990s. The secret is a filling of ground mortadella (not ham) and a creamy topping made from eggs, fior di latte mozzarella, and Parmesan cheese.
- Difficulty
- medium
Ingredients
6 itemsMethod
- Grease a baking sheet with olive oil.
- Roll out the pizza dough into a disc.
- Place the ground mortadella in the center of the dough.
- Fold the dough over to close the calzone, pressing the edges.
- In a bowl, beat the eggs with the fior di latte mozzarella and a little parmesan cheese to create a creamy mixture.
- Spread this mixture over the top of the calzone.
- Sprinkle additional parmesan on top.
- Bake in a preheated oven at 210-220°C until golden and cooked through.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
