Today’s recipe is amazing stuffed Italian calzone made in the frying pan or skillet. The dough is very tasty with the addition of eggs and milk and it is very nice to work with being elastic and smooth.
Frying pan made stuffed calzone with onions, picled cucumbers and cheese.
Course bakery
Cuisine vegetarian
Keyword cheese, Italian calzone
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 4person(s)
Calories 432kcal
Ingredients
450gall-purpose flour
7gactive dry yeast*see the notes to halve the yeast
1tspsugar
180mlwarm milk
1tspsalt
2tbspextra virgin olive oil
1egg
grated cheese to your liking
pickled cucumbers
red or white onion
Instructions
Instructions: Frying pan made stuffed calzone
In a bowl mix the flour with the dry yeast, sugar and salt. Add the olive oil, 1 egg and milk and begin to knead. Add more milk or flour if necessary.
Knead the dough by hand or stand mixer with the dough hook until it becomes smooth and elastic (about 10 minutes). Place the dough in a lightly greased bowl. Cover it with a plastic wrap and let rise in a warm place until doubled in volume (about 1 hour – 1 hour and a half).
The rising times are approximate. It can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Deflate the dough. Divide it into equal parts. Roll out each piece with a rolling pin into a oval shape. Add a few tablespoons of grated cheese, some sliced onion and sliced pickled cucumbers.
Fold the dough in half. Press the edges together and crimp them to seal with a fork and then fold the edge over itself. Heat the frying pan and cook the calzoni on both sides. Cook on medium – low heat until golden brown (about 2 – 3 minutes on each side).
Serve hot with your favorite sauce.
Notes
1 hour 30 minutes waiting time.* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising timeThe nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
