Little Calzoni

Preparation

The first step is to prepare the dough for the pizza. When the dough has leavened, start to prepare the filling.

There are three different types:

• tomato, mozzarella, olives and prosciutto
• radicchio and gorgonzola
• onion, potato and mozzarella

For the classic filling, season the tomato purée with oil, salt and pepper, cut the mozzarella into cubes, draining it well, cut the prosciutto and an olive into small pieces.

For the filling with radicchio, sauté the vegetables in a pan with a little olive oil and let it shrivel, then add the diced gorgonzola.

For the filling with onion, sauté the onions in a pan with a little olive oil, in the meantime boil the potato, then add it to the onion and sauté for another 5 minutes, then add the drained and diced mozzarella.

Roll out the dough on a pastry board in 3 mm high rectangles, place the filling in small mounds in the center of the rectangle, raise the dough from one side and cover the filling by folding it over on the other side.

With the help of a cutter with a diameter of 10 cm or a glass, cut the calzoni into crescent shapes and with the edges of a fork press on the side to attach.

Brush the mini calzoni lightly with oil and bake them in the wood-fired oven at 210°-230°C for 25/30 minutes.

Really good with an aperitif with friends!