Salami and cheese calzones

Salami and cheese calzones
  • 45

    min prep time
  • 15

    min cook time
  • 4-6



  • 2 ½ cups all-purpose flour
  • 1 tsp. salt
  • ½ cup warm water
  • ½ cup olive oil
  • 1 tsp. sugar
  • 2 tsp. active dry yeast
  • 1 cup (300 g) ricotta cheese
  • 1/3 cup (75 g) mozzarella, cubed
  • 1/3 cup (75 g) salami, cubed
  • 2 tbsp finely grated Parmesan cheese
  • 2 tbsp finely grated pecorino cheese
  • 4 tbsp Stefano pizza sauce
  • 2 egg whites, beaten
  • Salt and freshly ground pepper to taste


  1. In a large bowl, combine flour and salt.
  2. In another bowl, mix warm water, olive oil and sugar. Add yeast and let dissolve.
  3. Stir the yeast mixture into the flour mixture. Form into a ball and knead until smooth and elastic, about 8 to 10 minutes, adding more flour if dough is sticky. Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place (like an unheated oven with only the light on, above the refrigerator, etc.) until it doubles in volume, about 30 to 40 minutes.
  1. In a food processor, combine mozzarella and salami and pulse it several times until it is combined.
  2. Transfer the mixture to a bowl and add ricotta, Parmesan, pecorino, pizza sauce and season with salt and pepper to taste. Mix until well combined.
  1. Preheat oven to 425°F.
  2. Punch down dough. Roll dough about 0.5 cm (½-inch) thick. Using a round, 9-cm (3½-in.) cookie cutter, cut out about 20 circles, re-rolling the scraps of the dough, as needed.
  3. Place 15 mL (1 tbsp) filling in the centre of each circle of dough. Lightly brush egg white around the filling. Then fold each circle in half to form a half-moon. Brush each mini calzone with egg white. Using a fork, seal the edges and prick holes in the top of each mini calzone to allow steam to escape.
  4. Place the calzones on a lined baking sheet and bake them for 15-20 minutes until golden brown. Serve while still warm.

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