Stuffed Calzone With Gorgonzola Cheese and Chicory
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Recipe Overview
Overview
This Stuffed Calzone recipe is a delightful exploration of flavors, combining the creamy richness of Gorgonzola cheese with the slightly bitter notes of chicory. The dough, made from medium strength flour, is kneaded until smooth and allowed to rise, ensuring a light and airy texture. The process of making calzones is both satisfying and rewarding, especially when you see the dough puff up beautifully in the oven.
As you prepare the filling, the fragrant Gorgonzola and fresh chicory come together in a way that is both comforting and sophisticated. The addition of Fior di Latte mozzarella adds a gooey texture that melts perfectly during baking. It’s crucial to drain any excess liquid from the cheese to prevent the calzones from becoming soggy.
Rolling out the dough to the right thickness is key to achieving that classic calzone shape. The final assembly is a fun process, as you carefully distribute the filling and seal the edges to lock in all that deliciousness. Baking on a preheated pizza stone gives the calzones a crispy crust that contrasts beautifully with the soft filling.
Once baked, these calzones are not just a meal; they are an experience. The first bite reveals a burst of flavors, and the combination of textures is simply delightful. Whether you’re serving them at a casual dinner or enjoying them as a late-night snack, these Stuffed Calzones are sure to impress.
Recipe Details
Steps & Tips
Pour all-purpose flour into a bowl, crumble in the brewer's yeast, and add almost all of the water.
Tip: Not all flours absorb the same amounts of water, so add water gradually.
Add salt and keep stirring with a spoon before using your hands.
Knead the dough on the countertop until there is no more flour left.
Transfer the dough to a bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature and then 12 hours in the refrigerator.
Tip: Cover the dough with plastic wrap while it rises to prevent it from drying out.
Transfer the risen dough onto the countertop and divide it into six pieces weighing about 270 to 275 grams each.
Pull the sides of each piece of dough into the center to form a ball.
Place the dough balls in a proofing box or on a baking sheet covered with plastic wrap to rest.
Tip: Ensure the dough balls rise in a draft-free environment to maintain moisture.
Cut the Fior de latte mozzarella into strips and let the excess liquid drain out.
Tip: Let the filling ingredients drain well to avoid excess moisture in the calzone.
Cut the radicchio in half, remove the leathery part, and cut it into strips lengthwise.
Sprinkle flour on the calzone dough and roll it out to a diameter of about 30 cm.
Top one half of the rolled-out dough with gorgonzola cheese, radicchio, and mozzarella.
Tip: Be careful not to overfill the calzone to prevent leaks during cooking.
Fold the dough over the filling and seal the edges tightly.
Tip: Seal the calzone tightly to ensure the filling stays inside while baking.
Drizzle olive oil on top of the calzone and sprinkle with Parmesan and black pepper.
Tip: Drizzle olive oil on top of the calzone for added flavor before baking.
Bake the calzone in a preheated static oven at 250° for 30 minutes.
Let the calzone cool for a couple of minutes before cutting into it.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gorgonzola cheese adds a rich, creamy flavor to the calzone.
- •Chicory provides a slightly bitter taste that balances the richness of the cheese.
- •Allowing the dough to rise for an extended period enhances its texture and flavor.
- •Using a pizza stone helps achieve a crispy crust when baking calzones.
