Instructions

1. Preparing the dough

   In a deep bowl, mix the flour with the instant yeast, sugar, and salt, then gradually add the olive oil and warm water while kneading for 8 to 10 minutes until the dough becomes smooth, elastic, and pliable. · 10 min
2. Proofing

   Brush the dough with a little olive oil and cover it, then leave it in a warm, dark place to rise until doubled in size. · 30 min
3. Preheating the oven

   Preheat the oven to 220°C, placing the baking sheet inside so it heats up thoroughly.
4. Rolling out the dough

   Divide the dough into 4 equal balls, then roll each ball out on a lightly floured surface into a circle approximately half a centimeter thick.
5. Filling the calzones

   Spread two tablespoons of pizza sauce over half of each circle leaving the edges bare, then add the mozzarella cheese, ricotta cheese, and salami slices with a pinch of oregano.
6. Sealing the pockets

   Fold the empty half of the dough over the filling to form a half-moon, press the edges with your fingers, and then crimp the edges or press with a fork to seal tightly and prevent the cheese from leaking out.
7. Brushing and venting

   Transfer the calzones onto parchment paper, brush the tops with beaten egg yolk, and make two small slits on the surface with a knife to let steam escape during baking.
8. Baking

   Bake the calzones in the hot oven for 15 to 20 minutes until they achieve a crisp golden-brown color, then let rest for 5 minutes before serving. · 20 min

Nutrition / serving

Chef's tips