Calzone with ricotta, salami and mozzarella (o' calzon)

Today a typical recipe from Campania the baked stuffed calzone! Too good not to... with its tasty filling then it is practically impossible not to finish it! The baked calzone ricotta and salami is an alternative to the classic pizza, the filling of ricotta and salami inside is very greedy. Since I prepare pizza often, my children love the Pizza Margherita, this time I wanted to prepare baked calzones, a very delicious variant of pizza and I used a filling of ricotta, mozzarella and salami, a spicy salami typical of Calabria, as an alternative to the salami that I was missing. 

The result was exceptional, a calzone not at all greasy, with a stringy and delicious filling. For the filling of the calzones you can indulge yourself according to your tastes, preparing escarole calzones, with broccoli and sausages, with ham, mushrooms, and to make your children happy.

Simplicity, seasonality and excellence these are our guidelines. In the menu I want to enhance the best there is in the gastronomic tradition of Campania. The incredible San Marzano tomato, the exquisite DOP buffalo mozzarella, the attention to the mix of flours, as well as to leavening and hydration, are the foundations on which the skillful work is based. How can you say no to this delight? So much ideal flavor at any time of the day! To have less guilt I prepared them in the oven!... But also fried have their why! 

And how do you prefer them?

Ingredients:

1 Pasta ball for pizza

Ricotta

Buffalo mozzarella 

Salami

Pepper to taste

Procedure

Take a dough obtained previously and spread it with your hands, never with a rolling pin, on a floured surface, until you get a circle. Put the pizza disc in a baking dish. Crush the ricotta with a fork, add the diced and drained mozzarella, a few slices of chopped salami and pepper. If you use the Calabrian salami do not put the pepper. Stir to mix the ingredients. Fill one half of the disc with the previously prepared filling, leaving an edge of about 1 cm. to easily close the calzone. At this point close the calzone by putting the part of free dough on the stuffed one and seal the edge well with your fingers. You have thus obtained a crescent. Bake the calzone in the preheated oven at the highest temperature until it is cooked on the surface. Since the base of the calzone remains a little moist, turn the calzone and cook it for a few minutes. Remove from the oven the calzone ricotta and salami and let it cool.

Serve and enjoy your meal.