Glutenfreie Mini-Calzoni alla Napoletana – Panzerotti alla pugliese

Neapolitan Calzone

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Sonia Peronaci

A mozzarella, tomato and basil filled dough that is crunchy on the outside and fragrant on the inside.


For the dough:
500 g Mix B - Bread-Mix
10 g brewers' yeast
400 ml water
10 g salt
10 ml cold pressed olive oil
oil for the dough
10 g acacia or blossom honey
For the filling:
60 g unconcentrated tomato purée
60 g peeled tomatoes
150 g Mozzarella cheese
3 basil leaves
to taste salt and pepper
For frying:
1 l peanut oil


For about 15 “Calzoni”, 12cm in diameter:

  • Pour the flour into the mixing bowl of your food processor with a dough hook, also adding the crumbled yeast and 350g of water, warmed up to 28°- 30° C.
  • Mix and knead for 3-4 minutes using the dough hook, add oil until absorbed and finally add the honey. Pour in the remaining 50g of water and salt.
  • Bring the dough to the work surface, then form a ball from it; oil it slightly, and use the rolling pin to get a thickness of about 1/2cm.
  • With a 12 cm diameter dough cup, make circles, oil them and leave them to rise on a sheet of lightly oiled greaseproof paper for about 3 hours in a dry place, away from any cold air.
  • Meanwhile, chop the mozzarella and drain out the water, then add it to the tomato and chopped basil leaves. Season with a pinch of salt and ground black pepper.
  • When the dough has risen, fill each shape with a spoonful of filling, and then fold the flaps to create a half moon.
  • Seal the edges well, pinching them carefully to prevent the filling from oozing out.
  • Fry the “Calzoni” in hot oil at 180°C maximum, letting them turn golden on both sides.
  • Salt and pepper the surface and serve immediately.
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