Pizza demi calzone ( cornetto shapes)

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Pizza demi calzone ( cornetto shapes)

Pizza demi calzone ( cornetto shapes)

Number of people
For pizza dough in a bread machine:

20 cl water

2 tablespoons olive oil

1 teaspoon of salt

1 teaspoon sugar

1 bunch of basil

360 g flour

1 teaspoon baker's yeast
For the slipper:

1 jar of ready-made pizza tomato sauce

230 g mushroom, drained and minced

3 slices of white ham

150 g ricotta cheese

100 g grated Gruyère cheese

2 eggs

Preparation: 1 hour
Cooking time: 25 min
Step 1
For the pizza dough, put all the ingredients in the same order in the bread machine on the leavened dough program (1h30).
Step 2
Preheat the oven to 240°C (thermostat 8).
Step 3
After this break time, take the dough out on a floured work surface, divide the dough in half and make two equal balls.
Step 4
Flattening each of them must make two round pasta.
Step 5
Place them on parchment paper.
Step 6
Put the ricotta and tomato sauce on top in the centre and in line (be careful not to widen too much on the sides as the dough will have to be folded up).
Step 7
Then put the gruyère cheese (45 g per slipper), still in the centre, the ham (1 and a half slices per slipper) cut into strips and the drained mushrooms.
Step 8
Make a well, put the egg in and cover with a little Gruyère cheese.
Step 9
Take the ends of each dough and fold them over the preparation, it should form a cone.
Step 10
Put in the oven at 240°C (thermostat 8) for 25 minutes depending on your oven.
I add my grain of salt

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