Mini Calzoni with sieved tomatoes, baked ham, mushrooms and cheese

Mini Calzoni with sieved tomatoes, baked ham, mushrooms and cheese

As for making pizza, the ingredients you use for these calzoni are fundamental. Using the best quality sieved tomatoes will enhance the taste.

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 45 min (COOK TIME: 15 min / PREP TIME: 30 min)

cooking sketch Medium

4 servings


For the base

  • 500 g 00 type flour
  • 8 g brewer’s yeast
  • 325 g water
  • 10 g salt

For the topping

  • 200 g Mutti sieved tomatoes
  • 300 g mushrooms
  • 200 g baked ham
  • 150 g cheese
  • oregano
  • salt
  • basil
  • extra virgin olive oil
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Mini Calzoni with sieved tomatoes, baked ham, mushrooms and cheese: Method

  1. Dissolve the yeast in water.
  2. Add the flour and a pinch of salt and work the ingredients together until the dough has a smooth, elastic consistency.
  3. In a covered bowl, let it rise until il doubbles in volume.
  4. Clean the mushrooms, and make them brown in a skillet with some extra virgin olive oil.
  5. Roll the dough on a surface with some flour until it is thin enough.
  6. Use a pastry ring with a diameter of 12 cm to cut the dough in disks. You can use the remaining dough again. Just knead it slightly and the let it rest for 20 minutes. Then you can repeat the process to make other disks.
  7. In every disk, add some baked ham, mushrooms, some cubes of cheese, mushrooms and a spoon of sieved tomatoes mixed with a pinch of salt, basil and extravirgin olive oil.
  8. Close every disk in half and pinch the ends carefully. Brush them with extra virgin olive oil.
  9. Bake in a pre heated oven at 250°C for about 10/15 minutes.
  10. Serve immediately.

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Also made with: Passata

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