Filled with briny olives and zippy scallions, this authentic Italian calzone comes from Cooking with Nonna, an online series featuring real Italian grandmas sharing their most beloved recipes. This is a twist on a traditional calzone, which is essentially pizza folded into a turnover, and packed with a variety of fillings. They’re best served straight from the oven, though be sure to let the insides cool just a little. Recipe courtesy of Grandparents.com.
Easter Calzone (Scalcione di Cipolle)
Serves: 8
Ingredients
- ¼ cup extra virgin olive oil (for the filling)
- 6 bunches scallions, cut into 2-inch pieces (for the filling)
- ½ cup white wine (for the filling)
- ½ cup crushed tomatoes (for the filling)
- 1 cup chopped Kalamata or Gaeta olives (for the filling)
- Red pepper flakes (for the filling)
- Salt (for the filling)
- ¼ cup chopped anchovy fillets (for the filling)
- 1 pound all-purpose flour (for the dough)
- 1 cup lukewarm white wine (for the dough)
- ¼ cup extra virgin olive oil, plus extra for greasing (for the dough)
- Pinch salt (for the dough)
Instructions
- In a large pot, heat ¼ cup olive oil over medium heat. Add scallions, wine, tomatoes, olives, and hot pepper and salt, to taste. Saute for about 15 minutes. Remove from stove, drain, and cool completely. Set aside.
- To make the dough, combine flour, wine, ¼ cup olive oil, and a pinch of salt. Knead together until a dough is formed.
- Cut the dough in half. Flatten one half into a thin, round sheet large enough to cover the bottom of a 16-inch baking pan. Apply a very thin film of olive oil to the pan. Position the dough in the pan and spread the scallion mixture uniformly on top, leaving a ½-inch border. Spread the anchovies over the scallions.
- Take the other half of the dough and flatten it with the rolling pin into a round sheet that you will use to cover the scallions. Place the dough over the scallions, cutting off any excess around the edges. With a fork, seal the two sheets of dough together.
- With your fingers, apply a thin film of olive oil over the entire surface of the scalcione. Then, with a fork, puncture the surface every 2 inches. Bake for 60 minutes at 400 degrees F.
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Girl on Fire
Photographer at Loudmouth Photography
Brandy is the wife to a carpenter/musician and the mother of 3 amazingly awesome homeschool/unschooled girls. Brandy is a Photographer as well as a Coach for the Weebellion as part of Rolling Rebellion Jr. Roller Derby. Brandy is passionate about many things and suffers from a very painful and degenerative neurological disease called CRPS/RSD.
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