Ingredients for the dough
- 400 g all-purpose flour
- 100 g fine semolina
- 1 packet dried yeast
- 250 ml water
- 1 tablespoon olive oil
- salt
- pepper
Ingredients for the filling
- ARLA Mozzarella
- ARLA Mix cheese
Method
In a mixer’s bowl, add all the ingredients (water should be lukewarm) and stir at low speed, using the hook attachment, until it forms into a stretchy dough.
Then, grease slightly a large bowl and place into the dough. Cover the bowl with a piece of plastic wrap or with a towel.
Finally, let the dough rise in a warm place for at least 1 hour, until doubled in size.
When ready, remove the dough from the bowl and place it on your working surface, which has already been dusted with flour or semolina.
Afterward, divide the dough into 4 or 5 equal parts, knead lightly and shape into balls.
Right after, using a rolling pin, roll out the pieces of dough into round sheets, about 0.5 cm thick and place on the one half of the dough a generous amount of mozzarella cheese and mix cheese. Make sure to leave a gap of about 1 cm from the edge of the dough.
After sprinkling the cheese, close the calzone with the other half of the dough, press down the edges of the dough, so that the mix-cheese does not spill out of the calzone during baking.
Line a baking pan with a sheet of parchment paper and place the calzones into it. Bake in the middle oven rack, at 230-240 C fan for around 10 minutes.
