Mushroom, tomato and blue cheese calzone

You won't be able to resist an easy, delicious and fun dinner like the one brought to us by Carmen, author of Aunt Alia's Recipes . These delicious mushroom calzone are scrumptious!

The calzone is a type of pizza originating in Naples that is presented with the dough folded over and the ingredients inside. It is prepared in the same way as flat pizzas , with the same type of dough and the same ingredients, but it is folded and sealed before baking, as if it were a mega empanada . Inside it, the ingredients of the filling are trapped, which are cooked with the steam that is generated inside.

For the dough we can any recipe, although we like the one we tell you about below in which we use corn grits to add body and make it crunchier. And the same goes for the filling that, this time, is loaded with vegetables and a touch of blue cheese that gives it a very special point of flavour, but you can make it with spinach and goat cheese, ham and cheese, minced meat and tomato or any combination you like. The possibilities are endless.

Nezumi ceramic plate from Tokyo Studio , Nezumi ceramic bowl from Tokyo Studio , Pallarès carbon steel knife , B De Buyer mineral iron frying pan and Trilloliva extra virgin olive oil .

Ingredients (for 4 units)

For the mass:

• 12g of fresh baker's yeast
• 10g of honey
• 150g of water
• 15g of extra virgin olive oil
• 150g of strong wheat flour
• 50g of loose wheat flour
• 30g of corn semolina
• 5g of salt

For the filling:

• 15g of extra virgin olive oil
• 2 garlic cloves
• 100g of onion
• 100g of red pepper
• 500g of mushrooms
• 3 ripe tomatoes
• 60g of blue cheese
• 60g grated cheese
• Salt
• ground black pepper

Tellier empanada mold

ELABORATION

1. Crumble the fresh yeast and place it in a bowl with the honey and a couple of tablespoons of water. Stir until diluted and obtain a homogeneous mass.
2. On a clean work surface we make a volcano with the mixture of the flours of force, loose, the semolina of corn and the salt. In the hole we pour the remaining water, the oil and the diluted yeast mixture. Mix carefully so that the liquid ingredients inside the volcano do not escape.
3. When we obtain a homogeneous mixture, we knead for five or six minutes. Place the dough in a greased bowl, cover it with a clean cloth and let it rest for half an hour.
4. Meanwhile we can prepare the filling for our calzone. To do this, peel the onion and, on a board and with a very sharp knife , chop it finely. We do the same with the garlic cloves and the pepper. We cut the tomatoes.
5. We clean the mushrooms with the help of a clean and damp cloth until we remove all the remains of sand that they may contain. Separate the feet from the hats and cut them into pieces.
6. Heat a little extra virgin olive oil in a pan and sauté the garlic, adding the onion just before it browns. Let cook over low heat for five minutes and add the pepper. Five minutes later, add the mushrooms and the chopped tomato and raise the heat so that the liquid they release evaporates. When this happens, remove from the heat and let cool.
7. We return to the dough that will have rested enough, we divide it into four portions and stretch them in the shape of a disc on a cutting board as thin as possible. Cut each disc with the lower part of a 17 cm diameter empanadilla mold and remove the excess.
8. Place a disc of dough on the mold and spread part of the filling along with a quarter of the blue cheese and the grated cheese. Moisten the edge of the dough with a little water and close the mold, squeezing so that each calzone is well sealed. Repeat with the three remaining dough discs.
9. Immediately transfer our calzones to a baking tray covered with a silicone mat or, failing that, with parchment paper (so that the filling does not moisten the dough) and bake at 250-275ºC for about eight minutes or until the dough acquires a golden hue. We remove and serve immediately.

Nezumi ceramic plate from Tokyo Studio and Nezumi ceramic bowl from Tokyo Studio .

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• The preparation of the dough can also be made with a Kitchen Aid mixer. If you use it, remember to add the hook type accessory.
• The dishes used in the recipe are dishes from the Nezumi collection , from Tokyo Design Studio. Despite their appearance, they are ceramic plates. In the same set you will find the Nezumi bowl .