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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the plain flour, active yeast, and sugar together well, then add the salt.
Add the warm water gradually and knead very well.
Add the olive oil and continue kneading for 15 minutes.
Leave the dough to proof for 45 minutes.
Divide the dough into roughly 8 small balls and roll each one out into a circle.
Fill each circle with pesto, buffalo mozzarella, shredded mozzarella, and a pinch of salt.
Fold the dough over and close the calzone by pressing the edges with a fork.
Mix the egg yolk with 1 tbsp of coffee and brush over the calzones to glaze.
Bake at 180 degrees Celsius for 15 minutes or until golden.
Serve hot.
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For a crispier crust, bake the calzones on a preheated pizza stone.
Experiment with different types of cheese or add some cooked chicken for a protein boost.
Can I use store-bought dough?
Yes, store-bought dough can be used as a time-saving alternative.
What can I substitute for buffalo mozzarella?
Regular mozzarella or any soft cheese can be used as a substitute.
Can I freeze the calzones?
Yes, you can freeze them before baking. Thaw and bake when ready to eat.
Is the coffee glaze necessary?
The coffee glaze adds a unique flavor, but you can skip it if preferred.
How do I prevent the calzones from leaking?
Ensure the edges are sealed well by pressing with a fork.
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