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.
Cooking with Nonna Calzone (Scalcione di Cipolle) Recipe
For the filling:
1/4 cup extra virgin olive oil
6 bunches scallions, cut into 2-inch pieces
1/2 cup white wine
1/2 cup crushed tomatoes
1 cup chopped Kalamata or Gaeta olives
Red pepper flakes
1/4 cup chopped anchovy fillets
For the dough:
1 pound all-purpose flour
1 cup lukewarm white wine
1/4 cup extra virgin olive oil, plus extra for greasing
1. In a large pot, heat 1/4 cup olive oil over medium heat. Add scallions, wine, tomatoes, olives, and hot pepper and salt, to taste. Sauté for about 15 minutes. Remove from stove, drain, and cool completely. Set aside.
2. To make the dough, combine flour, wine, 1/4 cup olive oil, and a pinch of salt. Knead together until a dough is formed.
3. 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 1/2-inch border. Spread the anchovies over the scallions.
3. 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.
4. With your fingers, apply a thin film of olive oil over the entire surface of the scallions. Then, with a fork, puncture the surface every 2 inches. Bake for 60 minutes at 400 degrees F.
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