Pizza rolls
- Energy Kcal 569
- Carbohydrates g 56.4
- of which sugars g 5.2
- Protein g 23.9
- Fats g 27.5
- of which saturated fat g 9.44
- Fiber g 3
- Cholesterol mg 46
- Sodium mg 983
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 15 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
Pizza turnovers from Campania are, like, a mix of quick and classic Southern Italian vibes. Really. You take store-bought pizza dough, shape it into these little packets—'cartocci' as they say over there. Pretty simple. But they totally keep that tender pizza taste. So, so good. Plus, you’ll find all sorts of fillings. Think Margherita or a spicy twist with Southern Italian salami. And the cooked escarole? Super authentic Naples vibe. And here's the thing: some folks go fancy with pear and brie, which gives the pizza turnovers a sweet and creamy vibe. Awesome, right? Best part? Everyone can fill theirs with whatever sounds good—it is perfect for a group hangout. You know, those relaxed home aperitivos the South is famous for.
From the first crispy bite, you'll love how these homemade pizza pockets deliver that rich tomato and cheese flavor. And really, with a golden edge from baking. And unlike regular calzones, these are smaller, easier to hold. They remind you of pizza hand pies but with more of that classic crust feeling. You can load them with cheese or keep it simple with mozzarella and tomato.
Need a tangy kick? Toss in some chili flakes—there's tons of room to mix things up. Look, in Southern Italy, these folded snacks pop up when friends gather, so it’s all about sharing and fun. Pretty much. Since the calzone recipe is flexible, you can use almost any leftovers or whatever toppings you’re into. Roll, fill, fold, bake until the outside’s golden and inside’s moist.
You get baked pizza turnovers that are tasty and filling. Really, super easy to make your own—whether you stick to tradition or try something new. It's an awesome way to enjoy Southern Italy's flavors with a fun twist. Can't go wrong.
You might also like:
- INGREDIENTS
- Ingredients for 4 rolls
- Pizza dough 14.1 oz (400 g)
- Spicy salami 1.5 oz (40 g)
- Sun-dried tomatoes in oil 40 - (drained)
- Caciocavallo cheese 3.5 oz (100 g)
- Cow's milk ricotta cheese ½ cup (120 g)
- Black olives 2.1 oz (60 g) - pitted
- Basil 1 bunch
- Extra virgin olive oil 4 spoonfuls
How to prepare Pizza rolls
To prepare the pizza rolls, start with the filling ingredients. So slice and chop the spicy salami into small pieces 1, grate the caciocavallo cheese and set aside 2, chop the sun-dried tomatoes 3 and olives.
Once everything is ready, move on to the pizza dough, already prepared. Cut the dough into 4 pieces of about 3.5 oz each 4 and flatten with your hands on a lightly floured surface 5. Roll out to a thickness of 1/4 inch 6.
Then start filling the center with salami 7, pitted olives, and pieces of sun-dried tomatoes 8. Then add a bit of crumbled ricotta by hand 9.
Add the basil torn by hand and the grated caciocavallo you set aside 10, a drizzle of oil 11, and proceed to close the ends by bringing them upwards 12.
Pinch the ends together tightly using kitchen twine 13. The first roll is ready, continue with the others. Grease a baking dish 14 and arrange the rolls 15.
Drizzle a little oil over the surface of the pizza rolls 16. The pizza rolls are ready for baking: bake in a preheated static oven at 450°F for about 15 minutes 17. Once done baking, take them out; all that's left is to enjoy them hot 18.