In a bowl, pour the flour and the baking powder. Add the water, salt, and oil.
Knead first in the bowl then transfer to a work surface and let rest as a dough ball for about half an hour.
Divide the dough into 5 balls. Roll out each ball with a rolling pin.
Fill as desired: tomato and mozzarella for some, cooked ham and crescenza for others.
Close well, sealing the edges with the tines of a fork.
Cook the calzones in a non-stick pan, brushing them with a little oil, on both sides until golden.
Non-stick pan
Rolling pin
Fork
Italy, Sicilia
| Energy (kcal) | 208.62 |
| Carbohydrates (g) | 19.09 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 10.42 |
| of which Saturates (g) | 4.15 |
| Protein (g) | 10.33 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.63 |
