Closed pizza – a detailed recipe for cooking. Share with друзьями: 
Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. sliced 1 cm. mortadella (boiled sausages)
- 110 gr. sliced 1 cm. prosciutto cotto (boiled ham)
- 110 gr. sliced 1 cm. salami
- 1 pack (425 gr.) Low-fat ricotta
- 1 tbsp. coarsely grated mozzarella
- 1 tbsp. parmesan cheese
- 4 lightly beaten eggs
- 1 pack (500 gr.) Frozen puff pastry (2 sheets), or any other
Recipes with similar ingredients: mortadella sausage, ham, prosciutto, puff pastry, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, salami
Recipe preparation:
- In a medium-sized bowl, mix mortadella, prosciutto, salami, ricotta, mozzarella, parmesan and three eggs. Shuffle silicone shoulder blade. Defrost the dough. Put one sheet of dough and roll its rolling pin so that it becomes a little flatter. Place the dough so that one corner looks at you, and lay out the filling on the near half of the sheet to you. Lubricate the edges with some the remaining egg. Bend the far corner to the filling. Form edge by wrapping the edges of the fingers or pressing them with the teeth of the fork to the result was a triangular-shaped closed calzone pizza.
- Preheat the oven to 205 ° C. Put pizza on the laid parchment baking sheet and grease the remaining egg. Do cuts on the surface for steam to escape. Repeat with the remaining sheet of dough and the remaining filling. Bake for 30 minutes. before readiness until the dough rises and becomes golden. Before let stand for 10 minutes
