Where molten pleasure meets rustic tradition
The Golden Horn Calzone is a golden-baked half-moon stuffed with delicious salami, melted mozzarella, creamy ricotta, and a dusting of Parmesan cheese that will transport your taste senses to the warm embrace of southern Italy. Inspired by the classic tastes of Naples, this folded gem has a flawlessly crisp crust that conceals a luscious, gooey middle. The Golden Horn Calzone delivers the essence of Neapolitan street cuisine right to your table, one delicious bite at a time, whether it is eaten with marinara on the side or by itself.
Golden Horn Calzone
Rated 5.0 stars by 1 users
Servings
4 Calzoni
Prep Time
20 minutes
Cook Time
20 minutes
Calories
600
Where molten pleasure meets rustic tradition
The Golden Horn Calzone is a golden-baked half-moon stuffed with delicious salami, melted mozzarella, creamy ricotta, and a dusting of Parmesan cheese that will transport your taste senses to the warm embrace of southern Italy. Inspired by the classic tastes of Naples, this folded gem has a flawlessly crisp crust that conceals a luscious, gooey middle. The Golden Horn Calzone delivers the essence of Neapolitan street cuisine right to your table, one delicious bite at a time, whether it is eaten with marinara on the side or by itself.
Ingredients
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500g (4 cups) all-purpose flour
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325ml (1 ⅓ cups) warm water
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7g (2 tsp) dry yeast
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1 tsp sugar
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2 tsp salt
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2 tbsp olive oil
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150g (5 oz) ricotta cheese (drained if too watery)
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150g (5 oz) mozzarella (preferably low-moisture, diced)
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100g (3.5 oz) salami or cooked ham (cubed)
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2 tbsp grated Parmigiano Reggiano
1 egg (optional, for binding)
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Salt and pepper to taste
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1 tsp dried oregano (optional)
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2 tbsp tomato sauce (optional, for brushing)
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Olive oil for brushing
Optional: 1 egg yolk mixed with 1 tsp water (for egg wash)
For the Dough
For the Filling
For the Top
Directions
Make the Dough
In a large bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes until frothy.
Add flour, salt, and olive oil. Mix until combined, then knead for 8–10 minutes until smooth.
Cover with a damp cloth and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Prepare the Filling
In a bowl, mix ricotta, mozzarella, salami or ham, Parmesan, egg (if using), salt, pepper, and oregano.
Taste and adjust seasoning.
Assemble the Calzoni
Preheat oven to 220°C (430°F). Place a baking sheet inside to heat.
Divide dough into 4 equal balls. Roll each into a 20cm (8-inch) circle.
Place filling on one half of each circle, leaving a border.
Fold over the dough to create a half-moon. Pinch and fold the edges to seal tightly.
Lightly brush the tops with olive oil, tomato sauce, or egg wash for a glossy finish.
Bake
Place calzoni on parchment and slide onto the hot baking sheet or stone.
Bake for 15–20 minutes, or until golden and crisp.
Cool slightly before serving — fillings will be hot!
Recipe Note
Serving Suggestions
Serve with a side of marinara sauce for dipping.
Pair with a light Italian salad and a glass of Chianti or sparkling water.