We must admit that Italian pizza is in the list of the most delicious food.
Calzone, which can be his mate, is delicious too, but less considered even if it tastes just as good as pizza.
Calzone is easy to eat while standing up or walking.
Make pizzette (mini pizza) is very popular, but calzoncini (mini calzone) can have more vantage than make pizzette, because they can be perfect to bring out for a quick meal, snack, or picnic.
Since the filling is kept inside the crunchy crust, they do not get to melt each other in the storage box like can happen to pizzette, if not properly stored.
Calzoncini is tasty and can be stuffed with all kinds of ingredients we love.
Mushrooms and Smocked Tofu Calzoncini have a delicate and creamy taste.
- 360 g all purpose flour:
- 2tsp of salt
- 2 tbsp of extra virgin olive oil
- 1 tsp of nutritional yeast
For the filling:
- 1 cup of warm water
- 150 g of mushroom
- 100 g of smoked tofu
- 250 g of firm tofu
- 1 cup of tomato sauce
- 1 tsp of salt
- 1 tbsp of extra virgin olive oil
- 1 tbsp of oregano
- 1 tbsp of basil
What you need to make Mushrooms and Smoked Tofu Calzoncini:
- Large mixing blow
- Medium mixing blow
I like eat them also cold, because they are amazing to bring at picnic.
First I start to combine in a large blow flour, nutritional yeast, salt and mix them adding the water and extra virgin olive oil and mix all by hand.
When the dough is smooth I let it rise, covered under a kitchen towel, until it doubles in size.
Then I preheat my oven to 200° C and next I cut the dough and make 12 mini doughs and roll them out on a floured surface.
Now I cut the mushrooms and smoked tofu into slices.
In the medium blow, I mix the firm tofu, extra virgin olive oil, salt, oregano, and basil since I get a soft cream.
I spread the tomato sauce over half of each dough, the tofu soft cream, and add mushroom and smoked tofu.
I fold the first dough and press it down on the edges and go on since folding them all and have 12 calzoncini.
I brush the calzoncini with a bit of tomato sauce and put some oregano with basil on top.
Finally, I carefully put all the calzoncini on a baking sheet with baking paper and I bake them in preheated oven for 30 minutes.
The aroma is inviting and intense and the taste is delicious.
Calzoncini if eaten hot is creamy, but is important to pay attention to don’t get burnt.
I like eating them also cold because they are amazing to bring a picnic.
Ciao! My name is Dominique. I’m Italian and I’m proud to be a mix. My father was an Italian chemical engineer and high school teacher, with Greek and Polish heritage. My mother is Haitian, she was high school language teacher, with Dominican, Spanish, French, Portuguese, African and Native American heritage. Being a mix makes me appreciate to want to understand different cultures and lifestyles. I grew up in Italy, lived few years in Haiti, travel around main European capitals, lived seven years in China, six in Spain and UK. Traveling makes me feel that we can learn something from every situation in every part of the world.