Calzone, Neapolitan style (Calzone al forno alla Napolitana) from The Food of Southern Italy by Carlo Middione and Maria Guarnaschelli

  • basil
  • mozzarella cheese
  • Parmesan cheese
  • ricotta cheese
  • bread flour
  • parsley
  • salami
  • yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto for salami.

  • twoyolks on March 01, 2020

    It's a pretty good calzone if a bit doughy but it suffers from the same issue as most calzones: the crust to filling ratio is off.

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