Calzone with beetroot and ricotta

Name: Calzone with beetroot and ricotta
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: boiled beets - 250 g; flour - 400 g; salt; yeast - 20 g; sugar; olive oil - 6 tbsp.; onion - 1 pc.; mozzarella - 120 g; ricotta - 250 g; egg - 1 pc.; parmesan - 50 g

Cookinero 27 December 2022

Italian pie (or closed pizza) stuffed with beets and three types of cheese.

How to cook Calzone with beetroot and ricotta

Step 1

Mix flour with salt, dissolve yeast in 200 ml of water and one pinch of sugar, add 3 tbsp. l. olive oil and add flour. Knead the dough. Cover with a towel and leave for 1 hour. Mix ricotta with egg and parmesan, salt.

Step 2

Onion cut into cubes and fry in olive oil. Add grated beets, a little water and simmer for 10 minutes. Mix beets with mozzarella and ricotta.

Step 3

Roll out the dough into 4 circles. Put the filling on half of the mug, cover with the other half and seal the edges. Oil the top.

Step 4

Bake 20 min. at 220 degrees Bon appetit!

Calzone with beetroot and ricotta - FAQ About Ingredients, Baking Time and Storage

Can I substitute ricotta with another cheese in this calzone recipe?

Yes, you can use cottage cheese, mascarpone, or even cream cheese as a substitute for ricotta. Just ensure the texture is similar for the best results.

How long can I store the cooked calzone, and how should I reheat it?

Store the calzone in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10-12 minutes or until warmed through.

Is this calzone recipe suitable for vegetarians?

Yes, this recipe is vegetarian as it uses ricotta, eggs, and mozzarella. Just ensure the cheese brands you use are vegetarian-friendly.

Can I make this calzone gluten-free?

Yes, substitute the regular flour with a gluten-free flour blend. You may need to adjust the water slightly for the right dough consistency.

Can I freeze the calzone before baking?

Yes, assemble the calzone, wrap it tightly in plastic wrap, and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

What can I serve with this beetroot and ricotta calzone?

A fresh green salad, roasted vegetables, or a light tomato soup would pair well. A drizzle of balsamic glaze also enhances the flavors.

Can I make smaller portions for appetizers?

Yes, divide the dough into 8 smaller portions instead of 4 and adjust the filling accordingly. Bake for 12-15 minutes at the same temperature.

Why is my calzone dough too sticky?

If the dough is too sticky, add a little more flour gradually while kneading. The dough should be soft but not overly sticky.

Can I use pre-cooked beets instead of fresh ones?

Yes, pre-cooked beets work well. Just skip the cooking step and mix them directly with the cheese for the filling.

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