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Calzone with beetroot and ricotta

Author
Cookinero 27 Dec 2022
17980
Calzone with beetroot and ricotta

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

How to cook Calzone with beetroot and ricotta

Step 1

Calzone with beetroot and ricotta

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

Calzone with beetroot and ricotta

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

Calzone with beetroot and ricotta

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

Calzone with beetroot and ricotta

Bake 20 min. at 220 degrees Bon appetit!

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

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.
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.
Yes, this recipe is vegetarian as it uses ricotta, eggs, and mozzarella. Just ensure the cheese brands you use are vegetarian-friendly.
Yes, substitute the regular flour with a gluten-free flour blend. You may need to adjust the water slightly for the right dough consistency.
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.
A fresh green salad, roasted vegetables, or a light tomato soup would pair well. A drizzle of balsamic glaze also enhances the flavors.
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.
If the dough is too sticky, add a little more flour gradually while kneading. The dough should be soft but not overly sticky.
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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