Calzone with Tomato and Arugula - Happy Meal!

Neus Baudel

Barcelona, Barcelona, ES


With this “Vintage Kitchen Roller” from my grandmother this Calzone transports me when I was little and I was hypnotized by the smell coming out of the oven!


Step 1
Dilute the yeast in 250 ml of warm water. Mix the flour with 1 teaspoon of salt in a bowl. Make a volcano and pour the water with the yeast and 50 ml of oil. Knead until you get an elastic dough. Roll into a ball, cover it with a cloth, and let it rest for 3 hours to double its volume.

Step 2
Wash the tomatoes, peel them and chop them. Sauté with 4 tablespoons oil for 5 min, until excess water evaporates. Season, stir and remove. Divide the dough into 4 equal balls, place them on a work surface and stretch them, giving them a disk shape.

Step 3
Divide the tomatoes, the grated mozzarella and the washed arugula on the dough discs. Close them, folding them in half, seal the edges and make some incisions on the surface. Put them on the baking sheet, sprinkle with the grated Parmesan and bake for 20 min at 200 °. Remove and serve.