For those who like to experiment with baking, I propose a simple recipe for a closed pizza from ready-made puff pastry. It is very simple to prepare, the main thing is to have puff pastry and favorite products for the filling. Step-by-step recipe with a photo. Video recipe.
Pizza is a dish that almost everyone loves. There are a huge number of variations in its preparation, but the main ingredient of the filling is always cheese, which stretches wonderfully when warm, which is typical of real Italian pizza. Of course, now you can buy pizza at any establishment or order it with delivery. But housewives prefer to cook this Italian dish on their own to be sure of the freshness of the products. Most familiar to us, pizza is open, where all the components are visible. But in Italy there is a pizza that is cooked closed and is made in the shape of a crescent moon. It is called "Calzone" or "Big Sock".
This recipe may seem complicated to some at first glance, but in fact, a closed pizza pizza made from puff pastry is quick and easy to prepare. A detailed recipe with step-by-step photos taken will clearly illustrate its preparation. Puff yeast-free or puff yeast dough is now available in every supermarket. You can use any filling you want for an appetizer (meat, chicken, ham or your favorite vegetables and even fruits), the main thing is not to forget about cheese. The pizza can be shaped into a semicircle or rectangle, as it will be easier for you to roll out the dough.
See also how to make a triple lavash pizza with chicken and sausage.
- Caloric content per 100 g - 459 kcal.
- Servings - 1
- Cooking time - 45 minutes
Ingredients:
- Puff pastry - 200 g
- Cheese - 100 g
- Onions - 1 pc. small size
- Flour - 1-2 tablespoons for rolling the dough
- Ketchup - 2 tablespoons
- Sausage (any) - 200 g
Step-by-step preparation of closed pizza from ready-made puff pastry, recipe with photo:
1. Defrost the dough in advance in a natural way without using a microwave oven. Remove it from the freezer and leave it at room temperature. Within an hour or two, it will become soft and pliable. Then dust the work surface with a rolling pin with flour and roll it into a thin layer about 5 mm thick. Place it on a baking sheet for easy shaping.
2. Grease a sheet of dough with ketchup, 1-1.5 cm away from the edges. Peel the onions, chop them into thin strips and put them on half of the dough. All subsequent products are laid out only on one edge of the dough, leaving the other free.
3. Peel the sausage from the packaging film, cut into 5 mm rings and place on the dough.
4. Grate the cheese on a coarse grater and sprinkle on the sausage.
5. Fold up the free edge of the dough and cover the filling with it.
Fasten the two layers of dough together well. If desired, for beauty in a circle of pizza, make prongs with a fork or leave it as it is.
6. Sprinkle cheese shavings on top of the dough and brush with a beaten egg if desired for a golden, appetizing crust. Then send the closed pizza from the finished puff pastry to the heated oven to 180 degrees and bake for half an hour. Serve it hot right after cooking.
See also a video recipe on how to make a closed pizza from ready-made dough.
