Escarole Calzone: A Flavorful Mediterranean Delight

A Flavorful Italian Tradition with a Savory Twist

Escarole Calzone is a dish that perfectly embodies the rich flavors of Southern Italy, where simple ingredients come together to create something truly special.

With the bitterness of curly escarole, the briny punch of Gaeta olives, the salty depth of anchovies, and the richness of extra virgin olive oil, every bite of this calzone is a celebration of Mediterranean ingredients. 🌿🫒

While Calzone may have originated in Naples, this variation with escargot has a special place in Calabrian kitchens, where it pairs perfectly with a glass of red wine.

Whether as an appetizer or a light main course, Escarole Calzone is a flavor-packed delight that will transport you straight to the heart of Italy with every bite! 🇮🇹💖

Why Nonna Loves This Recipe

Nonna adores this Escarole Calzone because it’s a beautiful mix of tradition and freshness.

The dough is light and crispy, the filling is flavorful, and it’s a dish that brings together authentic Italian flavors.

It’s perfect for a family gathering or a cozy dinner with loved ones. Plus, it’s an ideal dish for leftover bread dough, making it a simple yet elegant choice that Nonna would proudly serve at the table. 🍞🌿

Cooking Time

• Preparation Time: 20 minutes (plus dough rising time)

• Cooking Time: 20-25 minutes

• Total Time: 1 hour (including dough rising time)

• Servings: 4

• Difficulty: Medium

• Cost: Low

Ingredients

For the Dough:

• 4 cups plain flour

• 1 ½ cups water

• 1 ½ teaspoons fresh yeast

• 2 teaspoons salt

For the Filling:

• 10 oz curly escarole (about 1 medium bunch)

• ½ cup Gaeta olives, pitted

• 1 tablespoon capers

• 4 anchovy fillets

• Salt, to taste

• 3 tablespoons extra virgin olive oil

Method

1. Prepare the Dough:
   In a bowl, dissolve the fresh yeast in water. Add salt and mix. Let the dough rest and rise for 8-10 hours at a temperature of around 22°C (72°F). This time allows the dough to rise and develop the perfect texture. 🕒

2. Prepare the Filling:
   Wash the escarole thoroughly and dry it well to remove any moisture. Chop it into smaller pieces and set aside. 🥬
   Gaeta olives should be pitted and chopped, and anchovy fillets cut into small pieces.

3. Assemble the Calzone:
   Once the dough has risen, roll it out on a floured surface into a round shape. Spread a layer of escargot on the dough and top with olives, capers, and anchovies. 🍞

4. Drizzle and Seal:
   Before closing the calzone, drizzle the filling with 2 tablespoons of extra virgin olive oil to enhance the flavors. Carefully fold the dough over the filling, sealing the edges well to enclose the mixture. 🌿🧄

5. Bake the Calzone:
   Preheat the oven to 450°F (230°C). Bake the calzone for about 20-25 minutes, or until it turns golden brown and crispy. 🥖

6. Serve:
   Allow the calzone to cool for a few minutes before slicing. Serve it warm with extra olive oil or fresh basil for an added flavor boost. 🍽️

Nutritional Facts (Per Serving)

Tips and Tricks

• Dough Rising: If you don’t have 8-10 hours for the dough to rise, let it rest for at least 3-4 hours in a warm place for a quicker rise.

• Make it Vegan: Simply omit the anchovies to make the calzone vegan-friendly.

• Cheesy Twist: For a more indulgent version, sprinkle mozzarella or ricotta inside the calzone before baking for extra creaminess. 🧀