Calzone pugliese con cipolle sponsali - Sfizi & Delizie

Prepare the dough by mixing 400 g of 00 flour, 100 g of durum wheat semolina, 100 ml of extra virgin olive oil, 180 ml of white wine, 10 g of salt, and pepper until a smooth dough forms.

Let the dough rest for a while.

Prepare the filling by sautéing 1 kg of wedding onions, some anchovies, Leccine olives, capers, and da penda cherry tomatoes until soft.

Roll out the dough and fill it with the prepared stuffing.

Fold the dough over to create a calzone and seal the edges.

Bake the calzone until golden brown.

Spice Level:

Dietary

Allergens