Calzone (from Italian. Calzone) is a closed form of pizza from the southern Italian town of Salento. Traditionally, calzone is cooked in a wood-fired oven outside. However, some hostesses have thought of cooking a calzone in a slow cooker. It's faster this way, and the taste remains at the highest level. Looking for some Italian pie? Turn on the multicooker and prepare the ingredients.
It is necessary
- - chicken fillet 300 g
- - frozen spinach 200 g
- - Ricotta cheese 200 g
- - Parmesan cheese 150 g
- - eggs 2 pcs.
- - flour 375 g
- - yeast for baking 5 g
- - still mineral water 50 ml
- - olive oil 3 tbsp. l.
- - butter 20 g
- - spicy herbs (parsley, basil)
- - salt
Instructions
Step 1
Dissolve yeast in a little warm water. Sift flour with a slide, add salt, mineral water and olive oil (1 tablespoon). Knead the dough, lightly dust with flour and leave for 1 hour at room temperature. Then rinse well and let sit for another hour.
Step 2
Defrost spinach, squeeze to remove excess moisture, and chop finely. Cut the chicken fillet into small cubes.
Step 3
Turn on the multicooker to the "Fry" mode, set the temperature to 130 degrees and the time to 20 minutes. Fry the fillets in oil (2 tablespoons).
Step 4
Separate the whites from the yolks. Toss with spinach, grated parmesan and ricotta. Add parsley and basil, lightly salt.
Step 5
Divide the finished dough into two equal pieces. Roll each part into a round layer, in size close to the size of the multicooker bowl.
Step 6
Place the first part of the dough on the bottom of the bowl and lay the chicken fillet on top in an even layer. The next layer is spinach and cheese filling. Cover with a second layer of dough, pinch the edges. Brush with melted butter and puncture a few times with a fork to bake well.
Step 7
Close the lid of the multicooker and turn on the "Bake" mode for 25 minutes. After the signal about the end of cooking, leave to cool for 10 minutes, otherwise the cake will fall apart when removed from the bowl.
