The onion calzone is one of my favorite Apulian dishes. This is my version without yeast and with leeks. The dough is fantastic and was made with soft wheat flour and Maiorcone durum wheat semolina, mixed with water and oil. In the filling, in addition to leeks, cherry tomatoes, olives and anchovies. It finishes in one minute!

Ingredients for 4 persons
200 g flour 0
200 g whole durum wheat semolina Maiorcone
200 g of water
70 g extra virgin olive oil
1/2 teaspoon of salt
1 leek
10 cherry tomatoes
15 pitted black olives
5 anchovy fillets in olive oil

Time: 1 hour + 1 hour resting

Let’s cook!

In a pan, simmer the sliced leeks with the cherry tomatoes and anchovy fillets with a drizzle of oil. Cook over low heat with the lid on for a dozen minutes, until the leeks have softened. Turn off the heat, add the olives, mix and let it rest.

In a bowl, mix the flour and semolina, salt, and mix with the water and oil until you have a smooth and elastic dough. Cover it for an hour and let it rest. Take it back and place it on a floured shelf, dividing it into two parts (60% and 40%).

Roll out the largest part into a 30 cm disc and place it in a 26 cm pan lined with parchment paper. The dough will cover the bottom and side edges well.

Prick the bottom with a fork and then fill everything with the filling.

Roll out the second part of the dough into a 26 cm circle and place it on the filling, covering it completely.

Roll up the edges and close the calzone. Prick the surface and the edge well all around with a fork. Bake in a static oven at 200 degrees for 45 minutes until the calzone is golden brown, above and below.

It is very good both hot and lukewarm.