Tuna calzone

Between pizza and pastry, calzone is a speciality from Naples which, like many other Italian recipes, has travelled the world to arrive at our kitchens. Today, we have the “piacere” of enjoying Olivia’s recipe, a fantastic tuna calzone with homemade dough.


  • For the filling:
  • For the dough:
    • 250 g of flour
    • 15 g of compressed yeast
    • 150 ml of lukewarm water
    • 2 tbsp of extra virgin olive oil
    • 1 pinch of salt


  1. Sieve the flour and the yeast in a bowl or big container.
  2. Add the water, the 2 tbsp of olive oil and a little salt.
  3. Knead well, working the dough and leave it in the fridge in a clean cloth for about 30 minutes until it ferments.
  4. Then, use a rolling pin to spread the dough on a surface sprinkled with flour.
  5. Spread well and fill with the ham, cheese, chopped hard boiled eggs, tuna and corn.
  6. Seal the dough as if it were pastry and sprinkle some basil and oregano.
  7. Paint the calzone with beaten egg and bake in the oven for 18 minutes at 220 degrees.

Fantastic calzone, Olivia!

Share this recipe!