San Leonardo Calzone

Mix the flour with the sugar and oil until you obtain a smooth and compact dough. Work the mixture Knead carefully until there are no dry spots and the surface appears even. Do not add any unspecified ingredients: the dough must be firm enough to be rolled out and cut without breaking.

Roll out the dough into a smooth sheet, then cut out rectangles measuring approximately 15 x 10 cm (3.94 in). Maintain a uniform thickness so that the dough and filling cook evenly. Place the rectangles on a lightly floured surface to prevent them from sticking together during the filling.

Chop the sugared dried white figs, dark chocolate, and lemon or orange zest. Add the sugar, cloves, and cinnamon, distributing the spices evenly. The mixture It should be well chopped, without excessively large pieces that would make it difficult to close the calzones.

Transfer the chopped filling to a saucepan and cook over medium heat, stirring to combine the ingredients. Pour the mosto cotto little by little, without adding it all at once, and keep working the mixture until it becomes smooth and elastic. Stop cooking when the filling is firm and can be shaped without becoming runny.

Let the filling cool completely before using it. Check that it has retained its elastic and compact consistency: it should be able to be removed and placed on the dough without dripping. This cooling process makes it easier to seal the calzone and protects the dough from excess moisture during the filling.

Spread a dollop of the chilled filling onto each dough rectangle, keeping it in the center and leaving the edges free. Avoid overfilling, as the edges will need to be folded over and sealed. Make sure the filling is evenly distributed among all the pieces.

Flip the dough over the filling and fold the edges over, pressing firmly to seal. Trim each piece with a pastry wheel, creating a semicircle shape. Make sure there are no gaps along the edges: a uniform seal prevents the filling from leaking out during cooking.

Arrange the calzones in a baking pan Sprinkle with flour, leaving a small space between each piece. Bake until the pasta appears cooked through and lightly browned. Since the temperature and cooking time are not specified, check for doneness by observing the consistency of the pastry and its surface color.