Prodotti caseari vaccini e caprini dal 2001

Caseificio Artigiana

Meat calzone, peppers and Dorello cheese

Recipe Typology

Second Course


1 Hour



Meat calzone, peppers and Dorello cheese


  • 1 brewer’s yeast bar
  • Salted water
  • 300gr minced veal
  • 4 peppers
  • 1 egg
  • 1 medium onion
  • Extra virgin olive oil
  • 300gr Artigiana dorello
  • Salt and pepper
  • A drizzle of chopped parsley

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For the dough, place the flour in a well. Dissolve the yeast in a bowl with a warm water, pour it into the flour, knead lightly to obtain a small soft dough which you will set aside. Mix the rest of the flour with warm salted water, knead lightly. Then add the yeast and flour mixture made previously. Knead the mass energetically, adding the warm water and a little of oil to soften it. When it is well kneaded, divide it into two pieces (one slightly larger than the other) and place it under a cloth to rise for about two hours, until the volume doubles. Wash and slice the peppers into thin strips. Peel and slice the onion, and place them together in a frying pan on high heat with extra virgin olive oil. Season with salt and pepper, and when well dried, leave it to cool. Meanwhile, prepare the minced meat by adding 1 egg, the chopped parsley, salt and pepper and mix well. Separately, clean and chop the Dorello into 4-5 mm thin slices. Add the meat to the peppers evenly. Now you can assemble the calzone. Grease a pan with plenty of oil, roll out the larger mass into a thin disc and place it in the pan. Stuff the calzone with the meat and pepper filling, leveling it well. Season with a drizzle of oil and arrange the slices of Dorello on the top of the filling. Roll out the other mass and cover, cutting off the excess mass and with your fingers close and “pinch” the edge to seal it. Spread the surface of the calzone with extra virgin olive oil, and prick with a fork to prevent it from swelling. Bake in a preheated oven at 180°C for about an hour, until it turns colour. 500gr 00 type flour

Enjoy your meal!


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