Calzoni with Pecorino Toscano PDO


  • 1 kg of “00” flour
  • 150 g of potato pulp
  • 450 g of water
  • 25 g of brewer’s yeast
  • 60 g of Tuscan EVO oil
  • 20 g of salt
  • 200 g of thick tomato pulp
  • 600 g of fresh Pecorino Toscano PDO
  • 100 g of grated aged Pecorino Toscano PDO
  • 2 tsp of sugar
  • Basil leaves to taste
  • Oregano to taste
  • Egg white to taste
  • Frying oil to taste


For the dough: melt the yeast in 400 ml of warm water. Add sugar, potato pulp, and flour and work the dough for a couple of minutes. Gently pour the remaining water, add salt and EVO oil and knead for 10 minutes.  Cover and let rise for at least 1 hour.

For the stuffing: dice the fresh Pecorino Toscano PDO and mix it with the grated Pecorino Toscano PDO, the minced basil leaves, the tomato pulp, salt, and pepper to taste. Roll out the dough until becomes a few millimeters thick. Cut it with a round pastry cutter of 8 cm in diameter. Then, put some stuffing at the center of each disc. Brush the edges of the discs with some egg withe. Fold and seal the edges to close the “calzoni”. Let them rise for another hour, then cook them in the oven at 200° C for 15-20 minutes.

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