Calzone Snake
This is an ordinary calzone, only nearly a metre long and bent into an S. The filling is the classic one — ricotta, mozzarella, parmesan and pepperoni — and the scales are painted on with egg wash and a drop of food colouring. Slice it crosswise and every slice is a serving.
- Prep
- 35 min
- Cook
- 35 min
- Rest
- 1 h 5 min
- Total
- 2 h 15 min
- Servings
- 14
- Level
- Medium
- Per serving
- 250 kcal
Ingredients
Dough
Filling
For the scales
Makes: 1 snake, 14 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Wake the yeast
Dissolve the sugar in the warm water, sprinkle the yeast over and leave for 5 minutes, until a creamy foam forms.
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Step 2: Knead the dough
Add the oil, salt and two thirds of the flour and mix to a wet dough. Work in the rest of the flour gradually and knead for 3–5 minutes, until smooth and springy.
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Step 3: Let it rise
Put the dough in an oiled bowl, cover with a towel and leave somewhere warm for about an hour, until doubled.
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Step 4: Mix the filling
Heat the oven to 190 °C (375 °F). Stir together the ricotta, mozzarella, parmesan, pepperoni, parsley, seasoning and any vegetables you are using.
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Step 5: Shape the snake
Roll the dough into a long strip of about 23 × 75 cm (9 × 30 in). Spoon the filling down the middle, fold the sides over and pinch the seam tight. Lift it seam-side down onto parchment and bend it into an S, leaving one end wider for the head.
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Step 6: Paint the scales
Beat the egg with the water, pour off a little and tint it with colouring. Brush the snake with plain egg, then paint stripes or diamonds with the coloured one.
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Step 7: Bake
Bake for 30–35 minutes, until golden. Rest for 5 minutes, add olive-slice eyes and a pepper-strip tongue, then slice.
Tips & variations
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Tip
Keep the seam underneath and pinched hard: ricotta lets off steam in the oven and will find any gap.
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Variation
For a vegetarian snake, swap the pepperoni for sautéed mushrooms and extra peppers.
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Storage
Leftovers keep 2 days in the fridge; reheat in the oven rather than the microwave so the crust stays crisp.
Nutrition
| 1 serving | Whole dish 14 servings | |
|---|---|---|
| Energy | 250 kcal | 3,500 kcal |
| Protein | 11 g | 154 g |
| Fat | 12 g | 168 g |
| Carbohydrates | 24 g | 336 g |
Approximate values calculated from standard ingredient data.
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