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Easter Calzone - Scalcione di Cipolle

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Created by cooking with nonna, Date Added: Thursday, 25 March 2010
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 10 Users Voted


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Easter Calzone: On Good Friday... the tradition is to have Scalcione.

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8 Persons

This is one of the recipes that we  presented at the "Primavera in Puglia" class at Eataly in NYC.

For he Dough:

  • 1 Lb - Flour
  • 1 Cup - White wine
  • 1/4 Cup - EV olive oil
  • Pinch of salt

For the Filling:

  • 6 Bunches of Scallions
  • 1/2 Cup - White Wine
  • 1/2 Cup - Crushed tomatoes
  • 1 Cup - Chopped Kalamata or Gaeta olives
  • 1/4 Cup - Chopped fillets of anchovies
  • Hot pepper
  • Salt


  • Prepare the scallions by cleaning then, washing them and cutting them into pieces of 1 1/2" long.
  • In a large pot add 4 Tbs of EV olive oil, the scallions, the tomatoes and the olives and the wine.
  • Add salt and hot pepper to taste.
  • Let the scallions cook at medium heat for about 15 mins.
  • Remove from the stove, drain the juices and let cool off well.
  • In a bowl add the flour, the oil and the wine (lukewarm). Also add a pinch of salt.
  • Cut the dough in half. Take one half and with a rolling pin flatten it into a thin round sheet of dough large enough to cover the bottom of your baking pan (12" wide). Before you lay the dough in the pan, apply a very thin film of EV olive oil to the pan. Position the dough in the pan and then spread the scallions uniformly on the dough. Keep the scallions within 1/2' from the border of the dough. Spread the anchovies over the scallions.
  • Take the other half of the dough and flatten it with the rolling pin into a round sheet that you will use the cover the scallions. Once you place the dough over the scallions cut any excess dough and with a fork seal the two sheets of dough together.
  • With your fingers, apply a thin film of EV olive oil over the entire surface of the scalcione. Then, with a fork, puncture the surface every 2" and bake for 60 mins. at 400F.
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Review by r.del , Wednesday, 12 May 2010 vote imagevote imagevote image
Rossella, il nome della ricetta pugliese
Review by nicofau , Thursday, 21 April 2011 vote imagevote imagevote imagevote image
Easter without il scallion is not Easter. Brava nonna.
Review by MGMBARI , Friday, 06 April 2012 vote imagevote imagevote imagevote image
I cant believe i found this recipe. My mom was born in Mola di Bari.. My mother always made this during Holy week. She passed away last year, and this is my first Easter without any Scalcione. Thank you for keeping these old traditions alive !!!
Review by Deaconlady , Sunday, 24 March 2013 vote imagevote imagevote imagevote image
My mom passed 35 years ago but she made this every Good Friday.What a treat to find the recipe. Grazie Tanto. Both my parents came from Puglia.(Conversano, Castellana Grotte)
Review by mlieggimantovano , Thursday, 28 March 2013 vote imagevote imagevote imagevote image
Just got my Scalcione in the oven to be enjoyed on Good Friday. Such a wonderful Easter week baking tradition to pass on to present and future generations.
Review by mfcacace , Friday, 30 August 2013 vote imagevote imagevote imagevote image
Thank you for posting recipes that I have grown up with. We are from mola di Bari and my two sons enjoy all food that originates from our town. Its important to carry on traditions.
Review by FrancoRotondi , Saturday, 16 November 2013 vote imagevote imagevote imagevote image
Il ritorno alla mia gioventu' passata in Mola di Bari. Grazie Rosella!
Review by JoGot2 , Wednesday, 26 March 2014 vote imagevote imagevote imagevote image
OMG! I have been looking for this recipe for a long time. My Aunt Annie used to make a calzone that is very similar with onions and olives and lots of salt and pepper and sometimes the anchovies. I couldn't find the pastry recipe but I knew it was simple and had wine in it. My Dad's family (Annie was his sister) is from Reggio Calabria and this was always a holy week specialty. Thank you so much!
Review by ahawk61 , Monday, 30 March 2015 vote imagevote imagevote imagevote image
I love this recipe and will make it on Friday. I only wish you would've showed us how it comes out of the pan. It it easy as 1-2-3 to get out of pan or are there definite tricks to keep it from breaking, especially the crust border. I hate to go thru all the work to have it fall apart upon plating. Thanks!
Review by Monaco , Saturday, 04 April 2015 vote imagevote imagevote imagevote image
I made this for the first time last night, and it will be our Good Friday tradition. The crust is wonderful and so easy, I can't wait to see what else I can make with it!

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