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🍽️ Crispy Calzone with Ricotta Filling

493 kcal · 30 min · 4 servings

Ingredients

• 10 g yeast
• 200 g spelt flour Type 1050
• 4 tbsp olive oil
• 1 pinch raw cane sugar
• 1 tsp salt
• 50 g ricotta (min. 45% fat in dry matter)
• 2 eggs
• 100 g raw ham (approx. 5 slices)
• 250 g mozzarella (2 balls; 45% fat in dry matter)
• 10 g parmesan (piece; 32% fat in dry matter)
• pepper
• oregano
• 2 tomatoes
• 0.5 bunch basil

Instructions

1. 1. Crumble the yeast into a small bowl.
2. 2. Dissolve the yeast in 2 tablespoons of lukewarm water.
3. 3. Stir 2 tablespoons of flour into the yeast mixture.
4. 4. Cover the bowl and let the mixture rest for 30 minutes.
5. 5. Pour the remaining flour onto a wooden board.
6. 6. Press a well into the center of the flour.
7. 7. Add the pre-dough to the well.
8. 8. Add 2 tablespoons of olive oil, raw cane sugar, and salt.
9. 9. Knead everything into a smooth dough using 125 ml of lukewarm water.
10. 10. Knead the dough vigorously.
11. 11. Cover the dough.
12. 12. Let the dough rise in a warm place for 1 hour until the volume has doubled.
13. 13. Press the ricotta through a sieve into a bowl.
14. 14. Stir the ricotta smooth with the eggs.
15. 15. Cut the ham into small cubes.
16. 16. Cut 1 ball of mozzarella into small cubes.
17. 17. Add the ham and mozzarella cubes to the ricotta mixture.
18. 18. Grate the parmesan finely.
19. 19. Mix the grated parmesan into the filling.
20. 20. Season the filling with salt, pepper, and oregano.
21. 21. Knead the risen dough again on a floured surface.
22. 22. Divide the dough into four parts.
23. 23. Roll each part into a circle about 1 cm thick.
24. 24. Divide the filling into 4 portions as well.
25. 25. Place one portion of filling in the center of each dough circle.
26. 26. Fold the dough in the middle.
27. 27. Close the dough.
28. 28. Press the edges firmly.
29. 29. Brush the dough pockets with 1/2 tablespoon of oil each.
30. 30. Place the dough pockets on a baking sheet.
31. 31. Quarter the tomatoes.
32. 32. Remove the core of the tomatoes.
33. 33. Chop the tomatoes finely.
34. 34. Dice the mozzarella finely as well.
35. 35. Distribute the tomatoes and mozzarella over the pizza pockets.
36. 36. Rinse the basil.
37. 37. Shake the basil dry.
38. 38. Pluck off the basil leaves.
39. 39. Chop the basil leaves.
40. 40. Sprinkle the basil over the calzone.
41. 41. Preheat the oven to 225 °C (convection 200 °C; gas: level 3–4).
42. 42. Bake the calzone for about 20 minutes.
43. 43. Serve the calzone very hot.
44. 44. Enjoy it.

Nutrition per serving

• kcal: 493
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 39 g