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🍽️ Homemade Calzone

360 kcal · 30 min · 4 servings

Ingredients

• 400 g spelt flour Type 1050
• 1 tsp raw cane sugar
• 0.5 cube yeast (approx. 21 g)
• 2 tbsp olive oil
• salt
• 1 sprig oregano
• 20 g sprouts (e.g. radish sprouts)
• 125 g mozzarella (1 ball; 45% fat in dry matter)
• 60 g sour cream (approx. 24% fat)
• 1 lemon
• cayenne pepper
• 350 g smoked salmon

Instructions

1. 1. Put the flour into a bowl.
2. 2. Make a well in the center of the flour.
3. 3. Add the sugar into the well.
4. 4. Crumble the yeast onto the sugar.
5. 5. Take 2 tablespoons of lukewarm water.
6. 6. Stir the water into the yeast with a fork.
7. 7. Cover the bowl with a cloth.
8. 8. Let the yeast mixture rest for about 15 minutes.
9. 9. Add the oil to the bowl.
10. 10. Add 1 teaspoon of salt to the bowl.
11. 11. Add about 170 milliliters of lukewarm water to the bowl.
12. 12. Knead everything into a soft dough.
13. 13. Add a little more water or flour if necessary.
14. 14. Cover the dough again.
15. 15. Let the dough rise in a warm place for about 1 hour.
16. 16. Rinse the oregano.
17. 17. Shake the oregano dry.
18. 18. Pluck off the oregano leaves.
19. 19. Chop the oregano leaves finely.
20. 20. Rinse the sprouts.
21. 21. Let the sprouts drain well.
22. 22. Take the mozzarella out of the package.
23. 23. Drain the mozzarella.
24. 24. Cut the mozzarella into small cubes.
25. 25. Rinse the lemon under hot water.
26. 26. Dry the lemon.
27. 27. Grate some lemon zest.
28. 28. Cut the lemon in half.
29. 29. Squeeze the juice from the lemon.
30. 30. Mix the crème fraîche with the mozzarella.
31. 31. Add half a teaspoon of lemon zest to the mixture.
32. 32. Add 1 tablespoon of lemon juice to the mixture.
33. 33. Season the cheese cream with salt.
34. 34. Season the cheese cream with cayenne pepper.
35. 35. Preheat the oven to 220°C with top and bottom heat.
36. 36. Place two baking sheets in the oven.
37. 37. Knead the dough well again.
38. 38. Roll the dough into a long log.
39. 39. Divide the dough into 16 equal pieces.
40. 40. Flour the work surface.
41. 41. Roll the dough pieces into equal-sized circles.
42. 42. Aim for a thickness of about 1 centimeter.
43. 43. Spread about 2 tablespoons of the cheese cream onto half of the dough circles.
44. 44. Leave a 2 centimeter wide border free.
45. 45. Distribute the oregano on the cheese cream.
46. 46. Distribute the sprouts on the cheese cream.
47. 47. Cut the salmon into strips.
48. 48. Place the salmon strips on the dough.
49. 49. Cover each filled dough plate with an empty dough plate.
50. 50. Fold the edges inward.
51. 51. Press the edges together firmly.
52. 52. Place the calzone on the hot baking sheets.
53. 53. Bake the calzone in the preheated oven at 225°C.
54. 54. Use convection 200°C or gas mark 3–4.
55. 55. Bake the calzone for about 15 minutes until golden brown.

Nutrition per serving

• kcal: 360
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 41 g