First prepare the dough, I always do it in the bread maker on the yeast dough program - but there is another way, just knead everything into a nice dough and let it rise for at least 90 minutes. Preparation of the dough in the BBA: slowly dissolve the butter in warm milk, then pour it into the container of the BBA. Add the yeast, sugar, egg and finally the flour and start the program.
In the meantime, put the minced meat, fried onions, ajvar, cream cheese, a little mustard and a little tomato paste in a bowl and knead nicely, if you like you can add an egg or some breadcrumbs, depending on your taste. When the meat dough is well mixed, you can shape the meatballs, preferably nice and flat. I use a hamburger press for this.
Then heat water in a saucepan and let the shaped meatballs soak in hot but not boiling water for about 5 minutes. After heating them in the pan, I fry the meatballs for about 3 minutes on each side, otherwise they are still too soft - but you don`t necessarily have to do that.
Then cut the two onions into rings or dice for the filling. Fry them in a pan with a little oil and add a pinch of sugar, then they taste better. Add the tomatoes and let the liquid evaporate, if necessary thicken with tomato paste.
Cut the mozzarella into slices.
When it has risen nicely, cut the dough into as many parts as there are meatballs, usually 16. Then take a piece, roll it out, put a tablespoon of the sauce in the middle, place a slice of mozzarella on top, the meatball on top and close all 4 ends so that the dough is completely closed.
Place the calzone meatballs on a baking sheet with baking paper, spread the grated cheese over it and bake in the preheated oven at 175 ° top / bottom heat for 20 minutes.
A mixed salad with French dressing tastes good with it.
The dough was originally intended for baking, the recipe will certainly also work with pizza dough. The time required is quite high, but the cooking effort is quite low, so it is also suitable for beginners.
Ingredients
Print Recipe
Pin Recipe