Mini Calzone
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 1 kg flour
- 1 cube yeast
- 550 g water, lukewarm
- 50 ml oil
- 2 teaspoons salt
For the filling: (tuna filling)
- 1 can tuna, drained and picked
- 1 large onion (s), diced
- a bit salt
- some pizza seasoning or basil and oregano
- 100 g cheese, rated
For the filling: (mixed filling)
- 200 g cooked ham, diced
- 1 bell pepper (s), diced
- 100 g cheese, rated
- 1 can corn, drained
- 100 g salami, diced
- a bit salt
- some pizza seasoning or basil and oregano
For painting:
- 2 piece (s) egg yolks
- 2 piece (s) egg whites
- 200 g cheese, rated for sprinklin
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in a bowl and knead for 5-10 minutes (with a food processor or hand mixer). Then cover the dough with a tea towel and let it rise in a warm place for 30 minutes.
- In the meantime, cut up the ingredients for the two fillings and mix them in two different containers. Season to taste with the spices.
- Now roll out the dough on a floured surface and cut out approx. 15 cm circles. Brush the edges of the circles with egg white and put some filling (2-3 tablespoon) on each. Close each circle, press the edges firmly with your fingers and place the mini calzones on baking sheets lined with baking paper. When a tray is full (I had about 6 calzones on it) brush the mini calzones with whisked and salted egg yolks and sprinkle some grated cheese over them.
- Place the trays in the oven one after the other at 225 ° C top / bottom heat for 15-20 minutes each until the calzones are golden brown.
- The calzones taste just as good warm as cold. A great party snack, lunch or just an alternative to normal pizza.
- The fillings can of course be changed to suit your mood.
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