Summary

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

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Instructions

1. 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.
2. In the meantime, cut up the ingredients for the two fillings and mix them in two different containers. Season to taste with the spices.
3. 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.
4. 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.
5. The calzones taste just as good warm as cold. A great party snack, lunch or just an alternative to normal pizza.
6. The fillings can of course be changed to suit your mood.