Mini Calzones from Charcoal Grill

Summary

Ingredients

For the dough: (pre-dough)

• 45 g water
• 75 g flour
• some yeast (a few crumbs)

For the dough: (main dough)

• 500g flour
• 230 g water
• 0.25 ¼ cube yeast
• 4 tablespoon olive oil
• 2 teaspoons salt

For the filling:

• 200 g ricotta
• 2 tomato (s)
• 0.5 ½ bell pepper (s), yellow
• 80 g ham or salami, to taste
• 50 g mozzarella, rated
• salt and pepper
• Herbs (rosemary, oregano, basil, sage)

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Instructions

1. For the pizza dough, branch off a few crumbs of yeast from the yeast cube. Mix together the ingredients for the pre-dough. and let rise for a good 1 hour. Knead the pre-dough with the ingredients of the main dough and let rise again for at least 1 hour or until the volume has visibly doubled.
2. For the filling, cut the tomatoes, peppers and ham or salami into small cubes and mix with the remaining ingredients.
3. Divide the pizza dough into 12 portions, roll out into a round shape and add a tablespoon of filling to each. Close the pizza and form small calzones. Drizzle the minical zone with a little olive oil on both sides.
4. Now the mini calzones are placed on the grillage of the hot charcoal grill. Grill nicely on both sides. For us it took about 15 minutes until the pizza bags were done.