Summary

Ingredients

For the dough:

• 200 g low-fat quark
• 80 g milk
• 80 g sunflower oil or rapeseed oil
• 1 egg white
• 0.5 ½ egg yolk
• 1 teaspoon, leveled salt
• 400 g wheat flour type 405
• 1 packet baking powder

For painting:

• 0.5 ½ egg yolk
• 1 tablespoon milk

For the filling:

• 200 g cream cheese
• 200 g cooked ham, Italian
• 4 gr. Slice (s) salami
• 1 small Can (s) mushrooms
• 1 teaspoon oregano, dried
• 4 tomato (s), dried in oil
• 100 g Gouda cheese, rated
• 125 g mozzarella
• pepper from the grinder

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Instructions

1. For the quark-oil dough, stir together low-fat quark, milk, oil, egg white, egg yolk and salt in a baking bowl. Put wheat flour and baking powder in a sieve and sift into the baking bowl.
2. Mix everything together briefly using a mixer with a dough hook and then knead by hand to form a homogeneous dough.
3. For the filling, cut the ham and salami into small pieces, and cut the sun-dried tomatoes and mozzarella into small cubes. Drain the mushrooms well on a sieve and then season with the oregano.
4. Quark the quark and oil dough in quarters and roll out into a circular shape.
5. Also quarter the ingredients for the filling and place on one half of the rolled-out dough, leaving the edge free:
6. First spread the cream cheese on the dough and season with freshly ground pepper. Then add the boiled ham, salami, mushrooms, sun-dried tomatoes and Gouda and mozzarella.
7. Fold the left half of the dough over the filling and seal the edge of the dough well.
8. Line two baking trays with parchment paper and place two pizzas on each. Whisk the rest of the egg yolk with the milk and brush the calzone with it. Make one or two short incisions on the top of the calzone with a sharp knife so that the liquid in the filling can escape during baking.
9. Preheat the oven to 160 ° C and bake the four pizzas for about 20 minutes until the surface is well browned.