Homemade Calzone

Ingredients

• 400 g spelt flour type 1050
• 1 tsp raw cane sugar
• 0.5 cube yeast (about 21 g)
• 2 tbsp olive oil
• Salt
• 1 sprig oregano
• 20 g sprouts (e.g., radish sprouts)
• 125 g mozzarella (one ball; 45% fat in the whole)
• 60 g sour cream (about 24% fat)
• 1 Organic lemon
• Cayenne pepper
• 350 g smoked salmon

Instructions

1. 1.

   Sift flour into a bowl and press a well in the middle. Sprinkle sugar over it and crumble yeast on top. Add 2 tbsp lukewarm water and stir with a fork. Cover with a cloth and let rest for about 15 minutes. Then add oil, 1 tsp salt and about 170 ml lukewarm water and knead everything into a smooth dough. If needed, add a little more water or flour. Cover again and let rise in a warm place for about an hour.

2. 2.

   For the filling rinse oregano, shake dry, pluck leaves and finely chop. Rinse sprouts and drain well. Drain mozzarella and dice it small. Wash lemon hot, dry rub and grate zest. Then cut in half and squeeze juice. Mix sour cream with mozzarella, 1/2 tsp lemon zest and 1 tbsp lemon juice. Season cheese cream with salt and cayenne pepper.

3. 3.

   Preheat the oven to 220°C (428°F) with upper and lower heat and place two baking trays inside.

4. 4.

   Knead dough again well, roll into a strand and cut into 16 equal pieces. On a floured surface roll each piece into a circle about 1 cm thick. Spread about 2 tbsp of cheese cream on half the circles, leaving a 2 cm border free. Sprinkle oregano and sprouts over it. Cut salmon into strips and top dough. Place an unfilled dough sheet on top, fold edges over and press firmly together.

5. 5.

   Transfer homemade calzone onto hot trays. Bake in preheated oven at 225°C (428°F) (fan 200°C; gas: level 3–4) for about 15 minutes until golden brown.