California Maki RollCalzone Pizza Canadian Apple Pancakes

Calzone Pizza

200 g / 7 oz
20 g / 0.6 oz
125 ml / 0.5 cup

1 tbsp
125 g / 4 oz

25 g / 0.6 oz
2 tbsp
50 g / 1.6 oz
20 g / 0.6 oz
plain flour
fresh yeast
olive oil
ricotta cheese
white pepper
Parmesan Cheese
cooked ham
pickled pepperonis
egg yolks

Serves 3 - 529 cal per serving
Prep-time: 20 min. - Total-time: 60 min.
In a bowl combine flour and salt. Dissolve fresh yeast in 1/2 cup warm water (if using dry yeast use about 5.5 g). Add to the flour; add olive oil. Knead until a smooth dough result. Cover and let rise on a warm place for about 20 min. Drain the ricotta cheese and stir in 1 egg. Season with pepper and salt. Add freshly ground parmesan cheese, fresh basil cut in small stripes and cooked ham. On a floured work surface roll out the dough to a circular shape about 30 cm / 12 inch in diameter. On half of the dough spread on the ricotta mix but leave 2 cm towards the edge uncovered. Top with thin sliced salami and pickled pepperoni. Brush egg yolk around the edge. Fold over (turnover style) and press edges to seal. Brush the Calzone with olive oil. Pre-heat oven to 225 C / 435 F and bake for 10 minutes on the lowest rung. Than bake for another 10 minutes on the middle rung until light brown. This recipe makes a medium Calzone. Calzone is a very filling dish so I subdivided it into 3 servings.

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