Calzone

500 g white flour

1 tsp salt

½ cube of yeast (about 20 g)

300 ml water

3 tbsp olive oil

200 g Luganighe or pork sausages

2 shallots

chopped

2 cloves of garlic

crushed

200 g cime di rapa

coarsely shredded

100 g artichoke hearts in oil

drained, quartered

100 g leaf spinach

2 tsp fennel seeds

ground

Olive oil for browning

Some salt

Some pepper

1 buffalo mozzarella

chopped up

50 g ricotta

Durum wheat flour or knöpfli flour for rolling out

Knead all the ingredients in a bowl into a soft, smooth dough. Shape the dough into a ball.

Return to the bowl, cover and allow to rise for about 1 hour until double in volume.

Skin the sausages, put the sausage meat in a large pan with the olive oil and brown over a high heat. Add the rest of the ingredients up to and including the fennel seeds and sweat together. Season with salt and pepper to taste. Allow the filling to cool down.

Stir in the mozzarella and ricotta.

Briefly knead the dough on a floured work surface. Shape into 4 balls. Roll out each ball into a round about 5 mm thick.

Spread ¼ of the filling on half of each round. Leave about a 2 cm border around the edge. Fold the other half over the filling and pinch the edges together.

Preheat the cooking space to 230 °C using the PizzaPlus mode.

Place 2 calzoni at a time on a lined baking tray and bake in the middle shelf position for 13 minutes.

Repeat this process.

(Pre-)heat cooking space to 230 °C with PizzaPlus

Preheating finished. Put the food in.

PizzaPlus 230 °C for 13 Mins

Take out the first batch. Put in the second batch. Leave to bake.

PizzaPlus 230 °C for 13 Mins