Calzone Smoked Meat Recipe
140 grammes de viande fumée à la perfection, une sauce spéciale à la moutarde, du fromage suisse, du fromage mozzarella le tout surmonté d’une salade de choux aux cornichons marinés.
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Ingredients
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Dough
Filling
Coleslaw
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine the flour, instant yeast, and salt. Gradually add warm water and olive oil. Mix until a dough forms and knead for about 5-7 minutes until smooth.
- 2
Let the Dough Rise
Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Filling and Assembly
- 3
- 4
Shape the Calzone
Preheat your oven to 220°C (425°F). Once the dough has risen, divide it into two equal portions. Roll each portion into a circle. Place a generous amount of the filling on one half of each circle and fold the other half over, sealing the edges.
Baking
- 5
Bake the Calzones
Place the calzones on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Coleslaw Preparation
- 6
Make the Coleslaw
In a separate bowl, combine shredded cabbage, chopped pickles, mayonnaise, apple cider vinegar, and season with salt and pepper to taste. Mix until well combined.
Serving
- 7
Serve
Serve the calzones warm, topped with the coleslaw on the side.