Make mini cheese calzones with Christian

Step 1/5

• 62½ ml water
• 10½ g fresh yeast
• ¼ tsp sugar

• liquid measuring cup
• whisk

Add water, fresh yeast and sugar to a measuring cup. Let stand for approx. 10 - 15 min.

Step 2/5

• 125 g flour
• ½ tsp salt
• ½ tbsp vegetable oil

• bowl
• hand mixer with dough hook
• kitchen towel

Add flour, yeast mixture, salt and oil to a bowl. Mix and knead with your hands until the dough is smooth. Cover with a kitchen towel and let rise in a warm place for approx. 40 min.

Step 3/5

• 75 g Taleggio cheese
• 100 g ricotta cheese
• 25 g Parmesan cheese
• 140 g cherry tomatoes
• ½ chili
• ½ onion
• ½ clove garlic

• bowl
• cutting board
• knife
• rubber spatula

Add all the cheeses to a bowl and mix to combine. Halve the cherry tomatoes, slice the chili into rings, and dice the onion and garlic.

Step 4/5

• 2½ g sage leaves
• 2½ g basil
• 1½ tbsp sweetened condensed milk
• flour (for dusting)

• oven
• pastry brush

Preheat the oven to 200°C/390°F. Divide dough into 4 equal pieces and roll out on a floured work surface. Divide cheese and herbs evenly among each piece of dough, leaving a small border. Fold each disc in half over the filling, using a fork to seal and press the edges together. Brush a thin layer of condensed milk onto each calzone and transfer to a baking sheet. Bake for approx. 15 - 18 min., or until golden brown.

Step 5/5

• 1 tbsp olive oil
• salt
• pepper
• sugar

• frying pan
• spatula

While the calzones bake, heat olive oil in a pan. Add tomatoes and sauté for approx. 2 min., then add chilli, onions, and garlic. Season with salt, pepper, and a pinch of sugar. Serve each calzone with some tomatoes and enjoy!

Enjoy your meal!