Mini Calzone

Ingredients

  • Ingredients for the dough

  • Ingredients for the filling

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Ingredients

Adjust Servings:
Ingredients for the dough
400g manitoba flour
100g flour T2
270ml water
40g extra virgin olive oil
8g pink salt
5g dry brewer's yeast
1 tsp brown sugar
Ingredients for the filling
350g tomato pulp
200g rice mozzarella
extra virgin olive oil to taste 
pink salt to taste 
pepper to taste 
oregano to taste 

Steps

1

Dissolve the dry brewer's yeast and cane sugar in warm water, then pour the mixture into the bread pan of the Panasonic Croustina Breadmaker. Add the flours, the extra virgin olive oil and the pink salt. Select programme number 17 (kneading + rising) and press start.
After 45 minutes when the program ends, turn the Croustina off and leave the dough in it for about 2 hours. The dough should triple in volume.

2

Roll the dough on the cutting board and divide it into twelve pieces, then form a ball from each piece with your hands. Let them rest for about 15 min. covered with a cloth inside the turned-off oven, then use the rolling pin to create a round shape with a diameter of about 13 cm.

3

At the centre of the dough place the seasoned tomato pulp (oil, salt, pepper and oregano) and a few slices of rice mozzarella. Close the dough and form a crescent.

4

With your fingers close the edge, making a small turn-up and pinch it all along the round side.

5

Place the mini calzone on the oven tray over a sheet of baking paper. Let it rise for about 1 hour in a warm place. Before putting them in the oven, place a little tomato seasoning on top of each calzone.

6

Preheat your Steam Combination Microwave at 180 °C. Bake the mini calzone for about 18–20 min. Enjoy your meal!

Enjoy

Mini Calzone

Ingredients

Adjust Servings:
Ingredients for the dough
400g manitoba flour
100g flour T2
270ml water
40g extra virgin olive oil
8g pink salt
5g dry brewer's yeast
1 tsp brown sugar
Ingredients for the filling
350g tomato pulp
200g rice mozzarella
extra virgin olive oil to taste 
pink salt to taste 
pepper to taste 
oregano to taste 

Veggie Situation - Plant-based foodie Couple

Veggie Situation - Plant-based foodie Couple

Founded in 2016 and enjoying continuous growth since then, Veggie Situation is a project developed by a couple of vegan "foodies" - Jurgita Rubikaite and Filippo Ronchi. Our content revolves around the development of healthy vegetarian recipes with a great attention to aesthetics, colours and a healthy lifestyle.

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