Calzone with Peppers and Tomatoes

To make the calzone, knead the flour, yeast, olive oil, salt and water into a smooth yeast dough, place in a bowl, cover with a tea towel and leave in a warm place for about ½ hour.

Meanwhile, finely chop the garlic and mix with the silken tofu (or cream cheese), herbs, olive oil and salt. Chop all the ingredients for the filling and mix.

Preheat the oven to 200 °C top and bottom heat. Knead the dough again, divide it into 2 parts and roll out each part in an oval shape on a silicone mat or baking paper.

Spread the dough completely with the herb cream, leaving a finger-wide border. Place the filling on one half at a time, folding the other half of the dough over it and sealing the edges well.

Using a skewer, poke 3 holes in each calzone to allow the hot steam to escape and prevent them from cracking during baking. Brush with a little olive oil and bake for about 30 minutes, until the dough is lightly browned.

Preparation Tip:

The vegetables for filling the calzone can be varied as desired, there are hardly any limits to personal taste. If you use instead of wholemeal flour, you can reduce the amount of olive oil.

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