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Breakfast Calzone

Lunch (to go)
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Breakfast Calzone

Extra flour for kneading
Little herbal vinegar
Maldon salt
Nykværnet pepper
a littleOlive oil
1Handful Basil blader torn
1Handful grated parmesan
1Handful sundried tomatoes
1Handful black olives
1Mozzarella shredded
1000gWheat flour
2Artichoke-hearts grilled and sliced
2Ripe tomatoes
2Squash sliced and fried/grilled
50gCheddar cheese
6dlLukewarm water

Instructions for Breakfast Calzone

To prepare the Breakfast Calzone recipe, please follow these instructions:

Make the dough using half the liquid, yeast, sugar and salt while stirring the flour gently. Add more liquid gradually after all is touched. Now you can start to knead carefully! Spend some extra flour and sprinkle. Use hands and elbows for 4 to 5 minutes for everything to mix. Cover in a bowl after sprinkling a little flour on top and leave it warm until it is raised to double size. (About 30 minutes)

Heat the oven to 180 degrees.
Cut and mix all the ingredients to the filling, seasoning. Divide the dough into eight equal parts and roll each to a sphere. Then roll them out to small plates, approx. 1/2 cm thick. Take a big spoon with fill and peel in the middle, moisten the edges and fold over as you kneel the edges well together. The water acts like glue on the dough. Sprinkle some flour over. Leave to rest for 5 minutes before cutting a few slices at the top, leaving the steam from the filling to come out during frying. Stir in the oven for 20 minutes to golden.

Just good warm as cold - and fits well with pignik or for the lunch package.