Make mini cheese calzones with Christian

Based on 18 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
60
min.
Preparation
15
min.
Baking
50
min.
Resting

Ingredients

Servings:-4+
125 ml water
21 g fresh yeast
½ tsp sugar
1 tsp salt
1 tbsp vegetable oil
250 g flour
150 g Taleggio cheese
200 g ricotta cheese
50 g Parmesan cheese
280 g cherry tomatoes
chili
onion
1 clove garlic
5 g sage leaves
5 g basil
3 tbsp sweetened condensed milk
2 tbsp olive oil
flour (for dusting)
salt
pepper
sugar
Metric
Imperial

Utensils

  • liquid measuring cup
  • whisk
  • 2 bowls
  • hand mixer with dough hook
  • kitchen towel
  • cutting board
  • knife
  • rubber spatula
  • oven
  • pastry brush
  • frying pan
  • spatula

Nutrition per serving

Cal
667
Protein
29 g
Fat
32 g
Carb
68 g
  • Step 1/5

    Add water, fresh yeast and sugar to a measuring cup. Let stand for approx. 10 - 15 min.
    • 125 ml water
    • 21 g fresh yeast
    • ½ 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

    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.
    • 250 g flour
    • 1 tsp salt
    • 1 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

    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.
    • 150 g Taleggio cheese
    • 200 g ricotta cheese
    • 50 g Parmesan cheese
    • 280 g cherry tomatoes
    • chili
    • onion
    • 1 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

    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.
    • 5 g sage leaves
    • 5 g basil
    • 3 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

    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!
    • 2 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!