Calzone, the folded pizza dough of Italian cuisine, is made by sealing a filling of mozzarella and mushrooms into a half-moon shape and baking it in the oven. Unlike a classic open pizza, baking the dough closed keeps the cheese inside melted.
Knead the flour with yeast, warm water, olive oil, sugar, and salt, and let rise until doubled in size.
Sauté the mushrooms and mix with mozzarella, tomato sauce, and thyme.
Roll out the dough into rounds, place the filling on one half, and fold into a half-moon shape to seal.
Brush the surface with olive oil and bake in a preheated oven until golden.
Important: Press the edges firmly closed with a fork when sealing the dough, otherwise the cheese may leak out in the oven. Allergen: contains wheat (gluten), milk and dairy products.
Adding a few fresh basil leaves to the filling gives the calzone a distinct Italian aroma.
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