Classic Cheese Calzone

Ingredients:
For the dough (or use 1 ready-to-roll pizza dough):

250g flour

1 sachet dried yeast

1 pinch of sugar

1 tsp salt

1.5 tbsp olive oil

150ml warm water

For the topping:

100g grated mozzarella cheese or balls

100g ricotta (or cream cheese)

50g grated Parmesan cheese

50g grated soft cheese (Emmental, Cheddar, or provolone)

1 tbsp dried herbs (oregano, basil)

Salt, pepper

A little tomato sauce (optional)

For the glaze:

1 egg yolk + 1 tbsp of milk

Preparation:

1. Prepare the dough (if homemade):

Mix the yeast, warm water, and sugar. Let rest for 10 minutes.

In a bowl, combine the flour, salt, olive oil, and activated yeast.

Knead until smooth and supple.

Let rise for 1 hour under a cloth.

2. Prepare the cheese filling:

Mix all the cheeses together in a bowl (mozzarella, ricotta, Parmesan, Emmental).

Add the herbs, salt, and pepper. You can add a teaspoon of tomato sauce if you like.

3. Assembly:

Preheat the oven to 200°C (400°F).

Divide the dough into 2 or 4 pieces. Roll each ball into a disc (about 20 cm).

Place the filling in the center of one half, leaving a 2 cm border.

Fold the other half of the dough over the filling (half-moon shape).

Seal the edges by pressing with your fingers or a fork.

Place the calzones on a baking sheet lined with parchment paper. Brush with egg wash.

4. Bake:

Bake for 20 to 25 minutes, until the calzone is golden brown and puffed.

Tip:

You can add a little pesto to the filling for an even more fragrant touch.