Calzone with tuna

Calzone with tuna

The calzone with tuna tastes very juicy and the dough rises particularly loosely. Season the flour with a pinch of salt. Dissolve the fresh yeast in 1/8 l lukewarm water and knead into the flour. Add olive oil and knead the yeast dough until smooth. If the dough is too dry, add a few drops of water. Cover the yeast dough and let it rise for about 30 minutes in a warm place. Cook a large organic egg for about 10 minutes until hard, rinse with cold water, peel and slice with an egg slicer. For the tomato sauce dilute tomato paste with 2 tablespoons of cold water. Preheat the oven to 200° and line a baking tray with baking paper. Lightly dust the yeast dough with flour and roll it out on the baking tray. Brush the dough with the tomato sauce as thin as possible and keep some tomato sauce to brush the calzone. Season the tomato sauce on the dough with ground pepper, salt and oregano. Cut half an onion and garlic into fine slices. Sprinkle onion and garlic on half of the dough. Drain the tuna well and spread over it. Leave a slightly wider edge free all around. Sprinkle well drained capers on top and cover with tomato slices. Spread the eggs over the tomatoes. Drain the mozzarella well, cut into slices and lay on the eggs. Carefully lift the free side of the dough with floured hands and fold it over the filling. Press the edges of the dough firmly together with floured fingers, as shown in the picture above. Spread the rest of the tomato sauce thinly on the calzone. Bake the calzone with the tuna on the lower rail in the preheated oven at 200° for approx. 25 minutes, slide into the middle rail and bake for a further 5 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
728 kcal
60 g
44 g
38 g

(C)opyright by Marions Kochbuch