Calzone made with the Thermomix® are folded pizza pockets with a hot filling. The dough is kneaded on kneading mode, left to rest for 1 hour, then rolled out thinly and filled. The filling stays inside and the dough turns crisp on the outside.
We have been making calzone for years at barbecue parties and children’s birthday parties. The mini version is easier to eat than large pizza pockets and everyone can have their own filling.
Mini Calzone with the Thermomix®
Ingredients 0 / 16 ✓
- 1/2 cube fresh yeast
- 300 g flour, type 405
- 130 g water lukewarm
- 20 g olive oil
- 1 tsp salt
- 1 pinch sugar
- 150 g Emmental cheese
- 1 spring onion
- 1 sprig oregano fresh
- 100 g tinned mushrooms
- 50 g olives pitted
- 50 g sun-dried tomatoes in oil drained
- 100 g cooked ham
- 1 egg
- 200 g crème fraîche
- 2 Roma tomatoes approx. 80 g each
Instructions 0 / 6
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1
Dissolve the yeast.
Crumble the yeast into the mixing bowl. Add the flour, water, olive oil, 1/2 tsp salt and sugar, then knead for 3 minutes / kneading mode. Transfer the dough to a bowl, cover and leave to rise for 1 hour.
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2
Grate the cheese.
Meanwhile, for the filling, cut the Emmental into pieces, place in the mixing bowl and grate for 10 sec / speed 7, then set aside.
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3
Chop the vegetables.
Wash, trim and cut the spring onion into pieces. Wash the oregano and shake dry. Place the mushrooms, olives and sun-dried tomatoes in the mixing bowl. Add the spring onion and oregano and chop for 4 sec / speed 5.
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4
Mix the filling.
Cut the ham into strips. Add the ham strips, egg, 1/2 tsp salt, crème fraîche and Emmental to the mixing bowl and mix for 6 sec / reverse direction / speed 3.
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5
Roll out the dough.
Preheat the oven to 180 °C (fan 160 °C, gas mark 2-3). Line a baking tray with baking paper. Halve the dough on a floured surface and roll each piece of dough into four squares of approx. 30 x 30 cm, rolled out thinly.
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6
Bake and serve.
Wash the Roma tomatoes and cut into 16 slices. Spread the filling over the dough squares and place two tomato slices on each. Fold the dough into triangles and press the edges firmly together. Place the calzone on the baking tray and bake on the middle shelf for approx. 18 to 20 minutes until golden.
Video
Nutrition per serving
Kneading mode instead of speed 4: why the dough needs to be elastic
The dough for calzone needs kneading mode, not speed 4 or speed 5. Kneading mode works the dough for 3 minutes at a specific motion that builds gluten. Gluten gives the dough elasticity. Without elasticity, the dough tears when rolling or folding.
Speed 4 or speed 5 would only stir the dough, not knead it. The difference lies in the movement: kneading stretches and folds the dough, stirring only mixes it. After 3 minutes on kneading mode the dough should feel smooth and supple. If it is sticky, add more flour. If it is crumbly, add more water.
1 hour resting time: the yeast needs time, not heat
The dough must rest for 1 hour after kneading. During this time it rises. The yeast converts sugar into CO2, which forms bubbles in the dough. These bubbles make the dough light and give it volume.
Many people put the dough somewhere warm. This is not necessary. Room temperature is enough. Too warm and the yeast works too quickly, making the dough sour. Too cold and it takes longer, but the result is no worse. 1 hour at 20 to 22 °C is ideal.
Cover the dough so it does not dry out. A damp cloth or a bowl with a lid works well. If the surface dries out, the dough will tear when rolling.
Filling without sauce: why crème fraîche instead of tomato sauce
Calzone do not have tomato sauce in the filling. Tomato sauce contains a lot of liquid that escapes during baking and makes the dough soggy. Crème fraîche is thicker and stays in the filling. It binds the other ingredients and gives the filling a creamy texture.
The 200 g of crème fraîche is mixed with egg, cheese and the chopped ingredients. The egg helps bind the filling further. During baking the filling sets but does not dry out. The crème fraîche prevents the filling from becoming crumbly.
Sun-dried tomatoes in oil add flavour without contributing liquid. They are concentrated and contain very little water. Fresh tomatoes would release too much moisture.
Rolling the dough thin: 30 x 30 cm squares, not rounds
The dough is halved and each half divided into 4 squares. Squares are easier to handle than circles. They are folded into triangles and the edges are simpler to seal.
The work surface must be floured, otherwise the dough will stick. Flour the rolling pin lightly too. Rolling thin means about 3 to 4 mm thickness. Thicker and the dough becomes too dense, thinner and it tears when filling.
Do not spread the filling right to the edge. Leave a 2 cm border, otherwise the filling will run out when folding. Press the edges firmly with your fingers until they stick together. If they come apart, crimp the edges with a fork.
Baking temperature 180 °C: golden, not brown
The calzone are baked at 180 °C conventional heat for 18 to 20 minutes. Fan setting is 160 °C. Fan heat distributes the heat more evenly and the dough crisps up all over at the same time. Conventional top and bottom heat makes the top darker than the bottom.
Check after 18 minutes. If the calzone are golden, they are ready. If they are still pale, bake for another 2 minutes. Overbaking makes them dry. The filling becomes too firm and the cheese turns chewy.
Leave to cool on the baking tray before eating. The filling is very hot and can cause burns. Waiting 5 minutes is enough.
Varying the filling: what works and what does not
Spinach instead of mushrooms works if the spinach is squeezed dry first. Fresh spinach contains too much water. Thaw frozen spinach, squeeze it dry, then use it.
Tuna instead of ham works well. Drain the tinned tuna thoroughly. Do not add the oil or water from the tin to the filling.
Salami instead of ham makes the filling more savoury but also fattier. Salami releases fat during baking. This can make the dough soggy from the inside.
Mozzarella instead of Emmental becomes very liquid during baking. Mozzarella contains more water than Emmental. If you use Mozzarella, slice it finely first and drain it on kitchen paper.
Storing and reheating
Leftover calzone keep in the fridge for 2 to 3 days in a sealed container. Do not reheat in the microwave. The microwave makes the dough soft and rubbery. Better to reheat in the oven at 160 °C for 8 to 10 minutes. The dough will crisp up again.
Freezing works once the calzone have cooled completely after baking. Place in freezer bags and freeze for up to 2 months. To defrost, leave in the fridge overnight, then reheat as above.
Goes well with: tomato sauce and tzatziki.
Also worth trying: Easter wreath rolls with the Thermomix®.
More Italian Thermomix® recipes: Spaghetti Bolognese, lasagne soup, pizza rolls, pizza dough, pizza wreath, low-carb cauliflower pizza.
