Savory calzone with spinach, minced meat and mozzarella
A flatbread with tomato sauce and cheese is undoubtedly a great invention. Sometimes, however, our appetite craves something more substantial, where the ingredients cook in their own juices, well-sealed. This is precisely where the spinach and mince calzone comes in.
- 200g of spinach leaves (frozen and thawed)
- 1 white onion
- 1 clove of garlic
- 70 g dried tomatoes
- 1 Kugel Mozzarella
- 2 tbsp olive oil
- 200g mixed minced meat
- 2 tsp tomato paste
- 200 g Pizza tomato
- 1 tsp dried oregano 🛒
- 1/4 tsp chili flakes (optional)
- Salt
- Pfeffer
- 1 package of pizza dough
- Squeeze the thawed spinach thoroughly and chop it coarsely. Halve the onion and slice it into thin strips. Finely chop the garlic and slice the sun-dried tomatoes into thin strips. Dice the mozzarella. Preheat a baking sheet in the oven to 240°C (465°F) using conventional oven settings (top and bottom heat).
- Heat the olive oil in a large frying pan. Fry the ground meat in it for about 5 minutes until crumbly and lightly browned.
- Add the onion and garlic and sauté for about 2 minutes. Stir in the tomato paste and sauté briefly.
- Mix in the spinach, sun-dried tomatoes, and diced tomatoes. Season the filling with oregano, chili flakes, salt, and pepper. Bring everything to a boil once, then let the mixture cool for a few minutes.
- Mix half of the diced mozzarella into the lukewarm filling.
- Roll out the pizza dough on baking paper and cut the dough sheet crosswise into two equal halves.
- Spread the filling onto one half of each of the two pieces of dough. Leave a border of about 2 cm all around and brush this border lightly with water.
- Fold the free half of the dough over the filling and press the edges of the dough firmly together with your fingers.
- Prick the two calzones several times with a fork. Place them, along with the baking paper, onto the preheated baking sheet and sprinkle with the remaining mozzarella.
- Bake the calzone on the lower rack for 15-20 minutes, until the dough is golden brown and the cheese is melted.
Fresh from the oven, ready, delicious: Spinach and minced meat calzone
The combination of meat and green vegetables works particularly well when baked in a pastry case. To further round out the flavor profile, sun-dried tomatoes are added to the filling. They contribute a concentrated and slightly salty umami note that harmonizes wonderfully with the mild spinach. Dried oregano provides the essential Mediterranean character. For those who like a bit of spice in their spinach and ground beef calzone, a pinch of chili flakes can be added. The seasoning can easily be adjusted to personal preference or omitted entirely if desired.
For perfect results when making filled pasta, there's one important rule: the filling shouldn't be too wet or too hot when it hits the bottom of the pan. First, brown the ground meat thoroughly in a pan to develop a nice crust. Then, mix in the spinach, sun-dried tomatoes, and spices. Be sure to let this mixture cool slightly.
Once the mixture is lukewarm, spread it over one half of the rolled-out dough, leaving a border. Fold the empty side over the filling. Press the edges firmly together and tuck them in slightly to prevent the cheese from leaking out during baking. A great trick for a really crispy crust is to preheat the baking sheet. When you carefully slide the finished spinach and ground beef calzone onto the hot sheet, the direct heat from below creates an effect similar to that of a pizza stone.
Fresh from the oven, the spinach and minced meat calzone is wonderfully crispy on the outside and molten inside. It's best to resist the urge to bite into it immediately. The trapped steam and melted cheese retain the heat for an incredibly long time. Therefore, let the calzones rest briefly on a wire rack. A crisp green salad with a light vinaigrette is an excellent accompaniment and adds a refreshing touch to this hearty main course.
Do you prefer pizza in its classic form? Then the beetroot and pumpkin pizza, the pizza with pear and blue cheese, and the chanterelle pizza are just right for you.
