Calzone Roast

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak the buns. Clean and wash the peppers, cut into fine strips and blanch briefly. Knead minced, squeezed out roll, eggs, pepper strips, mustard and tomato paste. Season with salt and pepper and form into a large loaf. Put the basic mixture for pizza into a mixing bowl.

2. 2

   Add 1/4 litre of lukewarm water and knead to a smooth dough with the dough hooks. Put approx. 2 tablespoons of dough aside. Roll out remaining dough on a floured work surface. Wrap the meatloaf in it and put it on a baking tray sprinkled with flour. Brush with water. Wash herbs, shake dry and chop. Knead under the remaining dough and roll out. Cut out some "mini pizzas" and garnish the roast with them. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Cover with aluminium foil if necessary.

3. 3

   Knead under the remaining dough and roll out. Cut out some "mini pizzas" and garnish the roast with them. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Cover with aluminium foil if necessary. If there are any small "pizzas" left over, they can be topped as desired and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Serve the roast garnished with fresh herbs and "mini pizzas". Garlic mayonnaise tastes good with it

Nutrition Facts

KCAL
720 kcal

CARBS
42 g

FATS
43 g

PROTEINS
39 g