For the yeast dough, mix 300 g flour, 1 teaspoon sugar and 1 pinch of salt in a large bowl. Crumble the yeast and dissolve in 175 ml lukewarm water. Add 6 tbsp. oil to the flour mix. Knead to a smooth dough with the dough hooks of the mixer.
Cover and leave to rise in a warm place for about 45 minutes.
For the sauce, finely dice the bacon. Peel onion. Clean and wash the zucchini. Finely dice both. Peel garlic and chop finely. Fry bacon in a pan without fat until crispy. Take out. Heat 1 tablespoon of oil in the bacon fat.
Fry the onion, zucchini and garlic in it. Season with salt, pepper and chilli. Stir in tomato paste and sweat briefly. Deglaze with tomatoes and bring to the boil. Add bacon cubes and simmer for 5-6 minutes.
Remove from the stove and let it cool down.
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Finely dice the mozzarella. Grate parmesan. Drain the pasta, rinse with cold water and drain well.
Line a baking tray with baking paper. Knead the dough once more on a floured work surface, then roll out to a rectangle (approx. 32 x 40 cm). Place the dough on the baking tray. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
Spread breadcrumbs lengthwise on the middle of the dough sheet. Mix sauce, noodles and mozzarella. Pour over the breadcrumbs and form into a loaf. Whisk the egg yolks and 1 tbsp. water. Spread a thin layer of dough around the filling with some egg yolk.
Place the dough over the filling. Spread the calzone with the rest of the egg yolk and sprinkle with Parmesan cheese. Bake in the hot oven on the lower shelf for about 35 minutes.
Wash basil and shake dry, pluck off leaves and cut into fine strips. Mix with crème fraîche. Season with salt and pepper. Remove Calzone from the oven and let it rest for about 5 minutes.
Then cut into slices. Serve with basil cream.