Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Oven mitts
Paring knife
Rolling pin
Tablespoon
Timer
Cutting board
Kitchen scales
Spoon
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Shape
On a lightly floured surface, shape the pizza dough into a roll. Divide the dough into 6 equal portions, shape into balls, roll out into circles (each approx. 15 cm in diameter).
Filling
Cut the raclette cheese into approx. 1 cm pieces, place in a bowl. Peel the sausage, cut in half lengthwise, cut into thin slices, add with the marjoram, mix. Roughly chop the spinach, place in a bowl with the cheese and marjoram, mix.
Calzone
Spread the tomato sauce over the dough, leaving a border of approx. 1 cm. Spread the spinach and cheese over one half of the dough, fold the other half over the filling. Press the edges down firmly with a fork, transfer to a tray lined with baking paper. Dust the calzone with a little flour.
Bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 220 °C.
| Serve with: | Salad |
|---|
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