Calzone with Ham, Salami and Peppers

Preparation

1. Knead the flour, crumbled yeast, water, oil and salt into a smooth, supple dough and divide into four equal pieces. This dough needs no proving time; if you are in a hurry, use about 500 g of ready-made pizza dough.
2. Preheat the oven to 220 °C (conventional) and line a baking tray with baking paper.
3. Dice the mushrooms, peppers, ham and salami. Heat the oil in a frying pan and briefly sweat everything in it.
4. Roll out the pieces of dough on a floured surface into rounds about 5 mm thick; the soft dough tends to stick, so do not be shy with the flour.
5. Spread a little pizza sauce over one half of each round, sprinkle with oregano, spread the filling over it and top with two thirds of the cheese. Leave a clean border all the way round.
6. Fold the empty half over the filling and press the edge down firmly. Place the calzones on the tray, cut one or two slits in the top, brush with the remaining sauce and sprinkle with the rest of the cheese.
7. Bake for 15 to 20 minutes, until the dough is cooked through and golden brown. If you like, serve warmed pizza sauce for dipping.

Drink with it

• Red wine · excellent match

  Chianti Classico or Montepulciano d'Abruzzo

  Lively acidity and cherry fruit pick up the tomato sauce, and the tannins cut through the cheese and salami.

  Which wine pairs with food? A simple approach to choosing ↗

• Red wine · good match

  Primitivo, not too heavy

  Soft, ripe fruit suits the spiciness of the salami without overpowering the tomato.

• Pale lager · good match

  Helles or pilsner, well chilled

  Fizz and light bitterness refresh the palate after a rich, cheesy bite.

  Pils or Helles: What's the Difference? ↗

• Rosé · good match

  Dry rosato

  Fresh acidity and red fruit accompany the tomato and peppers.