Pizza Calzone with quark and oil dough

Ingredients for 4 servings:

• 200 g low-fat curd cheese
• 80 g milk
• 80 g sunflower oil or rapeseed oil
• 1 egg white
• ½ egg yolk
• 1 tsp, leveled salt
• 400 g wheat flour type 405
• 1 packet of baking powder
• ½ egg yolk
• 1 tbsp milk
• 200 g cream cheese
• 200 g cooked ham, Italian
• 4 large slices of salami
• 1 small can of mushrooms
• 1 tsp oregano, dried
• 4 tomatoes, dried in oil
• 100 g Gouda, grated
• 125g mozzarella
• Pepper from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the quark and oil dough, mix the low-fat quark, milk, oil, egg whites, egg yolks, and salt in a baking bowl. Place the wheat flour and baking powder in a sieve and sift into the baking bowl. Briefly mix everything together using a mixer fitted with a dough hook, then knead by hand until you have a smooth dough. For the filling, chop the cooked ham and salami into small pieces, and cut the sun-dried tomatoes and mozzarella into small cubes. Drain the mushrooms well in a sieve and then season with oregano. Divide the quark and oil dough into quarters and roll each out into a circle. Divide the filling ingredients into quarters and place each half of the rolled-out dough, leaving the edges free: First, spread the cream cheese on the dough and season with freshly ground pepper. Then add the cooked ham, salami, mushrooms, sun-dried tomatoes, Gouda, and mozzarella. Fold the remaining half of the dough over the filling and seal the edges tightly. Line two baking sheets with parchment paper and place two pizzas on each. Whisk the remaining egg yolk with the milk and brush the calzone with it. Make one or two small slits on the top of each calzone with a sharp knife to allow the liquid from the filling to escape during baking. Preheat the oven to 160°C (fan oven) and bake the four pizzas for about 20 minutes, until the tops are well browned.