Tex-Mex Calzone

Ingredients for 1 servings:

• 200 g flour
• 40 g corn semolina
• ¾ tsp salt
• 2 tsp sugar
• 4 g dry yeast
• 125 ml water, lukewarm
• 15 ml olive oil
• 250 g minced beef
• 200 g tomatoes, chopped
• 1 tbsp, heaped tomato paste
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chili powder
• salt and pepper
• 1 can corn, approx. 330 g, optional
• Kidney beans, approx. 400 g, optional
• 150g Cheddar
• 1 jar jalapeño(s), sliced, approx. 20 g
• 2 tbsp Salsa Texicana, alternatively chopped tomatoes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

For the dough, mix the yeast with a teaspoon of sugar and a little lukewarm water until the yeast and sugar are dissolved. Then roughly knead the yeast water with the flour, cornmeal, salt, remaining sugar, and remaining water. Add the olive oil and knead the dough until it pulls away from the sides of the bowl. Cover with a tea towel and let it rise in a warm place for about an hour. While the dough is rising, prepare the calzone filling. Fry the ground beef in a little olive oil in a pan until crumbly. Then add the tomato paste and roast briefly. Add the chopped tomatoes, optionally corn and/or beans, and season with garlic powder, cumin seeds, coriander powder, chili powder, salt, and pepper. Reduce the heat and simmer for about five minutes. Season again with the spices, if desired. While the filling is simmering, coarsely grate the cheddar cheese. Preheat the oven to 160°C (top/bottom heat). After the rising time, roll out the dough into a round shape on a floured work surface. To make it easier to transfer the calzone to the baking sheet later, you can also roll it out on baking paper. Place the minced meat filling on one half. Make sure to leave about 1.5 cm around the edges to allow enough space for sealing the base and lid. Spread about two-thirds of the grated cheddar cheese on the filling and top with the jalapeños. Then fold the unfilled half of the dough over the filling and press the edges firmly together with your fingers to ensure the calzone seals tightly. Finally, spread the salsa on top and sprinkle the remaining cheddar cheese on top. Bake in the preheated oven on the middle rack for about 30-40 minutes. This recipe makes one large calzone with a diameter of about 30 cm. The recipe serves two people.