Vegetable Calzone

Ingredients for 4 servings:

• 600 g flour
• 280 g quark
• 4 eggs
• 8 tbsp oil
• 2 tsp salt
• 2 packets of baking powder
• 4 potatoes
• 4 carrots
• 2 bell peppers
• 5 mushrooms
• 1 stalk(s) leek
• 1 onion(s)
• 2 cloves garlic
• 1 can of tomatoes, peeled (400 g)
• 400 ml hollandaise sauce
• 2 packs of cheese, grated
• salt and pepper
• chili flakes
• Herbs to taste

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

vegetarian

Mix the flour with the quark, eggs, oil, salt, and baking powder and knead into a smooth dough. Cover the dough with a kitchen towel and refrigerate for 30 minutes. In the meantime, cook the potatoes for the filling. Meanwhile, dice or chop the carrots, bell peppers, mushrooms, leeks, onions, and garlic. Sauté everything in a little oil over medium heat. When the potatoes are tender, peel and dice them and add them to the vegetables along with the tomatoes. Season with spices and simmer until most of the liquid has evaporated. Preheat the oven to 180°C (convection oven). Divide the dough into two portions and roll out or lay out four circles on a baking sheet lined with baking paper. Spread a little hollandaise sauce on one half of each circle and sprinkle with cheese. Spread the vegetable mixture evenly on top. Fold the other half of the dough over the top and press the edges firmly together with a fork. Spread with hollandaise sauce and sprinkle with cheese. Bake for 25 to 30 minutes until browned to your desired degree.