Calzone with mushroom filling

Ingredients for 4 servings:

• ½ cube of yeast (21 g)
• 1 tbsp oil
• 1 tsp salt
• 350 g flour and flour for the work surface
• 1 onion(s)
• 1 garlic clove(s)
• 150 g mushrooms, e.g. oyster mushrooms or button mushrooms
• 1 tbsp oil
• 1 can/n tomato(s), (Pizza tomatoes, 400 g)
• 1 tbsp oregano, chopped fresh or 1 tsp dried
• 1 tbsp basil, cut into strips
• 1 tsp sugar
• salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Crumble the yeast into a bowl. Heat 200 ml of lukewarm water and pour a little of it over the yeast, dissolving the yeast in it. Add the remaining water, oil, salt, and flour. Knead the dough by hand or in a food processor until smooth and pulls away from the bowl. Cover the dough and let it rise in a warm, draft-free place for about 40 minutes. Preheat the oven to 200 degrees Celsius. Line a baking sheet with baking paper. For the filling, finely chop the onion and garlic. Clean and chop the mushrooms. Heat the oil in a saucepan and sauté the onion, garlic, and mushrooms. Stir in the tomatoes and herbs and season well with sugar, salt, and pepper. Simmer everything for 15 minutes, then remove from the heat and let cool. Knead the dough vigorously on a floured surface. Divide into 4 portions and roll each one out into a circle approximately 25 cm in diameter. Spread sauce on one half of each dough circle and sprinkle with cheese, leaving a 2 cm border. Fold the circles together to form half-moons. Press the edges together with the floured tines of a fork. Place the calzone on the prepared baking sheet and bake for about 15 minutes. Remove from the oven and serve immediately. Tip: A strong cheese works best. You can also dice mild, soft cheese (such as Fontina) and mix it with grated Parmesan.