Calzoni ripieni – pizza pockets

Ingredients for 10 servings:

• 600 g flour
• 2 packs of dry yeast, 7 g each
• 4 tbsp olive oil
• 300 ml water
• 2 tsp salt
• 500 g spinach, fresh, alternatively 300 g frozen spinach
• 2 bell peppers
• 1 bunch of spring onions
• 250 g bacon, diced
• 800 g tomatoes, chopped, from the can
• 1 bunch of oregano
• salt and pepper
• 250 g cheese, grated
• 150 ml olive oil
• 5 tbsp tomato paste

Instructions

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

Knead the flour, yeast, olive oil, water, and salt into a dough, cover, and let rest for 30 minutes. Trim and blanch the spinach, then squeeze the excess moisture out. Chop the bell peppers and spring onions and mix them with the spinach, tomatoes, and diced bacon in a large bowl. Pick off the oregano leaves and mix them in. Season generously with salt and pepper. You can also add more herbs to taste. Roll out the dough into 10 thin flatbreads, each 20 cm in diameter, spread the filling down the center from top to bottom, and then sprinkle with cheese. Fold the dough together in the center and press firmly together. Mix together the olive oil and tomato paste and spread it over the pizza pockets. Bake in a preheated oven at 175 degrees Celsius (convection oven) for about 20 minutes.