Fried Pizza Calzone

Ingredients for 6 servings:

• 1 can mushrooms, sliced
• 1 pack of cooked ham, sliced
• 1 pack of Gouda, whole
• 1 egg yolk
• 1 bottle of frying oil
• 2 portions of pizza dough, from the recipe* see note

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

like in Hanover at the Steintor or at markets, really greasy

Drain the mushrooms, grate the Gouda cheese into gratin cheese, and cut the cooked ham slices into small squares. Place everything in a bowl. Divide the pizza dough into pieces about the size of a child’s fist and roll them into round flatbreads (about 25 cm in diameter) with a little flour. Place the mushrooms, cheese, and ham in the center of the flatbreads. Brush half of each flatbread with egg yolk and fold them over each other. Fold over the edges with a fork and press down firmly (it has to be really tight!). The pizzas are a bit larger than a normal deep fryer, so it’s better to use a saucepan. Heat enough oil so that the pizzas float well. Heat the oil CAREFULLY! On a very low heat, but increase the heat gradually once the calzone is already in the pan (use a wooden spoon to check for the right temperature). Carefully immerse the pizzas with a slotted spoon. When they’re nicely browned, transfer them to a draining rack or paper towel. Prepare pizza dough as described here: http://www.chefkoch.de/rezepte/802481184054732/Pizzateig.html This is the best dough for this, use double the amount.