Liverwurst calzone

Ingredients for 2 servings:

• 2 tbsp butter
• 40 g shallot(s), cut into half rings
• 60 g carrot(s), finely sliced
• 50 g red bell pepper(s), diced
• 50 g bell pepper(s), green, diced
• 180 g liver sausage
• salt and pepper
• 1 tbsp marjoram, chopped
• 400 g pizza dough
• Water, cold

Instructions

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

delicious and filling

Place the liverwurst in its skin in a pot of cold water and quickly bring to a boil. Immediately remove from the heat and let stand for 7 minutes. Preheat the oven to 200°C. Sauté the shallots and carrots in hot butter, reduce the heat, and sauté covered until al dente. Add the paprika and sauté briefly. Season with pepper, marjoram, and a little salt. Remove the liverwurst from its skin, crush it in the vegetable pan, mix it in, and season to taste. Let the calzone filling cool. Roll out the pizza dough and cut out two circles with a diameter of approximately 20 cm. Layer the filling on each half of the circle, leaving a 2 cm border. Brush the other half of each circle with cold water, fold it over, and press the edges down with a fork. Brush the outside of the calzone, place it on a baking sheet lined with baking paper, and bake for 13-16 minutes until golden brown. Serve with a green salad and tomatoes. Tip: Leftover dough can be rolled into rolls and baked with the calzone. Important: It’s essential to buy a fairly dry liverwurst to avoid making the calzone unacceptable. Liverwurst dripping with fat or with fat cubes or chunks embedded in it are unsuitable! If you peel the liverwurst from its skin after boiling, soaking, and cooling, it shouldn’t fall apart like mush. The vegetables also need to be relatively dry.