Cauliflower Calzone

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Spread the cauliflower on a baking sheet. Toss with the olive oil, salt, and black pepper, then roast until tender and browned at the edges.

   Timer: 22 min (fixed)

   Ingredients used: 500.0 gr Cauliflower, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 6.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board, oven

3. Step 3

   Mix the ricotta, mozzarella, Parmesan, garlic, and oregano in a large bowl.

   Ingredients used: 1.0 gr Dried Oregano, 8.0 gr Garlic, 180.0 gr Mozzarella, 40.0 gr Parmesan Cheese, 250.0 gr Ricotta Cheese

   Cookware: mixing bowl

4. Step 4

   Transfer the roasted cauliflower to the bowl with the cheese mixture and let it cool slightly before folding everything together.

   Timer: 10 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Dust the work surface and baking sheets with the flour. Divide the pizza dough into four equal pieces and roll each into a circle about 20 cm wide.

   Ingredients used: 500.0 gr Pizza Dough, 16.0 gr Wheat Flour

   Cookware: baking sheet, rolling pin

6. Step 6

   Divide the tomato sauce among one half of each dough circle, leaving a 2 cm border. Top evenly with the cauliflower-cheese filling, fold over the uncovered dough, and firmly crimp the edges closed.

   Ingredients used: 180.0 ml Tomato Sauce

   Cookware: baking sheet

7. Step 7

   Brush the tops with the beaten egg and cut two small steam vents in each calzone.

   Ingredients used: 1.0 piece Egg

   Cookware: baking sheet, Chef Knife, pastry brush

8. Step 8

   Bake at 220°C until the calzones are puffed and deep golden brown.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Rest the calzones before serving.

   Timer: 5 min (fixed)

   Cookware: baking sheet