Sunday mornings taste this good: The ultimate breakfast calzone
gg Pancetta (Italian bacon)
Ingredients · Servings 8
- 100 g Pancetta
- 2 shallots
- 2 spring onions
- 200g Fresh cream
- 1 tbsp lemon juice
- Salt
- Pfeffer
- 5 Bio-No
- 2 tablespoons whipped cream
- Salt
- Pfeffer
- 1 The Butter
- 1 red bell pepper
- 1 ball of buffalo mozzarella
- 4 Kirschtomate
- 2 sprigs of basil
- 1 yeast dough
- Flour
Method · 35 min
- For the bacon dip, finely dice the pancetta and shallots. Heat a pan without oil and fry the pancetta over medium heat for about 5 minutes until crispy. Add the shallots and fry for another 2 minutes. Drain the pancetta and shallot mixture on paper towels. Trim and wash the spring onions, then thinly slice the white and light green parts. Combine the spring onions, crème fraîche, lemon juice, and bacon and shallot mixture in a bowl. Season with salt and pepper.
- For the calzone, separate one egg. Set the yolk aside. Lightly whisk the egg white with the remaining four eggs, cream, salt, and pepper. Heat butter in a pan. Cook the egg mixture over medium heat for about 15 seconds until set, then stir and cook for about 2 minutes. Set aside. Clean and wash the bell pepper and cut it into thin rings. Drain the mozzarella and cut it into eight equally thick slices. Wash the tomatoes, pat them dry, and halve them. Pick the basil leaves.
- Roll out the yeast dough on a lightly floured work surface with a rolling pin (to approx. 48 x 24 cm) and cut into 8 squares (approx. 12 x 12 cm each).
- Place half of each square of dough diagonally across the top of the dough and top with 1 slice of mozzarella, 1 tablespoon of scrambled egg, ½ a cherry tomato, ⅛ of the bell pepper rings, and 2 basil leaves. Fold the free edge of the dough over the filling to form a triangle and press the edges together with a fork. Place the calzone on a baking sheet lined with parchment paper. Whisk the egg yolk with a little water and brush the dough with the mixture. Bake in a preheated oven at 180°C (160°C fan) on the second rack from the bottom for about 20 minutes. Sprinkle the calzone with the remaining basil leaves. Serve with bacon dip.
Bio-Owner (Class M)
El El Butter (at 10 g)
Balls of buffalo mozzarella (approx. 125 g each)
Yeast dough (approx. 450 g each, refrigerated section)
Flour (for processing)
