Anastasia Lammer (@ANAUNDNINA) cannot remember a time that she did not have a passion for cooking. For her, good food is about as important as breathing. When Anastasia is not at the stove, she is either entertaining the guests of her Supper Club or posting recipes and new discoveries in her blog ANA + NINA.
This goes in
6 tablespoons sugo
250 g planted.chicken Nature
2 tablespoons curry powder
½ teaspoon cayenne pepper
1 teaspoon salt
200 g grated mozzarella
1 bunch basil
550 g wholemeal pizza dough
Preheat oven to 220°C. Line a baking sheet with baking parchment.
For the filling, mix the sugo, planted.chicken, curry powder, cayenne pepper and salt in a bowl.
Roll out the pizza dough into a thin, 45 cm x 45 cm square and divide into four smaller squares.
Place one quarter of the filling in the middle of each dough square and cover with mozzarella.
Fold each square carefully in the middle, moisten the edges with water and press them together along their entire length. Repeat this process with the remaining dough.
Place the individual calzoni on the prepared baking sheet. Brush with oil and sprinkle with salt. Use kitchen scissors or a sharp knife to cut 2 to 3 slits in each surface to allow the steam to escape.
Bake for 25-30 minutes until the surfaces are golden yellow and the filling bubbles. After about half the time, brush with more oil. Allow to cool for 5 minutes before cutting.