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Marjoram Calzonette

For approx. 12 to 16 pieces



For the dough:

25g yeast

approx. 100 ml water

1 teaspoon sugar

200 g wheat flour and flour for rolling out

10g salt

another approx. 150 ml of water

For covering:

4 tablespoons olive oil

1 onion

100 ml tomato paste

1 teaspoon chopped herbs de Provence (marjoram, rosemary, thyme)

1/2 teaspoon sugar

3 tablespoons grated Parmesan


black pepper

1 egg


Mixer with kneading hook or mixer

small pan


Crumble the yeast into a bowl, mix with about 100 ml of lukewarm water and the sugar and add 100 g of flour. Mix everything well and let the pre-dough stand covered for about 30 minutes.

Then mix the remaining flour with the salt, make a hollow and place the pre-dough in it. Knead the flour into the pre-dough and gradually add another 150 ml of lukewarm water. Knead the dough until smooth and then cover and let it rise in a warm place for 1 1/2 to 2 hours until it has doubled in size.

Roll out the pizza dough on a floured work surface and cut out dough sheets using a round mold. Preheat the Bachkofen to 250 degrees Celsius, top and bottom heat or to 220 degrees Celsius for circulating air. Peel the onion and chop it finely.

Heat the olive oil in a small pan and sauté the onion until translucent. Briefly stew the tomato paste, herbs de Provence and sugar. Remove the pan from the heat and then mix in the Parmesan and season with salt and pepper.

Mix the egg and 2 tablespoons of water and brush the edges of the dough circles all around. Place a teaspoon of the paste on the lower half of each dough circle, fold the dough circles closed and press the edge firmly. Then place on a baking tray lined with baking paper and bake in the oven for about 10 minutes until golden brown.

Enjoy your meal and enjoy the marjoram calzonette.

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