Ham Hock and Sauerkraut Calzone
Calzone is one of the most well-known stuffed pizzas in Italian cuisine, made with a variety of fillings. This ham hock and sauerkraut version brings the characteristic flavors of Hungarian cuisine in a crispy, golden-brown dough. The rich, salty flavor of smoked ham hock harmonizes perfectly with the slight acidity of the sauerkraut, while the cheeses add a creamy texture to the filling. If you like Hungarian dishes, be sure to try this calzone! Tip: For a more intense flavor, you can add a little smoked paprika to the filling.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 400°F (200°C). If using store-bought pizza dough, let it rest at room temperature for 10 minutes to make it easier to roll out.
2
On a lightly floured surface, roll out the pizza dough to a thickness of about 3-4 mm. Shape it into a large circle, then cut it into two equal halves.
3
Finely chop the onion and sauté it in olive oil over medium heat until translucent.
4
Add the minced garlic and ground caraway seed, then sauté for another minute.
5
Dice the smoked ham hock into small cubes and add it to the onion mixture.
6
Rinse the sauerkraut under cold water, then drain it well and add it to the ham hock mixture. Season with salt and pepper, then sauté for 3-4 minutes.
7
Grate the mozzarella and mix it with the Parmesan cheese, then add it to the ham hock and sauerkraut mixture.
8
Place the filling on one half of each dough circle, then fold the other half over it. Use a fork to press down the edges to seal the calzone tightly.
9
In a small bowl, whisk the egg and brush it over the top of the calzone to give it a beautiful golden-brown color.
10
Place the calzone on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
11
After baking, let it cool slightly, then drizzle with a little olive oil and serve warm.
