Lecsó Calzone
Lecsó is one of the most well-known dishes in Hungarian cuisine, perfectly suited to the crispy dough of calzone. This recipe combines classic Italian stuffed pizza with Hungarian Lecsó, made with smoked sausage and fresh vegetables. A hearty, flavorful, and unique dish that is worth trying.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large mixing bowl, add the salt, and mix. This ensures the dough has a consistent texture.
2
Dissolve the yeast in the lukewarm water, then add it to the flour. Pour in the olive oil, and start to knead the dough.
3
Knead the dough until it is smooth and elastic. If it is sticky, add a little flour, but not too much, as it can dry out the dough.
4
In a lightly oiled bowl, cover and let rise for about 1 hour, or until doubled in size.
5
Finely chop the onion, slice the bell peppers into strips, dice the tomatoes, and thinly slice the sausage.
6
In a skillet, sauté the onion in a little olive oil until translucent, then add the bell peppers and sauté together for a few minutes.
7
Add the tomatoes, crushed garlic, and smoked paprika, then cook over medium heat until the vegetables are softened.
8
Add the sausage to the lecsó base and cook for another 5 minutes to allow the flavors to meld. Let the finished lecsó cool slightly.
9
On a floured surface, knead the risen dough, then divide it into 4 equal parts and roll each into a circle.
10
Thinly spread half of each dough circle with the lecsó filling, being careful to leave the edges free.
11
Sprinkle the grated mozzarella over the tomato mixture.
12
Fold the dough in half, press the edges together, then use a fork to seal them well to prevent them from opening during baking.
13
Place the calzones on a baking sheet lined with parchment paper, then brush with beaten egg to give them a beautiful golden brown color.
14
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.
15
Let the finished calzones rest for a few minutes, then serve warm.
