Calzone with Vegetables and Mozzarella

For the calzone with vegetable filling, first prepare the dough, as it should rest for another 30 minutes. Heat the water and milk, dissolve the salt in the warm liquid.

Put the flour on the work surface, make a well and crumble the yeast in it. Now add the water and milk mixture little by little to make a smooth dough, finally add the olive oil.

Let the dough rest for 30 minutes. In the meantime you can prepare the vegetables. Clean the mushrooms – do not wash them – and cut them into quarters.

Rinse the oregano and parsley, pat dry, remove the leaves from the stems and chop. Peel the onion, cut into rough cubes.

Rinse the peppers, remove the core and also cut into cubes or small strips. Wash the cocktail tomatoes, put 2 – 3 aside for decoration, cut 3 times horizontally.

Wash the chili, divide, remove the core and cut into very fine strips. Peel the turnip as well and cut into cubes. Grate some zest from the hot washed lemon.

Peel the garlic clove and press it. Melt the butter in a pan, sauté the onion, garlic, chili and mushrooms, then add the vegetables except the tomatoes.

Pour some water if necessary and add the soup seasoning. Let everything stew for about 5 minutes again, the liquid should have evaporated completely.

Remove the pan from the heat

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