Mini calzone stuffed with cauliflower – ground pork ragù

Instructions mini calzone stuffed with cauliflower – ground pork ragù

• Cook cauliflower florets in a large pot full of salty boiling water for about 10 minutes then drain. I used orange cauliflower but any kind is just fine.
• Heat the pan, add 1 tablespoon of oil then add previously salted and peppered minced meat. The pan must be very hot so that the meat becomes crispy but not burned. Cook until the meat is well cooked and with a help of a wooden spoon separate big pieces. Turn off the heat then use a sieve to drain the meat from its fat. Throw away the fat and put the meat aside.
• Clean the pan with a piece of paper (no need to wash it with water). Put the pan back on medium – high heat, pour 1 tablespoon of olive oil, add finely chopped garlic and cumin seeds. Cook for 1 minute.
• Add sugar, let it caramelize for about 10 seconds then add meat and cauliflower. Divide cauliflower florets with a fork, add fish sauce or soy sauce and cook for a few minutes. Taste the stuffing and add salt and pepper if necessary.
• Put the stuffing aside to let it cool down. Remove your pizza dough from the fridge at least 10 minutes before making calzones.
• Roll out the pizza dough. With a glass with thin borders or a large cookie cutter crop little circles. Knead scraps of dough, roll out with a rolling pin and cut again until you use all the dough.
• Place about 1 tablespoon of filling and some of cheese on each disc. Fold it in half, pressing the edges together and crimping them to seal. If you prefer, you can seal them using a fork.
• Place mini calzones on a baking tray lined with baking paper. Brush with an egg and water mixture to give them some extra golden color.
• Preheat your oven to 180 °C and bake mini calzones for about 20 minutes. Serve warm or cold