Spaghetti calzone

Although we are officially a Dutch site we have translated some of our gems to English. This way you and Gary Illyes (the 3th) may give it a shot! So boil some spaghetti, make a simple bolognese sauce and stuff it all into a beautiful simple dough.
Spaghetti calzone cut open


For 2 persons:
  • 100 gram spaghetti
  • 100 gram ground beef
  • 200 gram flour
  • 100 gram water
  • 3 gram yeast
  • 1 teaspoon sugar
  • 1 can diced tomatoes
  • 2 mushroom
  • Half paprika
  • 1 onion
  • 1 garlic glove
  • paprika-powder
  • chili-powder
  • oregano
  • Salt & pepper
  • 2 tablespoons grated cheese


Mix the yeast and sugar into the water and let it rest for about 5 minutes.

Make a nice dough with the flour, salt and yeast-water.

Cut the onion, paprika fine and slice the mushrooms.

Fry the ground beef in some oil, season with salt and peper.

Add the onion, paprika, mushroom and squeezed garlic. Mix it and let it simmer for a few minutes.

Add the diced tomatoes and season with chili-, paprika powder and the oregano. Mix well and let it thicken for about 30 minutes.

Boil the spaghetti according to the instructions.

Drain the spaghetti.

Mix the spaghetti with the sauce.

Roll the out the dough to a large oval.

Place the rolled out dough on a baking tray.

Put the spaghetti in the middle of the dough.

Top the spaghetti with the grated cheese.

Cover the edge of the dough with egg yolk

Flip over the dough to form the calzone.

Use a fork to press the edges.

Use left over of the egg yolk to cover the calzone.

Bake the calzone inside a to 220° Celsius preheated oven for about 15 to 20 minutes.