for 4 people

Dough

500 g	light spelt flour
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

Shape

a little

light spelt flour

Filling

150 g	soft goats' cheese (Chavroux)
40 g	dried cranberries, coarsely chopped
4	sage leaves, finely chopped
1	garlic clove, squeezed
300 g	squash (e.g. Hokkaido), cut into approx. 1 cm cubes
¼ tsp	chilli flakes
¼ tsp	salt
a little	light spelt flour, to dust
a little	water
12	sage leaves

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Shape

Divide the dough in half, shape into balls, flatten a little. On a lightly floured surface, roll the dough into circles (approx. 30 cm in diameter), transfer to a tray lined with baking paper.

Filling

In a bowl, mix the cheese with all the other ingredients up to and including the squash, season. Spread the filling over half of each dough circle, leaving a border of approx. 1 cm. Fold the other half over the filling, press the edges down firmly with a fork. Brush the calzones with a little water, top with the sage leaves, dust the calzones with a little flour.

Bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, cut in half, serve.

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