Recipe for: Calzone with Oscypek Cheese, Asparagus, and Rhubarb Jam - photo 1
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Recipe for: Calzone with Oscypek Cheese, Asparagus, and Rhubarb Jam

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~68.04 PLN * - (0)
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Description

Calzone with oscypek cheese, asparagus, and rhubarb jam is a seasonal, aromatic dish that combines Italian pizza folding techniques with Polish flavors: smoked oscypek, young green asparagus, and slightly tart rhubarb jam. The yeast dough is soft and slightly crispy after baking, the interior is creamy and stretchy from the oscypek, while the sweet-and-sour jam adds contrast. Perfect as a main course for spring lunches and dinners in a "winter warming" style — serve with green sorrel or fresh arugula for freshness. Visually, the calzone looks rustic: a golden-brown crust, visible cracks, and when cut, aromatic cheese and a bit of jam ooze out.

Ingredients Used

Ingredients (19)

Servings:
4
  • Wheat flour 600 g
  • Water 360 ml
  • Fresh yeast 30 g
  • Sugar 170 g
  • Rapeseed oil 30 g
  • Chicken egg 1 szt. (~60 g)
  • Oscypek 4 szt. (~400 g)
  • Asparagus 400 g
  • Rhubarb 300 g
  • 18% cream 100 ml
  • Onion 0.7 szt. (~100 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 20 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper 4 szczypty (~2 g)
  • Oregano 2 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Sorrel 30 g
💰 Szacowany koszt dania: ~68.04 PLN (17.01 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the yeast starter: in a small bowl, crumble fresh yeast (30 g), add 40 ml of lukewarm water (about 35°C) and 10 g of sugar. Mix with a fork until the yeast dissolves. Set aside in a warm place for 8-10 minutes; the mixture should become frothy and slightly increase in volume.

Ingredients: Fresh yeast, Water, Sugar
Use a glass or plastic bowl. If no foam appears after 10 minutes, the yeast may be inactive — start again with a different package. The water should be warm, not hot (test on your wrist).
2

In a large bowl (or mixer bowl), sift 600 g of wheat flour and mix with 12 g of salt. Make a well in the center. Pour in the active starter, the remaining lukewarm water (320 ml), and 30 g of rapeseed oil. Start mixing with a wooden spoon or a hook in the mixer on low speed, gathering the flour from the sides to the center.

Ingredients: Wheat flour, Salt, Water, Rapeseed oil, Fresh yeast
If you don't have a mixer, use a wooden spoon and then your hands for kneading. The best bowl has a capacity of at least 3 l. Do not add salt directly to the starter — add it to the flour.
3

Knead the dough for 8-10 minutes by hand on a floured surface or for 6-7 minutes with a mixer on medium speed. The dough should be smooth, elastic, and slightly sticky, but not stick to your hands. If it is too sticky, add a maximum of 1-2 tablespoons of flour.

Ingredients: Wheat flour
Use a mixer with a dough hook or dust your hands with flour. Do not knead for too long — over-kneading will make the dough tough. Test: stretch a piece of dough — it should form a thin membrane (gluten window).
4

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a cloth, and set aside in a warm place for 50-60 minutes, until it doubles in size. The dough is ready when a dent made with your finger slowly springs back.

Ingredients: Rapeseed oil, Wheat flour
The best place is a turned-off oven with the light on (and then turned off) or a countertop near a heater. Do not leave the dough in a draft.

Rhubarb jam

5

Prepare the jam: wash and cut 300 g of rhubarb into 1-2 cm pieces. In a medium pot, combine the rhubarb with 160 g of sugar (part of the previously measured sugar), add the zest and juice of 1 lemon (the whole lemon), and optionally 30 g of honey if you want a milder flavor. Cook over medium heat for 12-15 minutes, stirring every 2-3 minutes, until the rhubarb breaks down and the mixture thickens. If you want a smooth jam, strain it through a sieve or briefly blend it with a blender.

Ingredients: Rhubarb, Sugar, Lemon, Honey
Use a wide pot with a thick bottom to prevent burning. The jam will thicken as it cools — assess the thickness after 2 minutes of cooling on a spoon.

Filling and preparation of ingredients

6

Prepare the asparagus: snap off the tough ends and cut into 3-4 cm pieces or leave the delicate spears whole. In a pan, heat 20 g of butter, add 100 g of chopped onion and sauté for 3-4 minutes until it becomes translucent. Add 10 g of minced garlic and sauté for 30 seconds. Toss in the asparagus and sauté for 2-3 minutes — they should be tender yet still slightly crisp. Season with 2 g of pepper and a pinch of salt.

Ingredients: Butter, Onion, Garlic, asparagus, Black pepper, Salt
The best pan is 24-28 cm in diameter. Do not fry the asparagus for too long — they will lose their fresh color and become mushy. If the asparagus is very thin, reduce the frying time to 1-2 minutes.
7

Prepare oscypek: grate or cut 400 g of oscypek into thin slices/pieces. In a bowl, mix the oscypek with 100 g of 18% sour cream and 2 g of oregano — a creamy mixture should form. Taste and season with a pinch of salt only if necessary (oscypek is already salty).

Ingredients: Oscypek, 18% cream, Oregano
Use a grater with large holes or a sharp knife. Ingredient temperature: if the oscypek is very hard, grate it quickly before use to spread it better.

Filling and assembly

8

Divide the risen dough into 4 equal parts. On a floured countertop, roll out each portion into a circle with a diameter of 22-24 cm, thickness about 3-4 mm. On half of the circle, spread a tablespoon (about 25 g) of cooled rhubarb jam, then add a layer of creamy oscypek cheese (about 100 g per calzone) and some sautéed asparagus. Leave a 1.5-2 cm edge free.

Ingredients: Wheat flour, Rhubarb, Oscypek, asparagus, Honey
Use a rolling pin and flour for dusting. Do not add the filling too high — the calzone must be able to be sealed tightly. Additionally, you can add a teaspoon of honey to the jam for a sweeter contrast.
9

Fold the dough in half, pressing the edges with your fingers, then roll the edge to create a nice seam. You can use a fork to make a decorative pattern and further seal the edges. Place the calzone on a baking sheet lined with parchment paper. Repeat with the remaining portions.

Ingredients: Wheat flour
Use damp fingers to better seal the edges. If the dough cracks when folding, wait 10 minutes for the gluten to relax and roll it out thinner.

Baking

10

Preheat the oven to 230°C (top and bottom heat) with an empty baking tray inside if you want a better crust. Brush each calzone with beaten egg (60 g) and make a small slit on top to allow steam to escape. Bake for 12-15 minutes until the crust is golden brown and crispy. If using a pizza stone, bake for 8-12 minutes depending on the oven's power.

The best baking tray is one with a thick bottom; the oven should be well preheated. Watch the calzone after 10 minutes — every oven works differently. The incision will prevent the filling from bursting.

Serving

11

Remove the calzone from the oven and let it rest for 3-4 minutes so the filling is not too runny. Serve warm, drizzled with a bit of rhubarb jam on the edge for a flavor contrast and garnished with sorrel leaves (30 g) if using.

Ingredients: Rhubarb, sorrel
Use a wooden spatula to remove from the oven. Cutting immediately after baking will cause hot cheese to ooze out — wait a few minutes.

Fun Fact

💡

Italian calzone is traditionally filled similarly to pizza, but its shape (a closed pocket) makes it easier to carry and eat on the street. The combination of smoked oscypek cheese with rhubarb is a Polish-Italian twist — similar sweet-sour and smoky contrasts are popular in highlander cuisine.

Best for

rodzinny obiad wiosenny kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve warm, cut in half, with fresh sorrel or arugula to balance the richness. A slightly acidic white wine or herbal tea with a hint of sourness pairs well. It can be served with a small bowl of extra jam for dipping.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat, preheat the oven to 180°C and heat for 8-10 minutes — this will help restore the crispiness of the crust; the microwave will make the pastry soft and rubbery.

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