Calzone

[caption id="attachment_941" align="aligncenter" width="500"] Mini Buffet-style Calzone[/caption]

Ingredients: 

For the dough: (makes 4)

• 7.5g dried yeast


• 1 tablespoon olive oil


• 1 teaspoon sugar


• 1 teaspoon salt


• 300g flour

For the filling:

For you to decide. Some vehemently 'authentic' recipe authors insist that there should be ricotta cheese and absolutely no tomato sauce, some say no to certain cheeses etc. Calzone is often described as a 'folded over pizza' so I went with some favourite pizza ingredients, authenticity be damned!

• 1 large chicken breast (diced)


• 100g smoked lardons (or diced, streaky bacon)


• 1 ball of mozzarella


• 30g tomato paste


• Dash of red wine, seasoning, ground garlic, herbs

Glaze:

• 1 beaten egg

Prep time: 2 hours

Cook time: approx 25 mins at 220 C

Instructions: 

Dough:

• Put aroung 100ml of warm water in a jug or bowl


• Sprinkle in the yeast, sugar and salt


• Place somewhere warm until it begins to bubble.


• Measure out the flour, drizzle in the olive oil and rub together


• When the yeast mixture is bubbling, pour into a well in the middle of the flour and mix.


• Work the mixture, adding more warm water as necessary to form a dough.


• Knead for appox 10 mins until smooth.


• Place back in the bowl, cover with a cloth and leave to rise for approx 1 hour, until doubled in size.


• Punch down the dough, cut into 4 equal portions and roll until a few milimetres thin.

 

Filling:

• Blend togehter the wine, tomato paste, garlic, herbs and seasoning.


• Smear over rolled-out dough


• Jumble together the meat and cheese and distribute them evenly between the calzones


• Fold each one in half and firmly 'crimp' the edges (I usually fold them over just slightly and press down so the edge is not too thick)


• Glaze with beaten egg


• Place in hot oven for approx 25 mins

Allow to cool before serving.  No need for a side dish -  a meal in one! Great for movie night on the sofa, or in mini-format for buffets.