Calzone

I made ham and mozzarella calzone last night – what a success, why have I never made calzone before?

I started with a basic pizza dough recipe:

350g strong white bread flour

1/2 teaspoon salt

2 teaspoons easy blend yeast

300ml warm water

2 tablespoons olive oil.

This was all put in the kenwood and the dough hook did its work until I had a smooth and elastic dough.  The bowl was covered with cling film and put in the airing cupboard.

For the filing:

One tub of soft cheese in to which was added a handful of chopped basil, salt and pepper, grated parmesan and 2 eggs.

This was mixed in to a paste.

I then chopped some ham and lots of mozzarella.

Once the dough had had an hour in the airing cupboard I fetched it out, put the dough on a floured surface and gave it a quick knock-back and knead by hand.

I then divided the dough in to four, each piece was rolled in to a circle (ish).    Each circle of dough was spread with the soft cheese mixture, then lots of ham and mozzarella added, fold over (think pasty shape) and the edges sealed to stop the filling leaking.    Make a small hole in the top of each calzone (to let steam escape) and bake at 220 for 15 minutes.

Photos:

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These were really delicious and are very versatile, any topping that you would put on a pizza you could use as a filling for a calzone.    OH and small person enjoyed them too.

They were huge so we have plenty left for lunches for me and OH on Monday and Tuesday!

I hope you are all having a lovely weekend.

Until tomorrow…

www.natural-alchemy.co.uk

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