Calzones
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Italian calzones are a variation on pizza. The dough is folded around the filling, fully enclosing it. They are great as a party food, or for picnics or BBQ’s.
Pizza Dough
Ingredients
- ¾ cup warm water
- 1-7g sachet dried yeast
- Pinch of salt
- Pinch of sugar
- 2 cups plain flour
- 2 tablespoons olive oil
Method
- Using a fork, whisk water, yeast, salt and sugar in a jug.
- Cover and stand for 5 mins, or until bubbles appear on surface.
- Sift flour into a large bowl.
- Add yeast mixture and oil.
- Mix well to form soft dough.
- Turn dough onto a lightly floured surface.
- Knead for 8 minutes.
Filling
Ingredients
- Pesto – use according to taste
- 2 tomatoes thinly sliced
- ½ can artichokes
- 2-4 small bocconcini thinly sliced
- ½ jar sliced kalamata olives
- 2 tablespoons parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- Salt and cracked black pepper
- Parmesan cheese extra
Method
- Preheat oven to 220°C
- Cut pizza dough into four equal portions.
- Roll each out to 10cm round.
- Spread with pesto.
- Arrange tomatoes, artichokes, olives and bocconcini over half of the pizza dough.
- Sprinkle with parmesan cheese.
- Fold over and press edges together so that the filling is enclosed.
- Place onto a greased baking tray.
- Combine olive oil and garlic and brush over the pizza dough.
- Sprinkle with salt, pepper and extra parmesan cheese.
- Bake for 15 mins or until golden & crisp.
Serves 4
