I've begun making Calzone as one of my options for my son's packed lunch. I can batch bake them (baked with Baked Chocolate Oats this week), and then not have to flap around getting him something nutritious every morning.
I've been filling them with chorizo and mozzarella, but you could use any of your favourite pizza toppings. I may even try using a samosa style filling.
Makes 2 large or 4 small calzone
225g white bread flour
130ml water
30ml olive oil
1 tsp quick yeast
1 tsp salt
1/2 tsp sugar
1 ball of mozzarella, cubed
100g diced chorizo or ham
My calzone recipe comes from our Bread Machine book, given to us with our first bread machine 19 years ago, so mixes and kneads the dough on a bread machine dough cycle. But it can be done by hand.
Mix and knead the dough on a dough setting. Ours mixes/kneads for 10 minutes, rests for 10 minutes, kneads for another 5 minutes before resting again for a final 15 minutes.
Preheat the oven to 220C.
When the dough cycle has finished, tip the bread dough out on to a lightly floured surface. Knock it back and divide into 2 or 4 equal sized pieces. Roll each piece of dough into a flat circle. This is easier than it sounds, as I find yeasted dough springs back. My solution is to roll the all circles out then go back to the first one and roll/stretch them back out again before filling, and then on to the next.
Divide the filling between the dough circles, placing it on one half of of the circle, and leaving a 1.5cm border at the edge.
Dampen the border with water. Fold the circle in half over the filling and twist or crimp the edges to seal.
Place on a lined baking sheet, brush with olive oil, and bake for 20 minutes until golden and well risen.
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