Calzones

"These little pizza pockets are a meal that the whole family can make to their own tastes. They're also great when you need food on the run and you could make tiny ones for snacks or party treats."
 
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Ready In:
1hr
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Start by making the bread.
  • Put the flour in a mixing bowl and make a well in the centre.
  • Grind some sea salt in the flour.
  • Separately, dissolve the yeast and sugar in the tepid water.
  • Pour the water mixture into the well and use a beater with dough hooks to mix until you have a ball of dough and all the water is absorbed.
  • At this point, I usually find my little hand mixer hasn't been able to mix all the flour into the dough so I pour out the loose flour bits onto the counter and use that as my base for kneading.
  • Otherwise, sprinkle a little extra flour on your counter.
  • Plop the dough onto the floured surface and knead for 4-5 minutes until you have a silky and elastic dough.
  • Put the dough in a bowl, cover with a tea towel, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour.
  • My experience has been that an oven (warmed by being turned on for just a minute and then switched off again) is the best place for rising dough.
  • Meanwhile, chop and mix all the ingredients for the filling.
  • When the dough comes out, after rising, preheat the oven to 350 F or 180 C.
  • Divide the dough into 8 pieces.
  • Roll into balls, using flour for dusting.
  • Then roll into little frisbee shapes just over 1/4-inch (0. 5 centimeter) thick.
  • Spread tomato sauce of the surface of the dough (just lightly, you don't need a lot), place a good spoonful of your filling into the middle of each along with some chunks of mozarella cheese and a bit of parmesan.
  • Add your herbs too.
  • Season with salt and pepper before brushing the edges with a little water and then folding the rounds in half, pushing their edges to seal.
  • Dust with flour, do the same with all the others and move to a flour-dusted baking tray.
  • Brush tops with olive oil.
  • Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking.
  • Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool.

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Reviews

  1. These are wonderful! I must admit however, that I never make the dough. I always buy the dough at my local bakery. This is easier, and makes it possible for me to serve this up to my family on a weeknight without too much muss and fuss!
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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