CALZONE RECIPE

This recipe will teach you how to make Calzone. It is a quick and easy recipe to make. When I make my Calzone I usually do a double batch other wise they don't last long with my family. I make some Calzone a bit smaller to as they are good for school lunches.

Calzone Ingredients

Basic Bread Recipe:
sea salt
2 Tbs sugar
1 oz fresh yeast
1 pint tepid water
2 lb strong bread flour
extra flour for dusting

Filling:
sea salt
drizzle olive oil
drizzle herb vinegar
2 slices parma ham
1 handful black olives
2 fresh plum tomatoes
1 ball mozzarella ripped
drizzle extra virgin olive oil
2 oz montgomery cheddar
handful parmesan shavings
1 bunch basil leaves ripped
freshly ground black pepper
1 handful sun dried tomatoes
2 zucchini sliced and char grilled
2 artichoke hearts char grilled and sliced

Calzone Method

For the bread put the flour into a large mixing bowl and make a large well in the centre. Pour half the water into the well then add your yeast, sugar and salt and stir with a fork. Slowly but confidently bring in the flour from the outside of the well. Continue to bring the flour into the centre until you get a sticky consistency then add the remaining water. Continue to mix until it's sticky again then you can be more aggressive bringing in all the flour making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. Certain flours need a little more or less water so feel free to adjust. Kneading, this is where you get stuck in. With a bit of elbow grease simply push, fold, slap, and roll the dough around over and over for 4 or 5 minutes until you have a silky and elastic dough. First flour the top of your dough. Put it in a bowl and cover with plastic wrap and allow it to rise in a warm moist draught free place until doubled in size. This rising will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.

Preheat the oven to 350 degrees. Chop and mix all the ingredients for the filling and season well. Divide the dough into 8 pieces. Roll into balls using flour for dusting. Then roll into little frisbee shapes just over 1/4 inch thick. Place a good spoonful of your filling into the middle of each and brush the edges with a little water then fold the rounds in half pushing their edges to seal. Some people prefer to use a fork to do this but I just pinch them with my fingers. Dust with flour and do the same with all the others and move to a flour dusted baking tray. Allow to sit for 5 minutes then score the top of the bread to allow your filling to bubble over when cooking. Bake the Calzone in your preheated oven for 20 minutes until golden and allow to cool. Calzone are always good for picnics.

Enjoy your freshly made Calzone!