I have heard the word calzone being thrown around so many times that I have never bothered making it.
I bought a big calzone mould way way back in the day, but it is just hidden away somewhere in the pantry.
I was reading Mary Berry’s cookbook and came across a recipe for calzone and I was intrigued.
The dough part was the easy part, thanks to the bread making machine. It did all the hard work for me and the dough rose so beautifully.
The hard part was trying to get the filling to stay inside the dough, the first one got snagged and then with the extra dough left over, I cut out rounds and stuck them all over the outside of the calzone.
The only problem my parents had was the olives. They hate olives, yet I love olives. I am not sure where I got my love for olives from.
Ingredients for the dough:
- 3 ½ x cups bread flour.
- 7g x active yeast.
- 3 x tbsp. olive oil.
- 1 ¼ x cup luke warm water.
Method for the dough:
- Add everything to the bread machine and set on the dough setting.
Ingredients for the filling:
- 3 x tbsp. olive oil.
- 2 x onions, finely chopped.
- 1 x tsp balsamic vinegar.
- 3 x green peppers, finely chopped.
- 1 x can tomatoe and onion mix.
- ¼ x cup tomato paste.
- 30g x olives, finely chopped.
- 175g x cheddar cheese, grated.
- 250g x mushrooms, sliced.
- Salt and pepper to season.
Method:
- Heat the oil in a pan.
- Add the onions, peppers and mushrooms and saute till the peppers are soft.
- Add the tomatoe and onion mix and cook till the tomatoes are soft and mushy.
- Add the vinegar and tomatoe paste.
- Give it a good stir and cook till all the water has evaporated.
- Allow to cool completely.
To make this calzone.
- Roll out the dough to fit into the calzone mould.
- Fill half of the pastry with the filling.
- Top with olives and grated cheese.
- Brush the edges with some water.
- Flip the other half over and press down to seal.
- Place on a greased baking tray.
- Brush with milk and pop into a preheated oven.
- Bake at 180 degrees for 30 – 40 minutes or until the pastry is golden brown.