Quick & Easy

Ricotta and herb calzones

Ricotta and herb calzones



1.Place flour, yeast and salt in large bowl; gradually stir in oil and the water, mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic.
2.Put dough into large oiled bowl, turning dough once to coat in oil. Cover; stand in warm place about 1 hour or until dough doubles in size.
3.Meanwhile, place tomatoes in small heatproof bowl, cover with boiling water; stand 20 minutes, drain. Chop tomatoes coarsely.
4.Cook garlic, chilli and capsicum in medium heated, lightly oiled frying pan for 5 minutes or until capsicum has softened. Remove from heat; stir in tomato. Cool to room temperature. Combine capsicum mixture in medium bowl with cheeses and herbs.
5.Preheat oven to 240°C (220°C fan-forced). Lightly oil two oven trays.
6.Turn dough onto floured surface; knead until smooth. Divide dough into quarters; using rolling pin, flatten dough and roll each quarter out to an 18cm round.
7.Place a quarter of the cheese mixture in centre of dough; brush edge of dough with a little of the egg white; fold over to enclose filling, press edge to seal. Repeat with remaining dough, cheese mixture and egg white.
8.Place calzones onto trays; brush with egg white and sprinkle with a little extra salt, if you like. Cut two slits in top of each calzone. Bake calzone about 15 minutes or until browned lightly.

Calzones are folded pizzas or pizza turnovers filled with good things – one of the best foods ever invented for a picnic, a party or eating on the go.


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