You can stuff these Italian pizza pockets with anything you please, and they're especially great for last night's leftovers.
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Calzone with pepperoni
Calzone is an Italian filled pastry, similar to a folded pizza, that originated in Naples.
- 45 mins cooking
- Serves 4
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Ingredients
Calzone with pepperoni
- 1/3 cup (85g) bottled tomato pasta sauce (passata)
- 200 gram bocconcini cheese, chopped coarsely
- 50 gram thinly sliced pepperoni
- 6 marinated artichoke hearts (75g), drained, halved
- 4 slice bottled roasted red capsicum (170g), sliced thickly
- 1/4 cup (30g) seeded black olives
- 1/4 cup coarsely chopped fresh basil
- 1 teaspoon olive oil
- 2 1/2 cup (375g) `00' flour, bread flour or plain (all-purpose) flour
- 2 teaspoon (7g) dried yeast
- 2 teaspoon caster (superfine) sugar
- 2 teaspoon fine table salt
- 2 tablespoon olive oil
- 1 cup (250ml) warm water, approximately
Method
Calzone with pepperoni
- 1Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix into a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
- 2Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
- 3Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round.
- 4Spread one half of both bases with sauce. Top with cheese, pepperoni, artichoke, capsicum, olives and basil; season. Brush edges with a little water; fold dough over filling, press edges to seal. Place calzones on trays; brush with oil.
- 5Bake about 15 minutes or until calzones are browned and crisp.
