Calzone handfuls
Ideal for school lunches
20
Serves
15 mins
Prep Time
45 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
These inside-out pizzas are perfect for school lunches, picnics or trips to the seaside, and if you make them really tiny and fill them with exotic flavours you could use them as an entrée for a grown-up party too. You can also experiment with different stuffings – we love blue cheese, rocket and lemon zest.
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Ingredients
Filling
200g Quality Mark beef mince
2 slices of bacon
finely chopped
1 onion
finely chopped
4 Tbsp tomato paste
1/2 cup tomato puree
1 tsp dried basil leaves
1 tsp dried oregano
2 Tbsp finely chopped chives
1 cup grated Mozzarella cheese
2 Tbsp Parmesan cheese
Dough
1 packet dried baker's yeast
1 Tbsp white sugar
1/2 cup lukewarm water
1 tsp salt
3 cups High grade flour
1 tsp dried basil leaves
1 tsp dried oregano
Method
To Make Dough
To Make Filling
To Make Calzone
1
Make dough first so it has time to rise.
2
If you have a breadmaker this is even easier.
3
By hand, simply mix yeast, sugar and water.
4
Set aside for around 10–15 minutes for yeast to start working.
5
The liquid should be frothy.
6
Add flour, salt, a few hearty grinds of pepper and herbs if using.
7
Mix well and add more warm water to flour, stirring with your fingers (or a knife) until dough mixture forms a large ball.
8
Knead dough gently until it has a lovely sheen and is elastic.
9
Drizzle a little oil over the dough and throughout the bowl to stop it sticking.
10
Cover with a tea towel or cling film and set aside in a warm place to rise for at least 30 minutes.
Nutrition Information per Serving (63g)
Per calzone
Energy
506kJ (121 kcal)
Protein
7.8g
Total Fat
2.4g
Saturated Fat
1.2g
Carbs
16.5g
Dietary Fibre
g
Sodium
244mg
Iron
1.1mg
Zinc
1mg
Vitamin B12
0.3µg
