Calzone handfuls

Ideal for school lunches

Serves

Prep Time

15 mins

Cook Time

45 mins

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.

Sue Hamilton and Dana Alexander

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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

Make dough first so it has time to rise.

If you have a breadmaker this is even easier.

By hand, simply mix yeast, sugar and water.

Set aside for around 10–15 minutes for yeast to start working.

The liquid should be frothy.

Add flour, salt, a few hearty grinds of pepper and herbs if using.

Mix well and add more warm water to flour, stirring with your fingers (or a knife) until dough mixture forms a large ball.

Knead dough gently until it has a lovely sheen and is elastic.

Drizzle a little oil over the dough and throughout the bowl to stop it sticking.

Cover with a tea towel or cling film and set aside in a warm place to rise for at least 30 minutes.

To Make Filling

For the filling, fry bacon and onion until bacon is just crispy, then add minced beef and brown well.

Add tomato paste, purée, basil, oregano and chives if using and simmer gently for 10–15 minutes. Remove from heat.

To Make Calzone

To make calzone, take a small piece of dough and flatten into a small circle shape with your hands.

Spoon a measure of beef and tomato mixture on one side of circle, leaving an edge.

Top with a tablespoon of mozzarella (and a sprinkle of Parmesan, if desired). Fold the empty side over and pinch edges together. You should have a half moon shape. Repeat until finished.

Place on a lined baking tray. Brush calzone with olive oil and bake for 10 minutes or until they are golden and crispy.