Italian calzones are a variation on pizza. The dough is folded around the filling, fully enclosing it. They are great as a party food, or for picnics or BBQ’s.
- ¾ cup warm water
- 1-7g sachet dried yeast
- Pinch of salt
- Pinch of sugar
- 2 cups plain flour
- 2 tablespoons olive oil
Using a fork, whisk water, yeast, salt and sugar in a jug.
Cover and stand for 5 mins, or until bubbles appear on surface.
Sift flour into a large bowl.
Add yeast mixture and oil.
Mix well to form soft dough.
Turn dough onto a lightly floured surface.
Knead for 8 minutes.
- Pesto – use according to taste
- 2 tomatoes thinly sliced
- ½ can artichokes
- 2-4 small bocconcini thinly sliced
- ½ jar sliced kalamata olives
- 2 tablespoons parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- Salt and cracked black pepper
- Parmesan cheese extra
Preheat oven to 220°C
Cut pizza dough into four equal portions.
Roll each out to 10cm round.
Spread with pesto.
Arrange tomatoes, artichokes, olives and bocconcini over half of the pizza dough.
Sprinkle with parmesan cheese.
Fold over and press edges together so that the filling is enclosed.
Place onto a greased baking tray.
Combine olive oil and garlic and brush over the pizza dough.
Sprinkle with salt, pepper and extra parmesan cheese.
Bake for 15 mins or until golden & crisp.