Calzone RecipeOrigin: Italy Period: Traditional |
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This is a classic Italian dish that is, effectively, a pizza in reverse, with the dough on the outside and the topping in the middle. Ingredients:
1 bread dough pizza base 
Calzone Preparation:Method:Turn the dough on to a lightly-floured work surface and roll into a round about 23cm in diameter. Brush all the way around the edge of the dough with the beaten egg then spread the tomato purée over the semicircle of dough nearest to you. Scatter the salami, Mortadella ham and chopped tomato over the top as evenly as you can. Dot the Ricotta cheese on top then sprinkle the oregano and spring onions over everything. Season liberally then carefully lift the uncovered half of the dough and fold over the filling so that it's completely encased in dough. Press and crimp the edges together to prevent the filling from falling out. Carefully transfer to a lightly-greased baking sheet (easiest done with a pair of spatulas). Brush the surface with some of the remaining beaten egg to form a glaze then pierce a hole in to top so that steam can escape. Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the entire surface of the calzone is golden. Serve immediately. |
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