A Calzone is a folded pizza made with bread dough. This adaptation uses a short pastry dough, so the result is more flaky, light and crispy. It has a vegetarian filling based on traditional pizza ingredients.
The recipe was adapted from this book...
Page 47...
You can follow the instruction here but the is another set at he bottom of the page...
The Calzone are glazed with milk before baking....
This gives them a golden brown colour...
The finished Calzone. Leave them to cool before cutting so the cheese and vegetables set a little...
Packed with healthy ingredients, fresh, tasty, and easy. Perfect for a packed lunch.
Try them at home!
Recipe:
Pastry Calzone. (alternative to Quiche practical with pre-made pastry). Makes 2 .
Ingredients:
1 portion pastry dough (made with 150g flour).
Olive oil (for frying).
½ red onion.
1 small courgette.
1 large tomato.
40g mozzarella cheese.
1 tablespoon mixed herbs
Salt & pepper
Milk to glaze.
Method:
1. Pre-heat the oven to 220’C
2. Finely slice the onion and courgette.
3. Chop up or mash the tomato.
4. Saute the onion and courgette in a frying pan for about 4 minutes.
5. Remove from the heat.
6. Add the tomato, cheese, herbs and seasoning. Stir and leave to cool.
7. Divide the dough into two equal portions.
8. Roll out each piece on a floured surface to a circle, each about the size of a small plate.
9. Add half the filling to one half of the dough circle.
10. Fold the dough over to make a half circle.
11. Crimp the edges together and glaze with milk.
12. Make a few small holes on the top with a sharp knife.
13. Place on an oiled baking sheet and cook for 15-20 minutes.
14. Leave on a cooling rack for 5 minutes to allow the pastry to become a little firmer before moving to you plate or food container.
Can be eaten immediately or later if kept in a refrigerated, airtight container. If you want to re-heat the calzone, ensure that the middle of the food is thoroughly heated before eating.
Here's a cool idea from Katrina and Holly:
"Keep a little bit of the cheese to one side. When you fold up the edges of the Calzone, use it to make a stuffed crust!"
Totally brilliant idea!
If you only have one week left for your quiche, here is an alternative recipe that you can do in a single lesson:
Table of Contents
Mr. Ford's Pastry Calzone.
Photos.
A Calzone is a folded pizza made with bread dough. This adaptation uses a short pastry dough, so the result is more flaky, light and crispy. It has a vegetarian filling based on traditional pizza ingredients.
Recipe:
Pastry Calzone. (alternative to Quiche practical with pre-made pastry).
Makes 2 .
Ingredients:
Method:
1. Pre-heat the oven to 220’C
2. Finely slice the onion and courgette.
3. Chop up or mash the tomato.
4. Saute the onion and courgette in a frying pan for about 4 minutes.
5. Remove from the heat.
6. Add the tomato, cheese, herbs and seasoning. Stir and leave to cool.
7. Divide the dough into two equal portions.
8. Roll out each piece on a floured surface to a circle, each about the size of a small plate.
9. Add half the filling to one half of the dough circle.
10. Fold the dough over to make a half circle.
11. Crimp the edges together and glaze with milk.
12. Make a few small holes on the top with a sharp knife.
13. Place on an oiled baking sheet and cook for 15-20 minutes.
14. Leave on a cooling rack for 5 minutes to allow the pastry to become a little firmer before moving to you plate or food container.
Can be eaten immediately or later if kept in a refrigerated, airtight container. If you want to re-heat the calzone, ensure that the middle of the food is thoroughly heated before eating.
Here's a cool idea from Katrina and Holly:
"Keep a little bit of the cheese to one side. When you fold up the edges of the Calzone, use it to make a stuffed crust!"
Totally brilliant idea!