When I first saw this in Rome, I knew that this must be made for the pizza addict who need to have it on the go. Whatever toppings stay snug in a foldover pizza dough, cheese and all. Here, I have the calzone encased with 'dry' bolognaise but my next one will be a dry rendang version, spice and all.
This one here looks a tad dry because I was on a diet which explains the less than enough cheese inside the case. Unfortunately when the cook is on diet, every one else suffers. To do a mind blowing calzone, double the amount of cheese otherwise exercise moderation with the ingredients. Other than the dough, wrap with whatever that makes you happy provided the fillings are not too soggy.
Makes 3 calzones
Dough
1/2 t fine sugar
1 t yeast
110 ml warm water
1/4 t salt
1 1/2 t olive oil
225 g bread flour
Mix sugar,yeast and warm and leave to froth. Discard if this does not happen.
Mix salt and flour with a whisk. Add yeast mix, oil. Knead for 10 minutes. Let it rise for 1 1/2hr
Beef filling :
200g minced beef
cup peas, blanched in salt water
1 yellow pepper, small cubes
3 cups mozarella cheese, shredded, low fat
2 onions, cubed,sauted in olive oil
Retrieve dough, divide to 3 portions. Roll on floured surface until about 1 big handspan in diameter.
Preheat oven to 230 C
Divide filling to 3 portions, spoon into one half of dough. Fold the other half over filling, seal the edges.
Brush surface with olive oil.
Carefully lift to baking pan and bake for 20 mins or till brown.
The filling in your calzone looks light yet tasty.
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