As a child, I loved to eat on the move, although it was absolutely a no-no in my household. I felt productive especially when sit in meals were impossible. Moreover, I always reached my destination sated. How’s that for productivity?
Calzone is actually a folded pizza on the go. As such, the structure of the calzone is sturdy and easy for holding while on the move. It is great for picnics and is bento with an edible wrapper.
I love cream of anything although pizza sauce and pesto are good alternatives. Brush the bed of the filling with any of these and ‘amulgate’ it with cheese. It is one of the best way of using leftover meats from the holiday season without being apologetic about it.
Calzone case :
½ Tbsp fine sugar
1 tsp instant yeast
220g bread flour
pinch of salt
110 ml cooled boiled water
2 Tbsp olive oil
2 big Russet potato, peeled, steamed and cubed
1 small sweet potato ( yam ) , steamed and mashed
1 cup of cooked chicken breast, cubed
4 Tbsp of cream of mushroom or any thick sauce
1 cup of cooked mixed vegetables, drained
4 handfuls of pizza cheese
Combine the ingredients for Case and knead until dough is elastic and not sticky.
Leave it to ferment until double in size in a bowl, covered.
Meanwhile , prepare the filling. Combine the potatoes, cream of mushroom, vegetables. Divide to 4 portions. Set aside.
Knock down the fermented dough to expel air pockets. Knead on a lightly floured surface and divide the dough to 4 equal portions.
Rest the dough for another s10 minutes.
Flatten the dough to the size of an open palm.
Spoon the filling onto the dough. Sprinkle with cheese.
Seal the dough and leave it to rest on an oiled baking tray, 10 minutes.
Glaze the top of the calzone with egg wash.
Preheat the oven to 230C.
Bake the calzone for 20 minutes or until the surface is golden.