Calzone

cookwithkathy

Jan 2

Ingredients

4 cups plain flour
pinch of salt
1 sachet easy blend yeast
about 1-1/2 cups warm water

Filling

1 tsp olive oil
1 medium red onion, thinly sliced
3 medium courgettes, about 12oz total weight, sliced
2 large tomatoes, diced
5oz mozzarella cheese, diced
1 tbsp chopped fresh oregano
skimmed milk, to glaze
salt and black pepper

Method

To make the dough, sift the flour and salt into a bowl and stir in the yeast. Stir in just enough warm water to mix to a soft dough.
Knead for 5 minutes until smooth. Cover and leave in a warm place for about 1 hour, or until doubled in size.
Make the filling. Heat the oil and saute the onion and courgettes for 3-4 minutes. Remove from the heat and add the tomatoes, cheese, oregano and seasoning.
Preheat the oven to 220°C/425°F. Knead the dough lightly and divide into four. Roll out each piece on a lightly floured surface to a 8in round, and place a quarter of the filling on one half.
Brush the edges with milk and fold over to enclose the filling. Press firmly to enclose. Brush with milk.
Bake on an oiled baking sheet for 15-20 minutes. Serve hot or cold.

Cook's Tip

Don't add too much water to the dough when mixing otherwise the dough will be difficult to roll out — it should be soft, but not at all sticky.

Makes 4 servings.

Source: Vegetarian Classics