Salami calzone
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6 g sachets dried yeast | |
| 300 | millilitres | Warm water; ( 1/2 pint) |
| 1 | pinch | Salt |
| 2 | tablespoons | Olive oil |
| 625 | grams | Strong white flour; (1 1/4lb) |
| 100 | grams | Milano salami; finely sliced (3 |
| ; 1/2oz) | ||
| 125 | grams | Cherry tomatoes; cut in half (4oz) |
| 270 | grams | Camembert cheese; thickly sliced |
| 1 | medium | Egg; beaten |
| 125 | millilitres | Milk; (4floz) |
Directions
FOR THE PIZZA DOUGH
FOR THE FILLING
Dissolve the yeast in warm water, add the salt and olive oil.
Place the flour in a bowl making a well in the centre, gradually add the yeast liquid until a dough is formed, knead until smooth.
Place in a lightly oiled bowl, cover and leave to rise for 1 hour.
Divide the dough into four pieces. Flatten out one at a time to 1cm ( ½ inch) thick. Place on a dry cloth and put a quarter of each of the filling ingredients on half of each pizza base.
Cover the filling by folding the pizza in half and seal by wetting the edge with a little beaten egg and pressing with the back of a fork. Glaze with a little milk.
Preheat the the oven to 220 C, 425 F, Gas Mark 7.
Place the calzones onwell oiled baking trays and place in the oven for 15-20 minutes, until golden brown.
Converted by MC_Buster.
NOTES : A traditional Italian main course meal, alternatively it could be used as a tasty hand held snack.
Converted by MM_Buster v2.0l.