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Calzone

Calzone

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Calzone

These crescent-shaped folded pizzas can be filled with almost any pizza topping, but this is most popular, especially when served with a green salad.


Variation
Fry 1-2 tsp of dried chilli flakes in the mix at step 2 for added heat.

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Instructions

  1. 1

    Prepare the dough and roll or press out into 4 rounds, each measuring 23cm (9in) in diameter. Lift on to greased baking trays.


  2. 2

    Preheat the oven to 200°C (400°F/Gas 6). Heat 1 tbsp of the oil in a frying pan and fry the bacon, chicken, and green pepper for 5 minutes, or until the bacon and chicken are lightly browned, stirring frequently. Remove from the pan and set aside to cool.


  3. 3

    Spread the tomato paste over half of each dough round, keeping it away from the edges. Top with bacon, chicken, green pepper, mozzarella slices, and parsley and season with plenty of black pepper.


  4. 4

    Brush the edges of the dough with beaten egg and fold over the plain half of each round to enclose the filling, pressing the edges together firmly with your fingers or a fork to seal.


  5. 5

    Brush with the remaining olive oil and bake for 20–25 minutes, or until puffed, crisp, and golden brown. Serve hot.


Ingredients

  • 1 portion basic pizza dough
  • 1 whole chicken breast, skinless, boneless and chopped into small pieces
  • 6 back bacon rashers, chopped
  • 1 green pepper, deseeded and chopped
  • 200g mozzarella cheese, sliced
  • 4 tablespoons sun-dried tomato paste
  • 3 tbsp olive oil
  • 4 tablespoons flat-leafed parsley, chopped
  • 1 pinch freshly ground black pepper
  • 1 egg, beaten, to seal

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: Cooling

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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