Recipe: Tomato calzone

Preheat oven To 425f220Ic

1.5 kg tomatoes, peeled, deseeded and chopped
1 tablespoon olive oil
Salt and pepper
2 cloves crushed garlic
Enough quantity risen pizza dough
85g fontina, halloumi or feta cheese cut into 36 cubes
Basil leaves shredded beaten egg for glazing

1.Cook the garlic in the olive oil for a couple of minutes then add the tomatoes and cook until they become thick.
2.Season with the salt and pepper and set aside until it gets cold.
3.Punch down the dough then break into 6 pieces and then halve these and cut into 3 to make 36 pieces.
4.On a lightly floured surface roll out each piece of dough to an oval 3-5m thickness.
5.Put a heaped teaspoon of the tomato mixture on half of each oval and add a cube of cheese and scatter some basil over it.
6.Fold uncovered half of the dough oval over the fillings to meet opposite edge then press edges together then mark with floured fork tines.
7.Cut 2 slashes in the top of each calzone and brush with beaten egg to glaze.
8.Bake for about 15 to 20 minutes until brown and crisp around the edges.

SOURCE: Daily Monitor

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