Name: Calzone with pepperoni
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup (85g) bottled tomato pasta sauce (passata); 200 gram bocconcini cheese, chopped coarsely; 50 gram thinly sliced pepperoni; 6 marinated artichoke hearts (75g), drained, halved; 4 slice bottled roasted red capsicum (170g), sliced thickly; 1/4 cup (30g) seeded black olives; 1/4 cup coarsely chopped fresh basil; 1 teaspoon olive oil; 2 1/2 cup (375g) `00' flour, bread flour or plain (all-purpose) flour; 2 teaspoon (7g) dried yeast; 2 teaspoon caster (superfine) sugar; 2 teaspoon fine table salt; 2 tablespoon olive oil; 1 cup (250ml) warm water, approximately

Calzone with pepperoni

Calzone is an Italian filled pastry, similar to a folded pizza, that originated in Naples.

You can stuff these Italian pizza pockets with anything you please, and they’re especially great for last night’s leftovers.

Would you prefer our traditional pizza recipes?

Ingredients

1/3 cup (85g) bottled tomato pasta sauce (passata)

200 gram bocconcini cheese, chopped coarsely

50 gram thinly sliced pepperoni

6 marinated artichoke hearts (75g), drained, halved

4 slice bottled roasted red capsicum (170g), sliced thickly

1/4 cup (30g) seeded black olives

1/4 cup coarsely chopped fresh basil

1 teaspoon olive oil

2 1/2 cup (375g) `00′ flour, bread flour or plain (all-purpose) flour

2 teaspoon (7g) dried yeast

2 teaspoon caster (superfine) sugar

2 teaspoon fine table salt

2 tablespoon olive oil

1 cup (250ml) warm water, approximately

Method

1.Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix into a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

2.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

3.Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round.

4.Spread one half of both bases with sauce. Top with cheese, pepperoni, artichoke, capsicum, olives and basil; season. Brush edges with a little water; fold dough over filling, press edges to seal. Place calzones on trays; brush with oil.

5.Bake about 15 minutes or until calzones are browned and crisp.

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