These are special to me because they were the first of the many Italian recipes I have cooked, learned from and been inspired by alongside my talented aunty in the kitchen.
They are very delicious with lots of hearty vegetables in the filling .. so similar to pizzas! I was impressed at how easy the filling is to make, it’s really the dough that becomes quite fiddly. I’m not sure if we used the pizza dough recipe or made another dough so I’ll update this shortly with the full ingredient list…
This simplified and modified recipe is from Jamie Oliver here. It makes quite alot of calzone so it’s a good idea to freeze the remaining ones that don’t get eaten up and have them as a back-up for dinner or when you need lunch on the go – perfect!
Makes 6 calzone.
One pizza dough (see here)
1 onion, chopped
500g mixed mushrooms (button, brown)
4 cloves of garlic, peeled and finely sliced
4 sprigs of fresh thyme, leaves picked
1 x 200ml jar of tomato purree
300g spinach leaves, washed and spun dry, blanched
200g fresh ricotta
1 can kidney beans
A good few TBsp’s of olive oil
A good pinch of sea salt and freshly ground black pepper
125g baby bocconcini cut in pieces
First make the pizza dough.
prepare the sauce: In a large cooking pot, heat some olive oil. Saute the onions first then the mushrooms, garlic and thyme. Season ans stir well. Add the tomato sauce. Add the blanched spinach and stir. Let the sauce simmer till it thickens, about 45 mins. Add in some cooked kidney beans and stir in ricotta.
prepare the calzone: add the mixture onto the bases. Add pieces of bocconcini on the top. Fold the pizza base over itself and brush with lightly whisked egg yolks. Use a pizza cutter to get a good edge or use a twirl folding technique. Sprinkle with salt and pepper.
bake the calzone: Place the calzone on a baking tray in the oven at 180°C. Cook for up to 15 minutes until the dough is golden and firm to touch. Enjoy ten times over!!