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Calzone Handfuls

Serves 10-20
Prep time: 20 minutes
Cooking time: 20 minutes

These inside-out pizzas are perfect for school lunches, picnics, trips to the seaside, and if you make them really tiny and fill them with exotic flavours you could use them as an entree for a grown up party.

Ingredients

Method

Dough

  • 1 packet active dry yeast
  • 3 cups strong flour
  • sugar
  • warm water
  • salt, pepper
  • 1 tsp each dried basil and oregano - if desired

 

Filling

  • 200g Prime Beef Mince
  • 2 rashers bacon, finely chopped
  • 1 onion finely chopped
  • 4 tbsp tomato paste
  • 1/2 cup tomato puree
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tbsp fresh chives, finely chopped, optional
  • 1 cup grated mozzarella cheese
  • 2 tbsp grated parmesan - optional

View the method
  1. Make your dough first so it has time to rise. If you have a bread maker this is even easier. By hand, simply mix yeast, a tablespoon of sugar and 1/2 cup of lukewarm water. Set aside for around 10 to 15 minutes for the yeast to start working its magic. The liquid should be frothy. Then add flour, a good teaspoon of salt, a few hearty grinds of pepper and herbs if desired. Mix well and then add more warm water to the flour stirring with your fingers (or a knife) until the dough mixture forms a large ball.
  2. Knead the dough gently until it has a lovely sheen and is elastic. Drizzle a little oil over the dough and throughout the bowl to stop it sticking. Cover with a tea towel or clingwrap and set aside in a warm place to rise for at least 40 minutes.
  3. While the dough is doing its thing, gently fry the bacon and onion until the bacon is just crispy, then add the minced beef and brown well. Add the tomato paste, puree, basil, oregano and chives and simmering gently for 10 to 15 minutes. Remove from the heat.
  4. To make up the calzone take a small piece of dough and flatten into a small circle shape with your hands. Kids love making these! Don't use a rolling pin as you'll toughen the dough. Spoon a measure of the beef and tomato mixture on one side of the circle leaving an edge. Top with a tablespoon of mozzarella (and a sprinkle of parmesan if desired). Then fold the empty side over and pinch the edges together - you should have a half moon shape.
  5. Place on a lined baking tray. Repeat until finished. If you have left over beef mixture, chill it, and then have it piping hot on spaghetti or toast the next day.
  6. Brush the calzone with olive oil and bake for 10 minutes or until the calzone are golden and crispy


Alternative stuffings
• Blue cheese, rocket and lemon zest
• Sundried tomatoes, olives, red onion and mozzarella with a dash of dried chilli for heat
• Salami, bacon or pancetta, cherry tomatoes and red peppers
• Smoked salmon, cream cheese, capers and lemo

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