• Rolling pin icon
    Prep Time: 90 min
  • Cooker icon
    Cooking Time: 15 min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    Makes: 8 mini calzones

Ingredients

List
  • 300g Homepride strong white bread flour
  • 1tsp table salt
  • 2tsp quick yeast
  • 1tsp caster sugar
  • 190ml tepid water
  • 1tbsp olive oil
  • 120ml passata
  • 15g basil leaves
  • 1 clove garlic
  • sea salt and black pepper
  • 1 jar of pitted black olives (chopped – about 40 needed)
  • approx. 4 slices of ham
  • 1 ball (approx 125g) of mozzarella, chopped into pieces
  • 100g grated cheddar
  • 1 egg, beaten
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Method

  • Make the dough by mixing the flour, salt, yeast and sugar together in a bowl. Add the salt and yeast to opposite sides of the bowl, or the salt will kill off the yeast. Stir in the olive oil and the water with a silicone spatula until roughly combined.

  • Tip the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough becomes soft and springy. If you find the dough is sticking to your hands, rub a little olive oil onto your skin. Put the kneaded dough into an oiled bowl, cover with cling film and leave to rise for 1 hour, until the dough has doubled, or even tripled in size.

  • While the dough is rising make the sauce by chopping the basil, crushing the garlic and heating in a saucepan with the passata. Bring to the boil, and simmer for 5-10 minutes to reduce. Season to taste with sea salt and black pepper and take off the heat to cool down.
  • Once the dough has risen, tip out onto a lightly floured surface and knock back (fold in on itself to pop all the large air bubbles). Divide into eight equal pieces and roll each out into a circle of around 15cm diameter.

  • Lay the rolled out dough onto two lined baking trays and spread 1 tbsp of cooled passata mix onto each one, making sure to leave at least 2cm of the edge of each circle clear.

  • Shred the ham slices and lay onto the passata, then divide the cheeses and chopped olives between the eight calzone.

  • Beat the egg and brush the un-passata-ed dough with it. Fold the dough over to make a semi-circle shape, sticking the egg washed edges together.

  • Seal the edges by twisting them together with your fingers. This might be a bit fiddly to start with, but you will get the hang of it.

  • Preheat the oven to 220°C/fan 200°C/gas 7 and leave the calzones to rise again for 15 minutes.

  • Bake in the oven for 15 minutes, take out and eat. The filling will be hot, so be patient and don’t try and scoff them all at once!