Calzone is a stuffed pizza with ricotta and spinach filling is rich in protein, calcium and iron. Whenever possible, use low fat cheese as a healthier alternative.
1 hour 5 minutes
Use a selection of tasty cheeses, cooked meat, vegetables, mushrooms (sauté rst to release liquid and dry up), herbs and seasoning as preferred.
Place all the ingredients for the dough, except for yeast, into the bread pan.
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Press Menu to select “10” (Pizza dough).
When the dough making cycle is completed, remove the dough and use it whole or divide equally into 3 or 4 pieces, depending on the preferred size of the calzone.
Round up each piece of dough, cover and leave to rest for 10 minutes.
On a work surface lightly dusted with our and semolina, roll out a piece of dough to medium-thin thickness and place filling ingredients on half the surface of the dough. Fold the dough over, press down on the edges to seal, then crimp the edges with the fingers. Repeat with the remaining dough and filling.
Place the calzones on a lightly-oil baking tray (or line the tray with parchment paper) and bake in a preheated oven at 200oC for 15 – 20 minutes or until done.