Ingredients
550g frozen butter puff pastry
1 cup mozzarella
roughly pulled apart
1 cup fresh ricotta
120g pepperoni
sliced
1 tbsp extra-virgin olive oil
2 whole, peeled tomatoes
1 fresh bay leaf
1 small onion
chopped finely
2 tsp garlic cloves
chopped finely
1 carrot
chopped
1 zucchini
grated
1 cup parmesan cheese
finely grated
1 egg
lightly beaten
Equipment
- 1 heavy-based medium saucepan
- 1 oven
- 1 baking sheet
- 1 butter knife
Instructions
- Preheat oven to 180°C. Bring a heavy-based medium saucepan to medium heat, add oil then garlic, onion, carrot, zucchini and pepperoni. Sauté for about 3 minutes until vegetables soften.
- Add tomatoes to the pan along with bay leaf, squashing them between your fingers.
- Simmer for around ten minutes until sauce thickens then stir in parmesan and set aside to cool completely.
- Place 4 sheets of pastry on your work surface and thaw for 10 minutes. Using a butter knife, slice the sheets in half.
- Spoon 2 tablespoons of cool sauce onto the middle of pastry piece leaving a 3cm border around the edges. Place a few small pieces of mozzarella on top.
- Fold the pieces of pastry in half and roll up the edges all around to seal. Brush the ‘calzone’ with egg wash, and using a sharp knife slice an ‘x’ in the centre of the pastry.
- Bake for 15 minutes until golden brown. Serve immediately.
Notes
Tip
You can experiment with fillings; anything combination that goes on a pizza is perfect in a calzone.
Tip
Be careful with this pastry as its rather fragile compared to others.
Tip
You can fill the pockets on the baking sheet you are using to make it easier to transfer it over.
Tip
No need to grease the baking sheet.
Variation
anything combination that goes on a pizza is perfect in a calzone.
