I have a meaty, spicy recipe to share with you today – a quick, cheat’s Italian calzone.
This calzone features a quick pizza dough recipe that needs minimal time to prove, and a bolognese filling that’s hard to get wrong, The result is a tasty, generously filled calzone with a nice thin crust, spicy beef and rich tomato sauce.
This recipe makes two large calzones, but could feed four sharing half each.
- 1 tbsp olive oil
- 1 white onion
- 1 red pepper
- 500g lean mince
- 1tsp oregano
- 2 garlic cloves
- 1 tbsp tomato puree
- 2 tsp hot chilli powder
- 400g tin of chopped tomatoes
- 180g mozzarella
- 7g (1 sachet) dry active yeast
- 350g plain flour
- pinch of seasalt
- To finish
- pinch of seasalt
- 2 tbsp olive oil
- Heat the olive oil in large pan
- Finely chopped the onion and fry gently for a couple of minutes
- Finely dice the red pepper and fry for couple more minutes
- Add the mince and fry for 6-8 minutes until cooked through
- Add oregano, crushed garlic cloves, tomato puree, 2 tbsp water, hot chilli powder and chopped tomatoes
- Simmer on low for a few minutes until all the liquid has gone (don't boil, the meat will toughen), then set aside to cool completely
- Meanwhile, in a bowl, mix the yeast with 4tbsp water and leave to dissolve for 5 minutes
- Add the salt, half the flour and 180ml warm water and stir
- Add the rest of flour and stir through
- Use your hands to work into a dough, then turn onto floured surface and knead for about 10 minutes until smooth and springy
- Split the dough in two, work into balls, cover with flour and put in bowls covered with tea towels somewhere warm for 15 minutes to prove
- Preheat the oven to 200C (180C fan assisted)
- When the dough has proved and the filling is cool, turn you dough balls out onto a floured surface and stretch out to about the size of a dinner plate
- Put half the filling into the centre of each round
- Dice the mozzarella and sprinkle on top, then fold over the dough and crimp the edges
- Transfer to an oiled baking tray, drizzle with oil and sprinkle with the remaining seasalt
- Bake in the oven for approximately 25-30 minutes until golden brown
Not too strenuous, eh? And well worth it, I hope you’ll agree.
If you want to adapt this recipe for vegetarians, frozen vegetarian mince works perfectly well. Just add 3-4 tbsp extra water at the simmering stage to ensure the soya/Quorn ‘meat’ is tender.