Yields8 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
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Pepperoni, Tomato and Cheese Calzone

Ingredients

Filling
 100 g D'Orsogna Pepperoni
 1 Tomato, finely sliced
 ½ tsp Dried oregano
  cup Shredded pizza blend cheese
Dough
 2 cups Plain flour
 ¾ cup Warm tap water
 2 tsp Instant yeast
 1 tsp Caster sugar
 ½ tsp Salt
 2 tbsp Olive oil

Method

1

To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic.

2

To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper. On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle

3

Add D'Orsogna Pepperoni, tomato and cheese into one-half of each of the dough circles. Fold pastry to enclose filling and pinch together.

4

Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold.

Ingredients

Filling
 100 g D'Orsogna Pepperoni
 1 Tomato, finely sliced
 ½ tsp Dried oregano
  cup Shredded pizza blend cheese
Dough
 2 cups Plain flour
 ¾ cup Warm tap water
 2 tsp Instant yeast
 1 tsp Caster sugar
 ½ tsp Salt
 2 tbsp Olive oil

Directions

1

To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic.

2

To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper. On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle

3

Add D'Orsogna Pepperoni, tomato and cheese into one-half of each of the dough circles. Fold pastry to enclose filling and pinch together.

4

Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold.

Pepperoni, Tomato and Cheese Calzone