Lunch box calzone

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • about 6 sinngle serve Calzones

I make these for my husband to take to work, i ahem also made mini ones for my kids lunch box. I love them because i make a whole batch and freeze them. I’m all for being prepared. Please feel free for add what ever filling you like.  I mix and match the fillings listed below therefor everyone gets what they like. Don’t be alarmed making your own pizza dough seems like a lot of work but it’s really simple and the elbow grease will pay off as you can freeze any extra for next time.

 

NOTE: The pizza dough recipe is an adaption of a Jamie Oliver recipe

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Ingredients

  • 1 kg flour - - i use spelt or an un bleached plain flour
  • 2 x 7g sachets of dried yeast
  • 1 tablespoon raw sugar or honey
  • 650 mls luke warm water
  • 6 medium slices of ham or prosciutto
  • 1/2 red capsicum finely sliced
  • 1 onion finely sliced in 1/2 moons
  • about 6-8 button mushrooms finely sliced
  • 12 sundried tomatoes chopped
  • 12 green olives sliced
  • Mixed herbs
  • Garlic powder (found in the herb section of supermarkets)
  • 12 bocconcini balls or two grated cups of mozzarella cheese.
  • Olive oil
  • tomato paste

Instructions

  • 1. To make the dough. On a clean surface, empty out the packet of flour and sprinkle in some mixed herbs and garlic powder and combine with the flour. Add some salt and make a well in the middle of your mound.
  • 2. In a jug add the yeast, sugar and luke warm water and mix well.
  • 3. Slowly drizzle the yeast and water mixture into your well. Using your hands swirl it around to incorporate. Don't add all the water at once, add a little mix, add a little more slowly bringing in more flour from the outside of the well each time.
  • 4. Once you've added all your water you will have what seems like a pile of mess in front of you, don't be alarmed with a little elbow grease you are about to make soft springy dough. Knead your pile of flour and water by pushing the dough away from you with the palm of your hand and then pulling it back towards you. After about 10 minutes of doing this you will have soft dough, it does take a bit of work but it's worth it.
  • 5. Once you have a soft smooth dough consistency pop your ball into a large bowl, brushed with a little oil and cover with cling film and allow to rest for about 30 minutes. This is a good time to finish your filling prep
  • 6. I like to have all my filling ingredients all chopped and ready to go before i start rolling dough. Then i can mix and match each calzone as i like.
  • 7. Once the dough has almost doubled in size, empty it out onto a floured work surface. Give it one last knead to knock the air out of it.
  • 8. Divide your dough into 6 balls. Roll out each ball into circles about 20cm in diameter.
  • 9. Now comes the fun part. Spread your circle with some tomato paste, leaving about 1cm from the edges. on once side lay what ever filling combinations you like. Season with salt and pepper and more herbs if you like.
  • 10. Fold your dough over itself and crimp the edges so that none of the filing can fall out. Using a pastry brush brush with some olive oil.
  • 11. Place your calzone of a piece of baking paper on a tray and bake in the oven at about 180 degrees celsius for about 10-15 minutes or until the dough is puffed up and golden brown. Allow to cool before freezing.
  • 12. NOTE: when i made them for the kids lunch boxes, i just halved the size again.

Instructions

  • 1. To make the dough. On a clean surface, empty out the packet of flour and sprinkle in some mixed herbs and garlic powder and combine with the flour. Add some salt and make a well in the middle of your mound.
  • 2. In a jug add the yeast, sugar and luke warm water and mix well.
  • 3. Slowly drizzle the yeast and water mixture into your well. Using your hands swirl it around to incorporate. Don't add all the water at once, add a little mix, add a little more slowly bringing in more flour from the outside of the well each time.
  • 4. Once you've added all your water you will have what seems like a pile of mess in front of you, don't be alarmed with a little elbow grease you are about to make soft springy dough. Knead your pile of flour and water by pushing the dough away from you with the palm of your hand and then pulling it back towards you. After about 10 minutes of doing this you will have soft dough, it does take a bit of work but it's worth it.
  • 5. Once you have a soft smooth dough consistency pop your ball into a large bowl, brushed with a little oil and cover with cling film and allow to rest for about 30 minutes. This is a good time to finish your filling prep
  • 6. I like to have all my filling ingredients all chopped and ready to go before i start rolling dough. Then i can mix and match each calzone as i like.
  • 7. Once the dough has almost doubled in size, empty it out onto a floured work surface. Give it one last knead to knock the air out of it.
  • 8. Divide your dough into 6 balls. Roll out each ball into circles about 20cm in diameter.
  • 9. Now comes the fun part. Spread your circle with some tomato paste, leaving about 1cm from the edges. on once side lay what ever filling combinations you like. Season with salt and pepper and more herbs if you like.
  • 10. Fold your dough over itself and crimp the edges so that none of the filing can fall out. Using a pastry brush brush with some olive oil.
  • 11. Place your calzone of a piece of baking paper on a tray and bake in the oven at about 180 degrees celsius for about 10-15 minutes or until the dough is puffed up and golden brown. Allow to cool before freezing.
  • 12. NOTE: when i made them for the kids lunch boxes, i just halved the size again.

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