Home Made Calzones: budget/Lunchbox heaven

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big batch recipes

By Camille Gibson

Calzones are Italian pastries made using traditional pizza ingredients.  They are tasty and fun, and have proven very popular with my kids. Serve alongside a green salad for a delicious dinner.

Alternatively, you can make miniature versions of these, and freeze them to use in school lunches.

The recipe below makes a simple version using marinara sauce and cheese- but feel free to go crazy with your own ingredients!  Ham or chicken works well. Pesto or thick slices of ripe tomato can be used instead of marinara sauce- and how about using goats cheese instead of ricotta?  Scrumptious!

 Makes 6

Ingredients

One batch of pizza dough (recipe provided below)

Approximately 400ml home-made marinara sauce (or ready-made tomato pasta sauce)

Approximately 250g ricotta cheese

Approximately 200g fresh mozzarella, grated

 Method

Preheat the oven to 230C, gas mark 8 and oil a baking tray.

Divide dough into 6 equal sections and roll out on a floured surface into circles ¼ inch thick.

Place a scoop (about 60-80ml) of marinara sauce onto one half of the circle. Top with a tablespoon or two of ricotta and a generous sprinkling of mozzarella. Make sure you leave a ½ inch rim around the edge.

Using your fingers or a brush, moisten the edge with a little water.

Fold the empty side over and crimp the edges together with a fork. Prick a few holes in the top to allow steam to escape.

Place the calzones onto the oiled tray and bake for 15-20 minutes, until firm and lightly browned.

Pizza Dough

Ingredients

250ml wrist-temperature water

1 ½ tsp active dry yeast

1 tbsp honey or sugar

1 ½ tsp salt

300-375g flour

olive oil

Method

Place the water in a bowl. Sprinkle on the yeast and stir in the honey or sugar, making sure that everything is dissolved.

Stir in the flour and salt gradually with a wooden spoon. When it gets too thick to stir, use your hands. Knead in the bowl for 5 minutes.

Brush a little olive oil over the dough, cover the bowl and let it rise until doubled in size (about 1 hour).

Adapted from a recipe by Mollie Katzen

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