Salami calzone

4 servings

Ingredients

Quantity Ingredient
2 6 g sachets dried yeast
300 millilitres Warm water; ( 1/2 pint)
1 pinch Salt
2 tablespoons Olive oil
625 grams Strong white flour; (1 1/4lb)
100 grams Milano salami; finely sliced (3
; 1/2oz)
125 grams Cherry tomatoes; cut in half (4oz)
270 grams Camembert cheese; thickly sliced
1 medium Egg; beaten
125 millilitres Milk; (4floz)

Directions

FOR THE PIZZA DOUGH

FOR THE FILLING

Dissolve the yeast in warm water, add the salt and olive oil.

Place the flour in a bowl making a well in the centre, gradually add the yeast liquid until a dough is formed, knead until smooth.

Place in a lightly oiled bowl, cover and leave to rise for 1 hour.

Divide the dough into four pieces. Flatten out one at a time to 1cm ( ½ inch) thick. Place on a dry cloth and put a quarter of each of the filling ingredients on half of each pizza base.

Cover the filling by folding the pizza in half and seal by wetting the edge with a little beaten egg and pressing with the back of a fork. Glaze with a little milk.

Preheat the the oven to 220 C, 425 F, Gas Mark 7.

Place the calzones onwell oiled baking trays and place in the oven for 15-20 minutes, until golden brown.

Converted by MC_Buster.

NOTES : A traditional Italian main course meal, alternatively it could be used as a tasty hand held snack.

Converted by MM_Buster v2.0l.

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