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November 12, 2010

A Calzone is an Italian version of our pastie.  Fantastic to take to work.  This version makes 4  Calzone.

1 cup of luke warm water

1 1/2 tspn active dry yeast

salt to taste

3 cups flour

olive oil


1.  Place the water in a medium sized bowl.  Sprinkle in the yeast and move it around with your hand to mix.  Leave it to become bubbly.

2.  Stir the water/yeast mixture into the flour.  Mix in the bowl with a tablespoon then turn out and  knead  for 5 minutes.    When you are kneading you are basically pulling the edge of the mixture forward into the centre of the bowl.  Then you push the mixture back with your fingers or the palm of your hand.  Take another edge of the mixture and repeat – for five minutes.  I know it sounds a long time, but just think of some annoying person and you can take out all your frustrations on the mixture.

3.  Pour a little oil in the bottom of a large bow.  Drop in the kneaded dough and then turn the dough up so the top of the bread is oiled.  Cover with clingwrap tightly and leave in a warm place to rise for about an hour.

While you are waiting for the dough to rise.  Make the filling.


1 teaspn olive oil

1/2 cup grated large onion (or finely chopped if your eyes can’t stand it).

2 cups loosely packed baby spinach leaves

black pepper

2 cloves very finely chopped garlic

1/2 teaspn oregano, basil or Italian herbs

1 1/2 cups of grated cheese

1/2 cup finely chopped bacon


1.  Stir-fry bacon in oil over moderately hot plate. Add spinach and cook until wilted.  Place these ingredients in a bowl.

2.  Add onion and garlic to the pan and cook with seasonings over moderate heat until onion is very soft and golden brown.

3.  Add onion mix to bowl and add cheese.  Mix well.   Allow filling to cool.



2 cups raw baby spinach (chopped)

1/2 large grated onion (or chopped if you prefer)

1 1/2 cup mushrooms (chopped)

1 1/2 cups grated cheese

1 tbspn oil

pepper and salt to taste


1.  Heat the oil in a frypan and add mushrooms and onion.  Fry gently until tender.  Add baby spinach and stir around the pan until wilted.

2. Mix the spinach mixture with the grated cheese and allow to cool.  Use to fill Calzone.


Preheat oven to 190 degrees C.

1. Punch down the dough in bowl.  Then roll out the dough into a cylinder shape.  Divide the dough into 6 equal pieces.  You can either use all of these for Calzone or save two pieces to make a small pizza.  

Fold the Calzone pieces into balls and press down on each ball with a rolling pin until it makes a circle about the size of a saucer.   If you are using the remaining dough to make a Caramelized Onion Pizza later place it in a snaplock bag and place in the refrigerator (not the freezer).

2.  Place 1/4 of the filling (cooled) on one side of the circle of dough, allowing a 2 cm clear space around the edge to allow the calzone to be sealed.

3.  Fold the dough over so the edges meet.  Brush some cold water along the edge of the Calzone and crimp the edges with a fork.   Use the fork to prick a few steam holes evenly in the top of the Calzone.

4.   Lightly brush oil or melted  butter over the Calzone and place on greased or lightly oiled oven tray.  You don’t want them to stand around too long otherwise your bread dough will be too thick.  Place in a pre-heated oven.  Cook for 20-25 minutes.  

 The remaining dough will keep in the fridge for about 3 days.

Adapted from a recipe in The Moosewood Cookbook by Mollie Katzen.

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