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Ham and mushroom calzone
Ham and mushroom calzone
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Prep Time:
25 minutes
Cook Time:
18 minutes
Total Time:
43 minutes
Quick Italian turnovers made with puff pastry are ready in just 30 minutes, a perfect shortcut to traditional pizza dough.
Ingredients:
  • 40g butter
  • 300g mushrooms, thickly sliced
  • 100g sliced ham, coarsely chopped
  • 200g mozzarella, cut into 1cm pieces
  • 1/2 bunch fresh basil leaves, torn
  • 4 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 10.40 gm milk
  • 250ml (1 cup) Mutti Tomato Passata
Instructions:
  • Preheat the oven to 200°C. In a large frying pan over medium-high heat, melt the butter. Cook the mushrooms, stirring, for 3 minutes until just soft. Let it cool slightly. Mix the mushrooms with ham, mozzarella, and basil in a bowl.
  • Prepare the baking trays with non-stick baking paper. Cut four 22cm discs from the pastry. Spoon one-quarter of the mushroom mixture onto one half of each disc. Lightly brush the edges with milk, then fold the pastry in half to cover the filling. Seal the edges by pressing them with a fork and prick the tops with a fork. Transfer the pastries to the prepared trays. Bake for 15 minutes or until they are golden and puffed up.
  • Warm the passata in a small saucepan over medium heat and enjoy with the calzones.

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