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Sopressa, goat’s cheese & rocket calzones
Sopressa, goat’s cheese & rocket calzones
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious pizza pockets filled with tangy goat cheese and spicy sopressa.
Ingredients:
  • 185ml (3/4 cup) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 10.00 gm caster sugar
  • 375g (2 1/2 cups) plain flour
  • 2.40 gm sea salt flakes
  • 80ml (1/3 cup) olive oil
  • 250g punnet cherry tomatoes, halved
  • 100g soft goat's cheese, crumbled
  • 8 slices (about 160g) hot sopressa salami (see note), coarsely chopped
  • 80g (2/3 cup) coarsely grated mozzarella
  • 40g baby rocket leaves
  • 125.00 ml fresh basil leaves
  • 21.00 gm fresh lemon juice
Instructions:
  • In a bowl, mix water, yeast, and sugar until frothy, then set aside for 5 minutes. In a large bowl, combine flour and salt, then make a well in the center. Add the yeast mixture and half the oil, using a knife to mix until well combined. Use your hands to bring the dough together.
  • Prepare a clean bowl by lightly oiling it. Transfer the dough to a floured surface and knead for 10 minutes until it becomes smooth and elastic. Place the dough in the oiled bowl, ensuring it is coated in oil. Cover the bowl and let it rest in a warm spot for 30 minutes or until it doubles in size.
  • Preheat your oven to a high 220°C. Line a baking tray with non-stick baking paper. Arrange the tomato halves cut-side up on the tray. Drizzle them with a generous tablespoon of oil. Roast for 15 minutes, flipping halfway through, until they are tender. Then crank up the oven to a sizzling 250°C.
  • On a lightly floured surface, divide the dough into 4 pieces and place one piece on a greased baking tray. Roll it out into a 15cm disc. On half of the disc, layer a quarter of tomato, goat's cheese, sopressa, and mozzarella. Fold the other half over the filling, leaving it unsealed. Repeat for the remaining dough and fillings. Brush the calzones with remaining oil and bake for 15 minutes until golden and cooked through. In a bowl, combine rocket, basil, and lemon juice. Gently open the calzones and fill with the rocket mixture.

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