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Triple cheese & ham calzone
Triple cheese & ham calzone
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Prepare ahead, simply brush, bake, and enjoy. No thawing required.
Ingredients:
  • 36.40 gm olive oil
  • 1 red capsicum, halved, deseeded, finely chopped
  • 200g button mushrooms, thinly sliced
  • 250g fresh ricotta
  • 100g mozzarella, finely chopped
  • 40g (1/2 cup) finely grated parmesan
  • 100g thinly sliced ham, finely chopped
  • 450g (3 cups) plain flour
  • 2 tsp (7g/1 sachet) dried yeast
  • Pinch of salt
  • 310ml (1 1/4 cups) water
  • Olive oil, to grease
Instructions:
  • 1. In a large frying pan over medium-high heat, sauté the capsicum and mushroom in oil until soft, about 3-4 minutes. Allow to cool for 15 minutes. 2. In a mixing bowl, combine ricotta, mozzarella, parmesan, and ham. Season with pepper. Add the sautéed capsicum and mushroom. 3. Cover the mixture with plastic wrap and chill in the fridge for 1 hour before serving.
  • For the dough, mix the flour and yeast in a large bowl. Add the salt and create a well in the center. Pour in the water and oil. Stir everything with a wooden spoon until combined, then use your hands to form the dough in the bowl.
  • Transfer the dough to a lightly floured surface and knead for 3 minutes until nearly smooth. Grease a large bowl with olive oil and place the dough inside. Let it rest in a warm, draft-free area for 1 hour until the dough doubles in size.
  • Using the strength of your fist, deflate the dough by pressing down in the center. Knead the dough in the bowl for 20-30 seconds until it is silky smooth, springy, and has doubled in size.
  • Preheat the oven to 190°C and line 2 large baking trays with non-stick baking paper. Divide the dough into 6 equal portions and cover with plastic wrap. Roll out each portion on a lightly floured surface to an oval shape measuring about 14cm wide and 22cm long. Spread one-sixth of the filling over half of the dough, leaving a 2cm-wide border. Lightly brush the edge of the dough with water, fold in half to enclose the filling, and pinch the edges together to seal. Place on a lined tray and repeat with the remaining dough and filling for a total of 6 batches. (Refer to tips for freezing instructions)
  • Brush oil over each calzone to create a beautiful golden finish while baking. Swap trays halfway through cooking for even browning. Bake for 25-30 minutes until golden perfection.

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