| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 4 | Servings | |
INGREDIENTS
| 2 | 6 g sachets dried yeast | |
| 300 | Warm water, 1/2 pint | |
| 1 | pn | Salt |
| 2 | T | Olive oil |
| 625 | g | Strong white flour, 1 |
| 1/4lb | ||
| 100 | g | Milano salami, finely sliced |
| 1/2oz | ||
| 125 | g | Cherry tomatoes, cut in half |
| 4oz | ||
| 270 | g | Camembert cheese, thickly |
| sliced | ||
| 1 | Egg, beaten | |
| 125 | Milk, 4floz |
INSTRUCTIONS
3 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 ( 1/2 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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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 40.9mg
Sodium: 91mg
Potassium: 78.4mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 1.6g