Pepperoni Calzones

Pepperoni Calzones

Category : FOOD

The Ingredients

Makes 2 large calzones, serves 4, preparation time 15 minutes, cooking time, 15-20 minutes

  • 2 x shop-bought, ready- rolled pizza doughs
  • 2 cups (180g) grated mozzarella or cheddar cheese
  • 1 cup (70g) chopped fresh mushrooms
  • 8–10 cherry tomatoes, halved
  • 24 slices pepperoni
  • 1 cup (240ml) Basic Tomato Sauce (p.200) or store-bought tomato sauce
  • 1 egg, beaten

How to Prepare

1.Unroll both pizza doughs and set on your worktop, side-by-side. If the dough has a paper backing, leave that in place as it will make it easier to move around. If the dough doesn’t have a paper backing, set on a lightly floured sheet of greaseproof paper.

2. Working on one half of each circle of dough, place ½ cup (45g) of the grated cheese on each pizza dough, followed by ½ cup (35g) mushrooms, half of the tomatoes, half of the pepperoni and then the remaining cheese. Finally, top each pile of ingredients with ½ cup (120ml) of the tomato sauce.

3. Brush a little of the egg wash around the edges, then bring the other half of the dough over the top of the filling to form a half-moon shape. Crimp the edges of the dough together to seal, then brush the top of each Calzone with a little beaten egg.

4. To cook, slide the greaseproof paper onto a baking sheet and transfer to an oven preheated to 180°C/350°F/ gas mark 4 for 15-20 minutes until the Calzones are golden brown and the filling is bubbling. Let the calzones cool for a few minutes before serving, as the filling will be very hot.


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