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Friday, 23 March 2012

Calzones with garlic butter

This is my last week in York before the Easter holidays so I am using up all of my food. As a consequence I am kind of cheating by posting this recipe that I actually made last week (but seeing as I have eaten 3 of them this week, I think I can get away with it!)
So, this weeks new recipe is a Calzone - for those of you who don't know, a calzone is a cross between a pizza and a pasty - this makes great portable food, freezes well and tastes delicious!
This recipe is based on one that Jamie Oliver includes in his Happy Days cookbook.
Also, have you ever been to pizza express? If the answer is yes you must have tried the delicious dough balls served with garlic butter! Well, I decided to make my own garlic butter to dip the crust of the Calzone in - YUM!

Taste - *****
Speed - * (filling takes over an hour, and bread takes several!)
Repeat - Yes!

Makes 4 calzones


500g strong bread flour (I used white)
300ml tepid water
1 1/2 7g sachets of yeast
1 tbsp sugar
1/4 tsp salt

1. Put flour in a large bowl and make a well in the centre
2. Pour half of your water into the well, add yeast, sugar and salt and stir with a fork
3. Slowly, bring the flour from the outside of the well into the fluid - continue until you have a thick poridgy consistency
4. Add remaining water and bring in all the flour until you have a doughy consistency
5. Knead the dough for 5 minutes until silky and elastic
6. Flour the top of your dough, put in a bowl covered with cling film and leave it in a warm place for an hour until doubled in size
7. Knock air out of dough and leave for another 30mins to an hour
8. Dough is now ready for filling!

yummy filling

1/2 onion, finely chopped
1 large clove of garlic, finely chopped
2 courgettes, chopped
1 tin of chopped tomatoes
1 handful of fresh basil, leaves torn
1 ball mozzarella, torn

1. Fry onion and garlic for about 4 minutes until softened, add courgette and fry for 5 minutes
2. Add tomatoes, bring to the boil and simmer for 1 hour until thick
3. Leave to cool
4. Once cool, stir through basil and mozzarella


1. Divide dough into four equal sized pieces
2. Roll out on a floured surface until about 1/4 inch thick
3. Put a quarter of the filling in the middle of the dough and fold over to form a half moon. fold over the edges to seal the filling inside as in the picture
4. Make two slits in the dough
5. Bake at 180C for 20 minutes until golden
6. Enjoy hot or cold

Garlic Butter

1 clove garlic, grated
4 tbsp butter, softened

1. Stir the garlic through the butter. Taste - if too garlicky, add more butte
2. Dip hot calzone crust in so butter melts

So there you have it! Calzones! Great picnic food or a great standby meal in the freezer, just get it out to defrost the night before and serve with a yummy salad.

Love Rebecca


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