Ham, Egg & Tomato Calzone
Win the award for parent of the year by putting some of these delicious calzones in your kid's school lunchbox this week. Make the ham, egg & tomato filling or try experimenting with other fillings such as egg, capsicum and grated cheddar.
2 cups (300g) plain flour
2 tsp (7g) instant yeast
1 tsp caster sugar
½ tsp salt
¾ cup (185ml) warm tap water
2 tbsp olive oil
100g sliced ham, diced
1 large tomato, finely diced
½ tsp dried oregano
⅔ cup (70g) shredded pizza blend cheese
- To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic. Set aside, covered, while making the filling.
- Place eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes (medium boiled eggs). Drain and immerse in cold water. Peel and chop into 1cm dice.
- Combine chopped eggs, ham, tomatoes, oregano and cheese. Mix well.
- Preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper.
- On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle.
- Divide filling into 8 portions, approx. ⅓ cup per portion. Spoon onto one half of each of the dough circles. Fold pastry to enclose filling and pinch edges together.
- Place calzone on prepared tray and cook for 15 minutes, or until golden and crisp. Serve warm or cold.
Egg, capsicum and grated cheddar
Creamed corn, shredded chicken, pizza sauce
- For convenience, use 2 x 250g ready-made pizza dough balls which can be found in most large supermarkets.
- Eggs should be medium boiled to avoid drying out in calzone.
- Great warm or cold for school lunchboxes.
- Wrap cooked calzone individually, label and date and freeze for up to 1 month. Defrost in fridge overnight before placing in lunchboxes.
- To reheat defrosted calzone, microwave on high heat for 35 seconds or place on an oven tray in a 180°C oven for 10 minutes, or until hot.