- Ready in: 50 minutes
- Serves: 6
- Complexity: medium
- 1/2 x 560 g (20 oz) packet bread mix
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 500 g (1 lb) lean minced beef
- 2 tablespoons ground coriander
- 1 tablespoon chilli powder
- 325 g (11 oz) can sweetcorn, drained
- 375 g (12 oz) mozzareila cheese, sliced
- 1 teaspoon dried marjoram
- 1/2 teaspoon chopped dried thyme
- salt and freshly ground black pepper
Make up the bread mix, according to the packet instructions but using half the quantity of water. Roll out the dough to make a large circle, about 35 cm (14 inches) in diameter. Grease a baking tray or roasting tin and lay the dough on top - it will eventually be folded in half like a pasty, so don't worry if it seems far too large for the container at this stage.
For the filling, heat the oil in a large frying pan and fry the garlic and onion until soft but not browned. Stir in the beef and cook briefly, then mix in the coriander and chilli powder. Stir well and season to taste with salt and pepper.
Add the sweetcorn, then remove the pan from the heat and spread the mixture over half the rolled-out dough. Top with the mozzareila and sprinkle with herbs. Brush the edges of the dough with a little water and fold the uncovered side over to enclose the filling completely in a half-moon shape. Pinch the edges together to seal in the filling and cut off any excess.
Bake the calzone in a preheated oven, 220°C (425°F), Gas Mark 7, for about 40 minutes or until browned and cooked through. Serve hot, cut into wedges.