Name Country calzoni


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* 1 quantity Traditional Pizza Dough, made up to end of step 2
* 2 tablespoons olive oil
* mushroom slices and thyme sprigs, to garnish

* 4 large pork sausages with herbs
* 315 g (10 oz) goat's cheese, such as Chevre
* 6-8 dried tomatoes in oil, see Note
* 125 g (4 oz) mushrooms, sliced
* 2 dried red chillies, crushed
* beaten egg, to glaze

1. Preheat oven to 220C (425F/Gas 7). Grease 2 baking sheets. Knock back risen dough and knead briefly. Divide dough into 2 equal pieces. Roll both out on a lightly floured surface to circles measuring 25 cm (10 in) in diameter. Brush lightly with oil.
2. Remove skin from sausages and discard. Break sausagemeat into small pieces and sprinkle over both circles of dough, confining it to one half of circle. Chop cheese roughly and sprinkle over sausagemeat. Cut dried tomatoes into pieces and sprinkle over with mushrooms and crushed chillies.
3. Fold over dough to enclose filling, dampen edges with water and seal well by pressing with a fork. Transfer to baking sheets, brush with beaten egg and make 2 or 3 air holes with a sharp knife. Bake in the oven for 20 minutes until golden. Serve garnished with mushrooms and thyme.

Serves: 4

Note: Dried tomatoes in oil are available from Italian food shops and delicatessens.

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