Name Leek & onion calzoni


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* 1 quantity Traditional Pizza dough, made up to end of step 2
* 1 tablespoon olive oil
* beaten egg, to glaze
* leek, onion and olive slices, to garnish

* 3 tablespoons olive oil
* 2 small leeks, sliced
* 2 onions, sliced
* 1 large Spanish onion, sliced
* 125 ml (4 fl oz / 1/2 cup) dry white wine
* 125 ml (4 fl oz / 1/2 cup) single (light) cream
* salt and pepper
* freshly grated nutmeg, to taste
* 125 g (4 oz) stuffed olives, chopped

1. Make filling. Heat oil and cook leeks and onions gently for 10 minutes until soft. Increase heat, add wine and cook until almost dry.
2. Reduce heat, add cream and season to taste with salt, pepper and nutmeg. Cook for 2-3 minutes until creamy. Remove from heat, stir in olives and set aside.
3. Preheat oven to 220C (425F/Gas 7). Grease 2 baking sheets. Divide dough into 2 equal pieces. Roll out both pieces on a lightly floured surface to circles measuring 25 cm (10 in) in diameter. Brush lightly with oil.
4. Divide filling between the 2 pieces of dough, confining it to one half of each circle. Dampen edges with water, then fold over dough to enclose filling and seal well by presĀ¬sing 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 leek, onion and olive slices.

Serves: 4-6

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