Name Mushroom calzoni


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* 1 quantity Traditional Pizza Dough, made to end of step 2
* 1 tablespoon olive oil
* beaten egg, to glaze
* grated Parmesan cheese and oregano sprigs, to garnish

* 500 g (1 lb) open mushrooms, sliced
* 2 tablespoons olive oil
* 1 clove garlic, sliced
* salt and pepper
* 1/2 teaspoon dried oregano
* 250 g (8 oz) ricotta or curd cheese
* 2 tablespoons freshly grated Parmesan cheese

1. Make the filling. In a saucepan, cook mushrooms in oil with garlic for 34 minutes. Remove with a slotted spoon and place in a bowl. Season to taste with salt and pepper; add oregano. Mix in ricotta or curd cheese and Parmesan.
2. 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.
3. 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 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. Garnish with grated Parmesan cheese and sprigs of oregano.

Serves: 4-6

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