From the Anchor Yeast Kitchen
Calzone
Prep 1 hr
Baking Time
15–20 mins
Total 1 hr 20 mins
Makes 4 - 6 Calzones
easy
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By
Anchor Yeast Kitchen
This calzone recipe is so tasty! Learn to make calzones at home and skip the take-away. This recipe is a hearty main dish with a crisp, golden crust.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Dough
500
g
Cake flour
( 4 x 250 ml / 4 cups )
10
ml
Salt
( 2 tsp )
5
ml
Sugar
( 1 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
185
ml
Lukewarm water
( ¾ cup )
30
ml
Olive oil or flavoured Avocado oil
Filling
250
g
Cottage cheese
1
Large egg
250
g
Spinach, washed and chopped
250
g
Cooked ham, coarsely chopped
Oil, to brush
Method
Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water and oil together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add about 10 - 20 ml extra water. The dough must be soft and pliable.
Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Prepare and mix the filling ingredients together. Season to taste.
Knock the dough down, divide into 4 - 6 equal pieces and roll each piece into a round ball.
Roll each ball on a lightly floured surface into a 24 cm round. Brush the rounds with oil and place filling on the one half of the round. Flip the other half over the filling and press the ends together. Make sure the dough is well sealed. Slit the top once or twice or prick several times with a fork.
Place the calzones onto a lightly greased baking tray, cover with greased plastic and rise in a warm place for about 10 - 15 minutes.
Brush with oil and bake in a preheated oven at 200 °C / 400 °F for 15 - 20 minutes, or until golden brown and crisp.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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