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Calzone can be filled with anything you have at hand making it perfect food for feeding a crowd, especially handy at this time of the year when we entertain a lot. It’s also easy to make but does require a little forward planning.
The flavourful marriage of spinach, rocket and prosciutto together with feta cheese is one of my favourite combinations.
Serves 8-10 as a starter or appetizer
or
Serves 6 as a main meal with salad
For the dough
500 g flour. I use 00 flour
200 g semolina, and a little extra for dusting
1 tablespoon activated instant dry yeast
10 ml sea salt
40 ml olive oil
400 ml water
For the filling
2 tablespoons olive oil
5 garlic cloves thinly sliced
300 g baby spinach
250 g rocket, small leaves are best
salt and pepper to taste
12-14 slices of prosciutto
Method
In a bowl combine the flour, semolina, yeast and 10 ml sea salt. Make a well in the centre, add olive oil and about 400ml water, stir to combine. Turn dough onto a clean work surface, knead until combined and smooth, about 10 minutes. Place dough in a lightly oiled bowl, cover with tea towel, and place in a warm place to prove until double in size. This will take about 45-50 minutes.
In the meantime sauté the garlic in olive oil in a pan over medium heat for about 2 minutes, add spinach and rocket and cook until wilted, about 1-2 minutes. Season to taste with salt and pepper and set aside to cool.
Preheat the oven to 250C.
Prepare the base
You will need an oven tray measuring 40 x 25cm. Scatter a base of oven tray with semolina. Roll two thirds of the dough slightly larger than the baking tray (45 x 30 cm) and place the dough on the tray.
Arrange wilted greens over the dough, leaving a 3cm boarder. Scatter with basil, feta and prosciutto, fold in border, moisten the border with egg wash and set aside. Roll out remaining dough to 40cm x 25cm, place over prepared base and press edges together to seal. Cover loosely with a tea towel and leave in a warm place until dough has risen slightly, about 25-30 minutes. Cut slits in top, place in oven and bake until golden brown (10-15) minutes.
Cut into serving portions and serve either with a salad or as an appetizer
Clifton Kitchen - Cooking Through The Seasons 