Calzone

Method

Using any white bread recipe develop dough and rest on the bench for 5 minutes.

Cut the dough into 200 gram pieces.

Round up and rest for a further 5 minutes.

Pin the dough pieces to 20 centimetres in diameter and dock the dough with a docker or a fork.

Wash the outside of the dough piece with an egg glaze.

Layer the inside with approximately 200 grams of filling made up of Barker’s Savoury Filling, ham, cheese, sliced tomatoes, etc.

Place a second dough piece on top and seal.

Crimp the edges together as per a Cornish pastie.

Pierce the calzone with a knife to allow for the steam to escape.

Prove for approximately 30 minutes.

Bake at 200°C for approximately 20 to 25 minutes or until golden brown in colour.

Remove from the oven and brush with olive oil.

Calzone

Calzone

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