Mini calzones recipe

Mini calzones recipe

These mini calzones are the perfect party nibble. Fill with an onion, garlic, mushroom, fresh herb, and chilli mix.

Makes approximately 16 mini calzones.

Tip: Instead of Parmesan cheese, try finely chopped mozzarella. 

Ingredients

Pizza dough
  • 500 g white flour
  • 1 tsp salt
  • 20 g fresh yeast
  • 0.5 tsp sugar
  • 250 ml water, at room temperature
  • 4 tbsp olive oil
  • 17.6 oz white flour
  • 1 tsp salt
  • 0.7 oz fresh yeast
  • 0.5 tsp sugar
  • 250 ml water, at room temperature
  • 4 tbsp olive oil
  • 17.6 oz white flour
  • 1 tsp salt
  • 0.7 oz fresh yeast
  • 0.5 tsp sugar
  • 250 ml water, at room temperature
  • 4 tbsp olive oil
For the filling
  • 2 small onions
  • 2 garlic cloves
  • 300 g mushrooms
  • 150 g red peppers
  • 2 green chilli
  • 2 tbsp extra virgin olive oil
  • 0.5 bunch oregano
  • 0.5 bunch basil
  • 1 tsp sugar
  • 1 pinch freshly ground fine sea salt and black pepper
  • 2 tbsp tomato pesto
  • 100 g Parmesan cheese, grated
  • 2 small onions
  • 2 garlic cloves
  • 10.6 oz mushrooms
  • 5.3 oz red peppers
  • 2 green chilli
  • 2 tbsp extra virgin olive oil
  • 0.5 bunch oregano
  • 0.5 bunch basil
  • 1 tsp sugar
  • 1 pinch freshly ground fine sea salt and black pepper
  • 2 tbsp tomato pesto
  • 3.5 oz Parmesan cheese, grated
  • 2 small onions
  • 2 garlic cloves
  • 10.6 oz mushrooms
  • 5.3 oz red peppers
  • 2 green chilli
  • 2 tbsp extra virgin olive oil
  • 0.5 bunch oregano
  • 0.5 bunch basil
  • 1 tsp sugar
  • 1 pinch freshly ground fine sea salt and black pepper
  • 2 tbsp tomato pesto
  • 3.5 oz Parmesan cheese, grated
  • 1 cup olive oil for brushing
  • 1 pinch paprika powder for sprinkling
  • 1 cup olive oil for brushing
  • 1 pinch paprika powder for sprinkling
  • 1 cup olive oil for brushing
  • 1 pinch paprika powder for sprinkling

Details

  • Cuisine: Italian
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 80 mins
  • Cooking Time: 25 mins
  • Serves: 8

Step-by-step

  1. Mix the flour and the salt and make a hole in the centre.
  2. Mix the yeast with the sugar and 50 ml warm water and pour the mixture into the hole. Stir in a little of the flour. Cover and leave to rise for 15 minutes, in a warm place.
  3. Add the rest of the water and the oil and quickly knead into dough. Cover and leave to rise for another 30-40 minutes.
  4. Preheat the oven to 180C and cover a baking tray, with baking paper.
  5. Peel the garlic and onions and chop finely. Clean the mushrooms and cut into thin slices. Cut the peppers in halves, remove the seeds and chop into 0.5 cm dice. Cut the chilli in halves, remove the seeds and chop finely.
  6. Heat the olive oil in a frying pan and briefly sweat the garlic and onion. Add mushrooms, peppers and chilli and fry for 10 minutes until the liquid has been absorbed. Remove from the stove and leave to cool.
  7. Finely chop the oregano and basil and mix with the vegetables. Season with sugar, salt and pepper.
  8. Add tomato pesto and Parmesan cheese and mix thoroughly.
  9. Cut the dough into 16 portions. Roll them out individually on a floured surface into 10 cm rounds (2-3 mm thick).
  10. Spoon the filling into the middle of the rounds, leaving a 1 cm edge all around. Fold the rounds into half-moon shapes, pressing the edges together carefully. Trim into shape with the paste cutter.
  11. Put the mini calzones on the baking tray, brush sparingly with olive oil and sprinkle with a little paprika. Bake in the preheated oven at 180C for 15 minutes.

Recipe taken from Tibits at Home. For more information, visit www.tibits.co.uk

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