- 225 g Luke Warm Water
- 1 sachet instant yeast, or 2tsp dried yeast
- 1 tsp salt
- 40 g rice bran or olive oil
- 1 tsp raw sugar.
- 375 g bakers flour
- 1 roasted capsicum
- 200 g ham
- 2 tbsp tomato paste, or desired amount to cover dough rectangles.
- 200 g grated mozzarella cheese, or desired amount
1. Place water and yeast into thermi bowl and heat on speed 1, 37° for 3mins.
While mixing, line a baking tray and preheat oven to 180°.
2. Add salt, flour, oil and sugar and mix for 8sec, speed 6. Then knead for 2.30mins on setting.
3. Transfer dough from bowl onto ThermoMat or a floured work surface, work into a bowl bring it all together. Then wrap dough in your mat or place into a bowl and cover with plastic wrap or tea towel. Leave to prove in a warm spot for approx 10-15mins.
1. While leaving dough to prove proceed to prepare ingredients for the toppings.
2. Cut ham into small pieces, cut roasted capsicum into strips, & prepare cheese if needed.
3. After leaving dough for 10-15 mins knock dough and stretch into a log. Then divide into 4 or 6 even portions using your spatula to cut each portion, and roll each portion into a small rectangle on your ThermoMat or floured surface. Evenly cover bases with tomato paste, leaving a 2cm border without tomato paste around the edge. (This allows the dough to hold to itself once folded over)
4. Then add remaining toppings, but only place toppings on one half of the area covered with tomato paste, placing cheese on last. (Don't over 'cover' as you need to remember it is going to be folded over)
5. Gently lift the half without any toppings and place it on top of the half with toppings and gently pinch the dough edges together and fold them up to make the dough into a ball shape. Then gently pick up your calzone and place onto prepared tray. Placing each calzone an even distance apart allowing for a small amount of rise in the oven.
6. Cook for 20mins, turning tray after 10mins if oven requires for even cooking.
7. Retrieve from oven once golden brown on top. Enjoy hot, cold, cut or uncut.
Any toppings can be used in this recipe, including bolognaise mince sauce, can be made into vegitarian, great cold for school lunches.
As we have a conventional oven we have found that spraying our bread doughs with an oil spray or brushing with melted butter we are able to change them from albino buns to nice slightly golden tops!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- "I forgot to buy bread" Quick lunchbox Spelt Rolls
- Naan like the takeaway curry naan
- Sophie's 3 Minute Bread
- Pumpernickel style bread with nuts From German Basic Cookbook)
- Easy Hot Cross Buns
- Soft Fluffy White Bread
- Rye Bread
- Polish Bread in pot / casserole
- Sourdough Bread
- Pink beetroot bread
- Jumbo Loaf White Bread
- PALEO BANANA BREAD
- Key Lime Pie
- Devilled Eggs
- Buffalo Wings
- Nectarine and Peach Smoothie
- Panna Cottas with Peaches and Thyme Syrup
- Peach and Raspberry Crumble
- Couscous Vegetable Salad
- Salmon Omelette
- Nectarine, Banana and Green Tea Lollies
- Lamb and Paprika Rice
- Lamb Stuffed with Dried Fruit and Nuts
- RAVIOLI WITH SWEET RICOTTA FILLING AND LAMB RAGU
- Sweet Light Scones
- Granola Bars
- Roasted Red Pepper Puree
- Paleo Beef Burgers
- Variation The Perfect Lasagne
- Healthier hobnob style cookies
- Variation Chicken Enchiladas
- Muhammara (Red pepper and walnut dip)
- Choc Chip Oat and Quinoa Cookies
- Guilt free raw chocolate treats
- Healthy breakfast
- Chocolate pear cake