Been a long time coming

Spicy Calzone

Base

  • 500g Sainsbury Bread mix pack (white, sun dried tomato or mixed seed)

Filling

  • 100g Mattessons Smoked Pork Sausage
  • 5 -7 Chestnut Mushrooms
  • 1/2 Courgette
  • 1 Pepper
  • 3 sundried tomatoes
  • Jalapeno
  • Handfull of spinach

Sauce

  • 1 pack creamed tomato
  • handful of basil
  • salt and pepper
  • 2tbsp tomato puree

Another recipe which has had to wait far too long for stardom. I got this down first time, then second innings proved a bit of let down. The problem was with the moisture, the juices tend to seep down sending the bottom into a depressingly soggy state. This is remedied by the relocation of tomato sauce to the top. This leaves the bottom in a near solid state whilst adding moisture to the dry peaks. A great addition to the recipe is the hot sausage, no corners should be cut in the preparation of ingredients.

Recipe:

  1. Get the bread mix on the go; mix with water, kneed, leave for 30min
  2. Put the creamed tomato in a sauce pan
  3. Chop basil and add along with the tomato puree
  4. Season and stir on a low heat
  5. Leave to simmer
  6. Preheat oven to 200c
  7. Slice the sausage and fry in oil plus 3tsp chilli paste, leave on a dish
  8. Slice the courgette, mushroom and fry for 5min, leave on a dish
  9. Slice the sun dried tomato and peppers up
  10. Roll out the dough into a fat oval shape or stretched circle (u get the picture)
  11. Spread the ingredients evenly over half the dough
  12. Fold the dough over the top and mould the edge into a suitable pattern, sealing the package.
  13. Cook in oven for 20min
  14. Spread tomato sauce over the top and serve

Note:

  • The quantities make two calzone
  • Use whatever filling, no rules
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