Nikki’s Calzone
Whether you go big and fill these calzones with leftover bolognese for the ultimate carb-on-carb treat meal or simply pack with your favourite pizza toppings, these calzones are a guaranteed crowd pleaser! As seen on John and Lisa's Weekend Kitchen on ITV.
Introduction
When I was a 16-year-old apprentice, I would go to the local pizza shop after I finished my shift at one o’clock in the morning. I would sit down with a double espresso, and Nikki would always serve me a calzone filled with leftover lasagne. This dish is inspired by and in honour of Nikki! J
Ingredients
| 375g | '00' flour, plus extra for dusting |
| ½ tsp | caster sugar |
| 7g | sachet of instant yeast |
| 250ml | warm water |
| 1 tsp | salt |
| 1 tbsp | olive oil |
| For the filling (choose from the list): | |
|---|---|
| Leftover Steak Bolognese Pasta (see recipe note) | |
| or, any leftover lasagne or bolognese sauce; you can even use chilli con carne | |
| 300g | passata |
| ham, sliced salami | |
| Sliced mushrooms | |
| A few handfuls of | olive |
| A few big handfuls of | grated Cheddar and mozzarella |
Method
For the pizza dough, place the flour and salt in the bowl of a mixer fitted with a dough hook. Mix the sugar and warm water in a jug, then add the yeast. Pour into the flour mixture. Mix on low speed until the dough comes together in a ball and leaves the bowl a bit cleaner. Use the oil to grease a large bowl, place the dough in the bowl and leave covered with a clean tea towel for a few hours in a warm place until risen and doubled in size.
Knock the dough back, then remove from the bowl. Lightly flour the top of the dough and use your hands to knead and shape the dough into a. ball. It should be soft, but not too elastic. Divide the dough into 3 pieces. Roll around to smooth each into a ball. Place the dough balls on a baking tray, cover with a clean tea towel and leave in a warm place for about 30 minutes, until doubled in size.
Preheat the oven to 270°C (250°C fan) or as hot as your oven will go.
Roll each dough ball out on a lightly floured surface using a well-floured rolling pin to a very thin circle about 20cm in diameter. Take a baking tray sprinkled with flour and slide the first dough circle onto it. Take spoonfuls of the lasagne and sauce (or any leftover pasta and sauce) and place it on half of the pizza circle, leaving a wide rim. Top with 3 tablespoons of passata, spreading 1 tablespoon of it directly onto the exposed dough, then top with ham, salami, a handful of sliced mushrooms, a few chopped olives and a handful of grated cheese. Fold the dough over to cover the filling, folding and stretching the dough from the corner, taking the end and tucking it underneath, like a pasty. Repeat to make 2 more calzone. Bake for 10–12 minutes until golden brown and puffy. Leave to cool for a few minutes before serving.
Note: this recipe works well with leftovers from John and Lisa’s Steak Bolognese Pasta Bake.
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