If you’re a chilli lover we’ve got the best calzone recipe for you. Filled with Skara’s Chilli Croatian Pepperoni (flavoured with paprika, garlic and moderate chilli spice) mushrooms, mozzarella and gouda – what more could you want!
Tip: Ready-made pizza dough is available from supermarkets.
Ingredients
1 tbsp olive oil
½ brown onion, diced
2 button mushrooms, sliced
¼ cup dry white wine
½ cup chicken stock
½ cup plain flour (for rolling the dough)
500 g pizza dough, room temperature
4-8 tbsp pizza sauce or tomato paste
2 Skara Chilli Croatian Pepperoni sausages, thinly sliced
150 g mozzarella, thinly sliced
100 g gouda, thinly sliced
2 tbsp water
1 egg, whisked
Method
- Heat oil in a small frypan over medium high heat. Add onion and cook until soft, then add mushrooms and cook further until onions become translucent, being careful not to overcook the mushrooms.
- Add white wine and chicken stock and simmer until liquid evaporates. Remove from heat and set aside.
- Sprinkle flour on a clean flat work surface. Split dough into four portions (approx. 125 g each) and roll out into a circle until dough is approximately half a centimeter thick.
- Spoon 2 tbsp of pizza sauce per calzone and spread out across dough surface, leaving a few centimetres clean around the edge.
- Layer one half of each calzone with pepperoni, cooked mushroom, gouda and mozzarella, then brush the clean edges of the dough with water.
- Fold dough over ingredients and press the edges together to seal. Slice 3 holes in the top of each calzone to allow steam to vent while cooking. Transfer to a lined baking tray, brush with egg and sprinkle with salt.
- Bake for 35-45 minutes until golden brown.