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Gouda & Chilli Croatian Pepperoni Calzone2018-10-12T03:13:53+00:00

Skara Chilli Croatian PepperoniIf 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!

  • Prep Time: 15 Minutes

  • Cooking Time: 45 Minutes

  • Serves: 4 Calzone

Skara Chilli Croatian PepperoniIf 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!

  • Prep Time: 15 Minutes

  • Cooking Time: 45 Minutes

  • Serves: 4 Calzone

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

  1. Preheat oven to 180˚C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 35-45 minutes until golden brown.

Note: 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

  1. Preheat oven to 180˚C.
  2. 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.
  3. 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 centimetre thick.
  4. 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.
  5. 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.
  6. Bake for 35-45 minutes until golden brown.

Note: Ready-made pizza dough is available from supermarkets.

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