Cracking Calzones


Until this evening i hadn’t ever even tried a calzone. For me it was always a case of why have calzone when i can have a pizza? However one hungover Saturday afternoon changed all that. I settled down to my usual Saturday lazy viewing Man vs Food and the delectable Adam Richman was about to chow down on a 5lb monster of a pizza pie.

As i watched the restaurant owner ladle spoonfull of sauce, fistfull of meat and bowlfull of cheese it dawned on me that i may have been wrong all of these years…i know, me wrong. I didn’t think it would happen either.

You will, as usual, have to excuse my awful picture taken. I was asked when i uploaded the photo of the open calzone, if it was roadkill…so i have decided to omit that, but you will get the idea none the less.

Ingredients makes 2 – 4

  • 1 packet of easy bread mix, white.
  • 2 onions
  • 2 cloves of garlic, finely chopped or grated
  • 1 tablespoon of tomato puree
  • 500ml carton of passata
  • Your choice of cheese, i used faithful, old chedder
  • 1 packet of cured meat selection, can be picked up pretty cheaply in most supermarkets
  • Fresh basil (may i suggest you try growing some, it smells heavenly)
  • Oil
  • Seasoning


Make up the dough according to the packet instructions.

Whilst the dough is doing it’s thing you can prepare your sauce etc. Finely chop one onion and fry it gently in the oil, once soft and translucent add your garlic and cook gently. Add your paste and allow that to cook out for another 5 minutes then you can add your passata. Stir together. season and add a teaspoon of sugar. Leave that to simmer until thick and reduced.

Grate up your cheese, rough chop your second onion and wait impatiently for your dough to be ready….

There should be enough here for four calzones, if you are making less the leftover dough freezes.

Split dough into quarters and flour your surface and your rolling pin. If you don’t have one use and old wine bottle, if you don’t have that you can stretch the dough out by hand. Roll out into a circle and you can start getting these babies filled.

Layer half the dough with sauce, then onion, then meat, then sauce and top with cheese. Fold the other half over so it looks like a pasty and roll edges up over itself to keep all that yummy filing from splurging out.

Pop them in a baking tray, drizzle some olive oil and season with salt and put into a pre-warmed oven at about 200c for about 20 mins.


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