Salami Calzone

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Salami Calzone Ingredients

FOR THE PIZZA DOUGH	100 g Milano salami; finely sliced
2 6 g sachets dried yeast	; 1/2oz)
300 ml Warm water; ( 1/2 pint)	125 g Cherry tomatoes; cut in half
1 pn Salt	270 g Camembert cheese; thickly
2 tb Olive oil	1 md Egg; beaten
625 g Strong white flour; (1	125 ml Milk; (4floz)
FOR THE FILLING

Instructions for Salami Calzone

Dissolve the yeast in warm water, add the salt and olive oil. Place the flour in a bowl making a well in the centre, gradually add the yeast liquid until a dough is formed, knead until smooth. Place in a lightly oiled bowl, cover and leave to rise for 1 hour. Divide the dough into four pieces. Flatten out one at a time to 1cm ( 1/2 inch) thick. Place on a dry cloth and put a quarter of each of the filling ingredients on half of each pizza base. Cover the filling by folding the pizza in half and seal by wetting the edge with a little beaten egg and pressing with the back of a fork. Glaze with a little milk. Preheat the the oven to 220 C, 425 F, Gas Mark 7. Place the calzones onwell oiled baking trays and place in the oven for 15-20 minutes, until golden brown. Converted by MC_Buster. NOTES : A traditional Italian main course meal, alternatively it could be used as a tasty hand held snack. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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