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Calzone Filled with Roasted Peppers
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These are best eaten the same day. Alternatively, cool completely, then wrap and freeze for up to a month. Serve with a baby spinach salad.
Don't salt the filling as this will draw moisture and make the dough soggy. This is also why it is important to dry the mozzarella on kitchen paper.
Basic Dough for Breadmakers
Preparation time: 5 minutes
Time in machine/waiting time: 2-3 hours
Makes: 4 calzone
½ tsp easy-blend dried yeast
450g Waitrose Very Strong Canadian White Flour
½ tsp salt
1 tbsp olive oil
Place the ingredients into the bread pan in the order listed in the manufacturer's booklet - usually this is the yeast first, then the flour and salt, add 300ml cold water, and finally the oil.
Select the cycle to mix, knead and rise the dough, according to the instructions for your particular breadmaker. It typically takes 2-3 hours.
When the cycle has finished, remove the dough and use it for the calzone.
Cook's Tip: You can also use this dough to make rolls or a small loaf. Refer to the instructions for your breadmaker to bake the dough.
Typical values per serving:
3.4% fat per serving
This recipe was first published in January 2003.