Ham and cheese calzone
Whether or not you are planning an elaborate menu or just going forward for tomorrow Ham and cheese calzone. This recipe comes in many years of enjoying it in kitchen. I discover that adding a couple ingredients to your recipe adds depth into that which is usually dull. You might well be looking for lighter food items to create along with your leftovers. Wonderful and mild Ham and cheese calzone ideal for post-vacation. The components in this recipe get your tongue pounding, and have become waist-friendly when you require a'snack' following a busy family vacation. Utilizing several substances as options, this soup is loaded with a fall and spicy flavor that produces it creamy. The perfect Ham and cheese calzone to heat you up on cool winter days. Fantastic for employing leftover. Serving-size are a important factor of your daily diet . You need to compare the exact amount of that food that you commonly eat into the serving size listed on the label. Eating huge parts or parts may lead to weight gain.
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How to make Ham and cheese calzone
Yield = 4Prep time: 0:30
Cook time: 0:30
Total time: 1:00
Ingredients
- 1 quantity basic pizza dough (see related recipe)
- Plain flour, to dust
filling
- 1 tablespoon extra virgin olive oil
- 200g cap mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 250g cheddar, coarsely grated
- 200g leg ham, finely chopped
- 80g sun-dried tomatoes, patted dry with paper towel, finely chopped
- Freshly ground black pepper
Method
- Step 1 To make the filling, heat the oil in a large non-stick frying pan over medium-high heat. Add mushrooms and garlic and cook, stirring, for 8 minutes or until mushrooms are tender. Set aside for 15 minutes to cool slightly.
- Step 2 Preheat oven to 200°C. Finely chop mushroom mixture. Place in a bowl with cheddar, ham and sun-dried tomato. Toss to combine. Season with pepper. Line 2 baking trays with non-stick baking paper.
- Step 3 Divide the pizza dough into 4 equal portions. Cover 3 portions with plastic wrap and set aside. Roll out 1 portion of the dough on a lightly floured surface to a 22cm disc. Place one-quarter of the filling over half the disc, leaving a 1cm border around the edge. Brush edge of dough lightly with water. Fold over to enclose filling and pinch together to seal. Place on one of the prepared trays. Repeat with remaining dough and filling.
- Step 4 Bake calzones in preheated oven, swapping the trays halfway through cooking, for 20 minutes or until golden brown. Serve immediately.
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