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How to make Ham, bocconcini, artichoke and basil calzones

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 8g sachet dried yeast
  • 3 teaspoons caster sugar
  • 375g bread flour, plus extra for dusting
  • 1/3 cup (80ml) extra virgin olive oil
  • 100g baby rocket
  • 50g parmesan, shaved
  • 2 tablespoons lemon juice

Filling

  • 1 vine-ripened tomato, diced
  • 150g piece ham, torn into very small pieces
  • 18 cherry bocconcini, quartered
  • 1/4 cup shredded basil leaves
  • 4 char-grilled artichoke hearts, coarsely chopped
  • 1 clove garlic, crushed

Method

  • Step 1 Combine yeast, sugar and 225ml lukewarm water in a small bowl. In a second bowl, combine flour and 3 teaspoons salt. Make a well in flour. Pour yeast mixture in and, using your hands, mix until a dough forms. Turn out on to a floured surface. Knead for 5 minutes or until dough is smooth and elastic.
  • Step 2 Place dough in an oiled bowl. Brush top with 1 tablespoon oil. Cover with a damp tea towel. Leave to rise in a warm place for 30 minutes or until doubled in size.
  • Step 3 Preheat oven to 200°C. For filling, combine all ingredients in a bowl. Season to taste. Divide dough into 4. Roll each piece out to a 20cm round. Divide filling among rounds. Fold dough over then pinch edges to seal. Place on an oven tray. Dust with extra flour then bake for 20 minutes or until golden. Toss rocket, parmesan, lemon juice and remaining oil together. Season to taste. Serve calzones with salad.