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Calzones/Pizza Pockets



6 piece(s)

Calzones/Pizza Pockets: Dough

  • 2 tsp instant dried yeast
  • 155 g warm water
  • 1 tsp sugar
  • 280 g Baker's Flour
  • 1 tsp bread improver
  • 1 tsp malt barley, (optional)
  • 15 g extra virgin olive oil
  • 3/4 tsp salt

Suggested fillings:

  • Pasta Sauce
  • Shredded mozarella
  • ham, salami, pepperoni
  • olives, pineapple, anchovies etc.

Recipe's preparation

  1. Combine all the ingredients in the order listed briefly at 15secs/sp7.

    Knead 3 mins.

    Prove on a mat etc (covered) 15-30 mins or until doubled.

    Roll out to 3-5mm thickness and cut into circles.

    Spread a small amount of tomato pasta sauce on each round and top with filling of choice.

    Press all round to seal.

    Glaze with egg wash if desired.

    Preaheat the oven to 180°C and bake for 15-20 mins, or until cooked when tested.


    Or leave to cool then freeze for later.

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Delicious served with a crisp garden salad on the side.

The amount made depends on what size rounds you cut. I used a bread and butter plate as a template.

Note that there is only one rise required for this recipe. By the time your oven is hot, the dough will have rested enough once filled.

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  • Thanks so much Monica these calzone are so...

    Submitted by pompei on 14. October 2018 - 19:05.

    Thanks so much Monica these calzone are so delicious and so easy to make xx

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