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Triple Cheese and Ham Calzone


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Ingredients

6 piece(s)

Calzone Filling

  • 40 g parmesan cheese grated, whole piece
  • 1 heaped tablespoon extra virgin olive oil
  • 1 red capsicum, deseeded and thinly sliced
  • 200 grams mushrooms, thinly sliced
  • 100 grams mozarella, cubed
  • 250 grams ricotta cheese, firm is better
  • 100 grams ham hock, cut into strips

Calzone bread dough

  • 310 grams warm water
  • 1 heaped tbsp extra virgin olive oil
  • 1 pinch salt
  • 2 teaspoons dried yeast
  • 450 grams unbleached bread flour
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Recipe's preparation

    Three cheese calzone
  1. Grate Parmesan cheese at speed 8 for 5 secs set aside

    Place 2tb olive oil into TM bowl and add sliced mushrooms and capsicum. Cook at 100 degrees Centigrade for 2 mins reverse speed without MC and set aside to cool.

    Add all three cheeses and ham and put vegies back into bowl. Mix  on reverse speed 3 for approx 6 secs, set aside.

    For Bread.

    Weigh water, oil, yeast, salt and flour and mix for 5 secs speed 7

    Set dial to closed lid position and knead one minute 30 secs at Interval speed

    Remove dough from TM bowl and wrap in Thermomat and allow to double in size or at least as long as time allows.

    Knock back dough and divide into 6 equal pieces.

    Roll out into 6 oval shapes or rounds the size of a small saucer. Place filling on one half of shape and fold over to enclose, seal edges with pastry brush dipped in water. Glaze each calzone with olive oil.

    Bake on baking paper on tray at 190 degrees centigrade until golden brown. all over.

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Accessories you need

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Tip

These Calzones are quicker than you think.  While the dough is proving you could make a salad or something else to accompany. They freeze very well uncooked to bake later, or baked and ready to re heat. Fillings can be varied to your liking.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I found this way too sticky

    Submitted by Charne Britton on 23. May 2014 - 16:42.

    I found this way too sticky also! No matter, just threw in another couple of handfuls of bakers flour, and kneaded for another 30 seconds.

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  • I found the dough far to

    Submitted by Classmyth on 4. August 2012 - 21:10.

    I found the dough far to sticky. Maybe I should try it with the edc recipe!!

     

    Sarah

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  • Hi Cheryl, congratulations on

    Submitted by Erica Noble on 21. January 2012 - 10:20.

    Hi Cheryl, congratulations on recipe of the day! Top work tmrc_emoticons.)

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  • Dear cathie thankyou so much

    Submitted by Cheryl Mac Neil on 17. January 2012 - 13:47.

    Dear cathie

    thankyou so much for pointing this out to me. I missed out a main ingredient!! 450 grams of unbleached bread flour is required Hope you can enjot trying it now. regards Cheryl Mac Neil

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  • Can you include the amount of

    Submitted by Cathie Tolnai on 14. January 2012 - 17:49.

    Can you include the amount of flour required in the ingredients?

     

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  • Thank you, Cheryl.  Your

    Submitted by Ros Teirney on 13. January 2012 - 14:33.

    Thank you, Cheryl.  Your recipe is clear and I love the encouraging style you use in your tip.  The photos are great and really help us to know what to aim for.  I hope that by the next time I see you I will have tried this recipe to report back to you.  In the meantime, congratulations on having it published on the website and thank you for sharing.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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