These calzones are full of nutritious eggs and tomato, which makes them great for kids school lunch boxes or after school snacks.
Dough
Ingredients
2 cups (300g) plain flour
2 tsp (7g) instant yeast
1 tsp caster sugar
½ tsp salt
¾ cup (185ml) warm tap water
2 tbsp olive oil
Method
To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic. Set aside, covered, while making the filling
Filling
Ingredients
3 eggs
100g sliced ham, diced
1 large tomato, finely diced
½ tsp dried oregano
⅔ cup (70g) shredded pizza blend cheese
Method
Place eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes (medium boiled eggs). Drain and immerse in cold water. Peel and chop into 1cm dice
Combine chopped eggs, ham, tomatoes, oregano and cheese. Mix well
To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper
On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle
Divide filling into 8 portions, approx. ⅓ cup per portion. Spoon onto one half of each of the dough circles. Fold pastry to enclose filling and pinch edges together
Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold
Tips & Hints
Alternative fillings: Egg, capsicum and grated cheddar or egg, creamed corn, shredded chicken, pizza sauce.
For convenience, use 2 x 250g ready-made pizza dough balls which can be found in most large supermarkets.
Eggs should be medium boiled to avoid drying out in calzone.
Great warm or cold for school in lunch boxes.
To freeze, wrap cooked calzones individually, label and date and freeze for up to 1 month. Defrost in fridge overnight before placing in lunch boxes.
To reheat defrosted calzones, microwave on high heat for 35 seconds or place on an oven tray in a 180°C oven for 10 minutes, or until hot.
