I made calzones for dinner last night, I had some left over bbq chicken and some bacon. It was either pizza or a variation.
Using the Pizza dough recipe I cut the dough in half. I used half to cut into 4 pieces to make 4 calzones.
For this I just then rolled out the small ball of dough into a rough circle like a pizza base, fairly thin.
Spreading tomato relish (or a pizza sauce) on half I then topped with a mix of chopped chicken, bacon and grated cheese. Use any filling combination you like.
Brushing edge with milk fold in half pinching together to seal edges.
Place your semi circular calzones on a baking tray and brush with milk. Optional to sprinkle on sesame seeds.
Bake in a preheated 220*C oven for about 20 mins or until dough is cooked.
Don’t want to make individuals? Roll your dough out into a long rectangle, spread your ingredients on the long side half. Fold over to make one big long rectangle and seal edges. Bake as per above. Cut into 3-4cm fingers and serve hot or cold.
For me this dough recipe makes 4 largish calzones and 2 small pizza bases or some vegemite scrolls. OR freeze the uncooked dough for easy use another day OR simply halve the dough recipe to make the smaller amount.
Make any serving size you wish, just divide your dough accordingly.
You can also make as many calzones as you wish to freeze for lunches for another day.
These are a much nicer version of the pre made and frozen pizza pockets.