Calzone (Jamie Oliver) Recipe

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Calzone (Jamie Oliver)
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Ingredients
22
Count
Nutrition
38
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. For the bread:
  2. Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the center. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.
  3. Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You do not want to break the walls of the well, or the water will go everywhere). Continue to bring the flour into the center until you get a stodgy, porridge-y consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust).
  4. Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap, and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
  5. Stage 4: First Proof Flour the top of your dough. Put it in a bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour. This proof will improve the flavor and texture of your dough, and it's always exciting to know that the old yeast has kicked into action.
  6. Preheat the oven to 350 degrees F (180 degrees C/gas 4).
  7. Chop and mix all the ingredients for the filling and season well.
  8. Divide the dough into 8 pieces. Roll into balls, using flour for dusting. Then roll into little frisbee shapes just over 1/4-inch (0.5 centimeter) thick. Place a good spoonful of your filling into the middle of each, brush the edges with a little water, then fold the rounds in half, pushing their edges to seal. Some people prefer to use a fork to do this but I just pinch them with my fingers. Dust with flour, do the same with all the others and move to a flour-dusted baking tray. Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking. Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool. Always good for picnics or as portable food.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 38.01 Kcal (159 kJ)
Calories from fat 20.26 Kcal
% Daily Value*
Total Fat 2.25g 3%
Cholesterol 7.5mg 3%
Sodium 48.74mg 2%
Potassium 2.67mg 0%
Total Carbs 2.28g 1%
Sugars 1.96g 8%
Dietary Fiber 0.01g 0%
Protein 1.78g 4%
Vitamin C 2mg 3%
Calcium 0.1mg 0%
Amount Per 100 g
Calories 416.56 Kcal (1744 kJ)
Calories from fat 222.04 Kcal
% Daily Value*
Total Fat 24.67g 3%
Cholesterol 82.19mg 3%
Sodium 534.16mg 2%
Potassium 29.21mg 0%
Total Carbs 24.93g 1%
Sugars 21.51g 8%
Dietary Fiber 0.1g 0%
Protein 19.51g 4%
Vitamin C 21.9mg 3%
Iron 0.1mg 0%
Calcium 1.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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