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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from the January 2009 issue of recipes + magazine. Ingredients:
2 teaspoons dried yeast |
1 teaspoon caster sugar |
2 1/2 cups plain flour |
1 pinch salt |
1 tablespoon olive oil |
4 eggs |
1/3 cup tomato paste |
100 g shaved ham, chopped |
1/2 cup reduced-fat tasty cheese, shredded |
4 green onions, thinly sliced |
1/3 cup flat leaf parsley, chopped |
Directions:
1. Preheat oven to 210C/190C fan-forced. Line 2 baking trays with baking paper. Combine yeast, sugar and 1 cup LUKEWARM water, in a large jug. Using a fork, stir. Cover, then let stand in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour and salt into large bowl. Add yeast mixture and oil. Mix to combine. Turn out dough onto a lightly floured surface. Knead for 5 minutes. Divide dough into 4 portions.
2. Meanwhile, heat a large frying pan over moderate heat. Crack eggs into pan; cook for 1 minute or until just cooked underneath.
3. For each calzone, roll a portion of dough into a 20cm round. Spread with paste; top with ham, egg, cheese, onion and parsley. Lightly brush edges with water, fold rounds in half to enclose filling. using a fork, press edges together to seal. Place on prepared trays. Bake for 15-18 minutes or until golden.
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