Pizza for lunch is always a good idea. Snack size calzones keep all the toppings tucked away and easy to eat.

Ingredients

Pizza Dough

• 600 g plain flour
• 10 ml (2 t) of salt
• 5 ml (1 t) sugar
• 1 x 10 g packet instant dry yeast
• 30 ml (2 T) olive oil
• ± 400 ml (1 ¾ C) lukewarm water

Filling

• 1 x 410 g can Rhodes Quality Tomato Italian Style
• 100 g salami, chopped
• 350 g mozzarella cheese, grated
• salt and freshly cracked black pepper
• dried oregano

Method

1. Sift the flour, salt and sugar into a large bowl.
2. Sprinkle the yeast over the top and add the olive oil.
3. Add 250 ml (1 C) of warm water to the flour and work the mixture together.
4. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.
5. Knead the dough by hand for about ten minutes or until the dough is elastic and smooth.
6. Form the dough into a ball and place in a floured bowl.
7. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.
8. Knock down and knead again.
9. Divide into 2.
10. Roll out one half of the dough to an evenly thick rectangle.
11. Use a saucer to cut four circles out of the dough.
12. Spread each circle with a generous layer of Rhodes Quality Tomato Italian Style.
13. Top with the salami and the mozzarella cheese.
14. Season with salt, pepper and dried oregano.
15. Fold each circle in half and press the edges together.
16. Place the calzones on a lined baking tray in an oven preheated to 190° C for 15 minutes or until golden and crispy.

Serving

Makes 8

Cooking Times

Prep Time:  20 minutes plus raising time Cooking Times: 15 minutes

Cooking Tip

Make pizza dough yourself like a pro,  or use ready-made pizza dough from the supermarket for a convenient timesaver.