Devondale

You are here:

Mini Calzones with Spinach

With spinach, pine nuts and Devondale Shredded Mozzarella

SHOPPING

DOUGH

  • 300g Plain flour
  • 2 tsp Yeast
  • 1 tsp White sugar
  • 1 tsp Salt
  • 2 tbs Olive oil
  • 200ml Warm water

SPINACH AND PINE NUT FILLING

  • 300g Baby spinach
  • 100g Pine nuts
  • 1 bunch Basil, whole leaves picked
  • 150g Devondale Shredded Mozzarella

Method

DOUGH

  1. Preheat oven to 210°C and line a baking tray with baking paper.
  2.  Sift flour into the large bowl of a stand mixer then add yeast, sugar, salt and mix.
  3. Add oil and water and mix for approximately 5 minutes until the dough is soft and elastic. Cover bowl with cling film and allow dough to prove in a warm place until it has doubled in size.
    NOTE – If you do not have a stand mixer, knead all ingredients in step 2 until soft and elastic.
  4. Turn out the proved dough onto a lightly floured surface. Pat lightly into a 2cm disc. Cut into 8 equal portions. Roll each piece out to approx 10cm (diameter) round. Brush edges with water.

SPINACH & PINE NUT CALZONE

  1. Place raw spinach, pine nuts, basil and Devondale Shredded Mozzarella into a bowl and mix well.
  2. Place 2 tbs of the mixture evenly over one side of each calzone dough round.
  3. Fold over and crimp edges to seal.
  4. Cook on baking paper until pastry is golden – approx 20 minutes.