Recipe
Ingredients
1/2 liter of water
1 sachet / 10 grams of instant yeast
1/2 cup of cooking oil
40 grams of salt
Some grated mozzarella cheese
Tomato paste
Fresh pesto
Instructions
Add 10g (1 sachet) of yeast to 1/2 liter of water
Add in half a cup of cooking oil
Add 40 grams of salt
Stir it all up
Slowly fold in the flour
Knead the dough adding flour until done
Cover and let stand for about 30 minutes to an hour
This is to let the yeast ferment a bit
Roll the dough into balls (around the size of a large golf ball)
Flatten your balls with a good old fashioned roller
Add some tomato paste as a base
Add mozzarella cheese and pesto to each flattened dough ball
Fold and seal
Crimp to seal properly and to get that real calzone look
Brush some tomato base onto the top of each calzone
Sprinkle some mozzarella on top as well
Bake for 10 minutes in a pre-heated oven at 180c
Serve hot